I can't tell you how satisfying and comforting this dish is. I use to get this from 7-evelen in Taiwan. Believe it or not Taiwanese 7-Eleven has some pretty awesome food. They even have a microwave for you to heat your food up and tables and chair for you to sit down. Not a high class restaurant by any means but great if you want a quick and satisfying bite.
The fruit milk drinks (papaya and mango were my favorite).
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Loved the vegetable,pork and cabbage and the BBQ Pork steamed buns.
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The many delicious varieties of Rice Triangles.
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And Cool Sesame Noodles.
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I just used freshly cooked jasmine rice but you can also use curry fried rice. I do not have a recipe for curry fried rice on this blog yet but I do have an egg fried rice and a vegetable fried rice recipe that you could add a little curry sauce to in the last moments of frying the rice.
This is actually a Japanese dish. If you are familiar with Tonkatsu- a breaded pork cutlet, it makes a great addition to this dish as well, placed to the side or on top of the Omelette Wrap before it is smothered in curry sauce. I frequently got Tonkatsu curry rice from a restaurant close to where we lived in Beijing and it was to die for! That is actually what I had for supper the night my first daughter was born.
Ingredients (enough for 4 Curry Oumrice)
4 cups cooked rice or fried rice
cream for drizzling
rosemary for garnish
parsley for garnish
This make enough curry sauce for 4 omelette rice wraps
1/4 cup butter
3-4 Tbsp. flour depending on how thick you like the curry
1.5 Tbsp. curry powder
1/2 Tbsp. garam masala
1/2 tsp. five spice powder (optional)
1 Tbsp. ketchup
1 Tbsp. worcestershire sauce
3 Tbsp. sugar
2 cloves garlic minced
1 tsp. ginger grated
1 Tbsp. soy sauce
2 tsp. chicken or beef bouillon
4-6 cups water
Omelette (makes 1)
3 eggs per omelette
pinch of salt per omelette
1 Tbsp. milk per omelette
Making Curry Sauce:
Prep your ingredients. You can choose to just make curry sauce with no meat or vegetables or you can add what ever vegetables or meat in what ever sizes and shapes you like. See Chinese Chicken Curry
Melt 1/4 cup butter in a saucepan. Add 4 Tbsp. flour and stir to thoroughly combine. Continue to cook, stirring frequently until the roux turns golden brown.
Add garlic, ginger then start adding water a little at a time whisking until fully incorporated and smooth before adding more water. Keep adding water until you get the consistency of sauce you desire (4-6 cups).
Fill a rice bowl with warm rice.
Turn upside down on to a serving plate.
Re-shape into and egg shape.
Preheat a non-stick frying pan over medium low heat. Beat 3 eggs with 1 Tbsp. milk and a pinch of salt.
The next steps are better taught through watching so I am providing you five links so that you see numerous ways of doing it and can choose which ever is more natural feeling to you.
well trained chef
beginners version
another beginners version
classic french omelette.
Even with all the tutorials it will still take quite a bit of practice before it looks anything like the chefs but don`t fret, it will still be just as tasty. Most important tip I can give you is to use a non-stick skillet. If you find this style of omelette rice wrap just too difficult then don't bother flipping the omelette. Follow the directions until you are suppose to flip the omelette but instead \ let it finish cooking layed out flat until the top is set but still moist and glossy. Slide the omelette out of the pan and lay over the rice.
Finishing the Curry Omurice:
Lets now take it from where you have placed the omelette on top of the rice and split it open so that it splays out over the rice.
Pour several ladles of curry over the omelette wrapped rice. Drizzle a little cream (optional) and sprinkle some ground rosemary and dried parsley in the center.
Enjoy this delicious taste of Japan.
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