Wagyu Beef Omelette Rice Recipe

YIELD： 2 Servings

COOK TIME： ~30 Mins

Some dishes inherently radiate happiness, and omelette (egg-wrapped rice) tops the list. Here's a recipe for Broth Lovers: the mild spiciness of the Wagyu sauce combined with the creamy, moist omelet creates an indescribably delicious experience with every bite 😋. It's pure bliss💯. Highly recommended for you!

Ingredients

Onions: ½medium onion, cut in ½-inch dice (about ¾ cup)
Mushrooms: ½ cup
Green peas: ¼ cup frozen green peas
Butter: 2 tablespoons
Cooked rice: 2cups, preferably day-old or cooked a little dry
Eggs: 5
Salt and black pepper
BROTH's Braised Minced American Wagyu: 1 pack
Homemade sauce
(50g of tomato sauce, 30g of sweet and spicy sauce, 30g of pork cutlet sauce)

Cooking Instructions

Prepare the rice: Warm a large frying pan over medium-high heat. Melt 1 tablespoon of butter, then add the onion, mushrooms, and green peas. Sauté until the onion becomes see-through and slightly caramelized at the edges, roughly 3 minutes. And then continue to stir, letting it slightly brown for about half a minute.
Mix in the last tablespoon of butter followed by the rice, separating the grains using a wooden spoon. Reduce to medium heat and stir until the rice looks shiny, which takes about 1 to 2 minutes. Incorporate the homemade sauce (tomato sauce, sweet and spicy sauce, pork cutlet sauce), continuing to stir for roughly another 30 seconds to enhance the flavors. Blend in peas until they're warmed, then turn off the heat and season as per your preference with salt and pepper.
Prepare the omelet: Using a small nonstick skillet (6- or 7-inch) or a seasoned carbon steel omelet pan, warm ½ teaspoon of oil over medium-high heat, ensuring the pan is lightly coated. Whisk 3 eggs with ½ teaspoon of water until both components merge seamlessly. Add salt and pepper to taste.
Pour the egg mixture into the heated pan. Continuously stir with either chopsticks or a fork while shaking the pan over the flame, allowing the eggs to form tiny curds. Once the eggs achieve a custardy consistency in roughly 30 seconds, let them sit without disturbance for another 30 seconds to set. Use a small spatula or butter knife to loosen the omelet's edges, then give the pan a firm tap on the stove to free the omelet. Position the omelet over the rice with its creamy side facing downwards. Utilize a neat cloth or paper towel to tuck its edges beneath the rice.
For the next serving, follow the same process with the remaining 2 eggs. Once done, garnish the omelets with a BROTH's Braised Minced American Wagyu, crafting either a zigzag pattern or any artistic design if you can manage precise hand movements. Then, it's ready to be served.