Halloween Omurice With Leftover Rice Recipe by cookpad.japan
Cooking Instructions 1 Dice the onion and cut the bacon into 5 mm squares. If you're using leftover rice, microwave it. 2 Heat margarine in a pan, then mix in the onion and bacon. 3 Add in all the ingredients marked with a ☆, along with the rice. Prepare a bowl for later. 4 Mix together everything marked with a ◎, including the eggs. Strain the egg mixture through a sieve; the resulting eggs will look beautiful. 5 In a pan with a little vegetable oil, cook the egg mixture. My style is to pour it in and cook on high heat for 3 seconds, then remove from heat completely, letting the residual heat finish the cooking. 6 Place the cooked egg on plastic wrap, then add the prepared chicken rice on top. Form it into a ball shape. 7 Finally, add on the mouth and eyes using cut pieces of nori seaweed. Delicious! 1 Dice the onion and cut the bacon into 5 mm squares. If you're using leftover rice, microwave it. 1 Dice the onion and cut the bacon into 5 mm squares. If you're using leftover rice, microwave it. 2 Heat margarine in a pan, then mix in the onion and bacon. 2 Heat margarine in a pan, then mix in the onion and bacon. 3 Add in all the ingredients marked with a ☆, along with the rice. Prepare a bowl for later. 3 Add in all the ingredients marked with a ☆, along with the rice. Prepare a bowl for later. 4 Mix together everything marked with a ◎, including the eggs. Strain the egg mixture through a sieve; the resulting eggs will look beautiful. 4 Mix together everything marked with a ◎, including the eggs. Strain the egg mixture through a sieve; the resulting eggs will look beautiful. 5 In a pan with a little vegetable oil, cook the egg mixture. My style is to pour it in and cook on high heat for 3 seconds, then remove from heat completely, letting the residual heat finish the cooking. 5 In a pan with a little vegetable oil, cook the egg mixture. My style is to pour it in and cook on high heat for 3 seconds, then remove from heat completely, letting the residual heat finish the cooking. 6 Place the cooked egg on plastic wrap, then add the prepared chicken rice on top. Form it into a ball shape. 6 Place the cooked egg on plastic wrap, then add the prepared chicken rice on top. Form it into a ball shape. 7 Finally, add on the mouth and eyes using cut pieces of nori seaweed. Delicious! 7 Finally, add on the mouth and eyes using cut pieces of nori seaweed. Delicious! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Sweet potato and butternut squash soup Hawaiian NY strip steak Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Sweet potato and butternut squash soup Hawaiian NY strip steak Springtime Pasta with Soy Milk- Miso-Mustard Cream Sauce Hearty beef soup Cheap! Fried Chicken Mayonnaise! Simple Mayo-Cheese Tamagoyaki Crispy Chikuwa Simple and Easy Simmered Hijiki Seaweed Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love! Easy Italian-Style Salted Salmon My Mother's Tamagoyaki chili dip Springtime Pasta with Soy Milk- Miso-Mustard Cream Sauce Hearty beef soup Cheap! Fried Chicken Mayonnaise! Simple Mayo-Cheese Tamagoyaki Crispy Chikuwa Simple and Easy Simmered Hijiki Seaweed Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love! Easy Italian-Style Salted Salmon My Mother's Tamagoyaki chili dip