Image Image Image Image Image Image Image Image Image Image

The Blue & Gray Press | June 18, 2018

Scroll to top

Top

Cooking corner: omelet rice

By RACHEL OWEN

It’s Sunday morning; chances are you’re broke, hungry and, probably a little hung-over. If you’re anything like me, you’re staring into the empty fridge with the same sort of existential angst you face when you’ve got a 10 page paper due and a blank word document in front of you.

Times are tough, but don’t worry. This recipe is easy and can be made with stuff that pretty much everyone has in the fridge.

It’s really simple, but can be changed to reflect whatever you like.

Try adding ginger, fish sauce, sriracha sauce, steamed broccoli or even tofu. It doesn’t look or sound like anything fancy, but this dish is incredibly satisfying and delicious.

It’s so good, in fact, that even though it’s not my original recipe (thanks, Matthew Holden), I’m still putting it out there for you all to try.

Super easy, really good and definitely better than getting out of your pajamas to walk to Seaco brunch. Give it a shot.

Ingredients:
1/2 large onion, diced
2 cloves garlic, minced
1 tbs sesame oil or olive oil
2-3 tbs soy sauce
2 eggs, beaten
Rice, cooked

Directions:
Begin by sauteing the onion in the sesame or olive oil on medium heat until soft and translucent.

Add garlic and cook for another two minutes.

Turn heat to low, add soy sauce and stir. Stir in the two eggs and cook slowly over very low heat until only halfway done.

While the eggs are cooking, put very hot rice into bowl. When the eggs are slightly cooked, but still runny, pour them into the rice and stir.

The residual heat from the rice will finish cooking the egg.

Now, go back to bed.