Recipe(tried): Omu-Raisu (Omelet Rice)

Hi Deb,

Sorry... I don't have a recipe for a KOREAN rice-filled omelet topped with brown sauce. I do have a recipe for a Westernized Japanese concoction called Omu-Raisu (Omelet Rice). It's usually thrown together as a quick meal made with leftover rice. I've sometimes seen it on coffee-shop type restaurant menus, too. Don't know what the Korean brown sauce would be. Maybe some mixture of chicken broth and little soy sauce thickened with cornstarch; could be some ketchup in there, too.

Omu-Raisu
Serves 2-4

1/2 skinless, boneless chicken breast, diced
4 teaspoons soy sauce
1 tablespoon oil
1/2 onion, chopped
1/2 teaspoon minced ginger
about 2 cups cold cooked rice
1/4 cup frozen peas, thawed
1-1/2 tablespoons ketchup
4 eggs
1/2 teaspoon sugar

Sprinkle chicken with 2 teaspoons soy sauce. Let stand 15 minutes. Heat oil in a wok or skillet. Add onion and ginger; stir-fry until softened. Add chicken and stir-fry until no longer pink. Add rice, peas, and ketchup. Stir-fry until heated through.

Make one omelet at a time in an oiled 8" or 10" skillet. For each omelet, beat 2 eggs with 1 teaspoon soy sauce and 1/2 teaspoon sugar. Cook until eggs are almost set, then spoon half the fried rice over half the omelet. With a spatula, fold other half of omelet over filling. Slide onto a serving plate. Repeat for the other omelet. Serve with ketchup, if desired.