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Omu-rice with Shiitake Mushrooms with White Cheddar Cheese


  • 1/2 white onion

  • 4 cups cooked rice

  • 4 tablespoons fresh white kernel corns

  • 4 tablespoons ketchup

  • 1 tablespoon olive oil

  • 1 teaspoon light-sodium soy sauce

  • 1 teaspoon red wine

  • 4 shiitake mushrooms

  • 1 package button mushrooms

  • 1 package shimeji mushrooms

  • 8 eggs lightly beaten

  • 4 tablespoons skim milk

  • 2 tablespoons parmesan cheese

  • 4 tablespoons shredded white cheddar cheese

  • 6 tablespoons low-fat margerine

  • Koshur salt and freshly ground black pepper to taste

  • Parsley to garnish

Prep Time: 10 min

Cooking Time: 40 min

To prepare ketchup-flavored rice:
Saute sliced onion with 2 tablespoons margerine; add rice, white corn and tomato ketchup; season with salt and pepper.

Remove stems of shiitake mushrooms and cut them into strips. Thinly slice the button mushrooms. Divide shimeji into several branches. Saute all mushrooms in olive oil; season with soy sauce, red wine and pepper.

Mix together eggs, skim milk, shredded white cheddar cheese, parmesan cheese, salt, pepper and sauteed mushrooms.

Melt 1 tablespoon of margerine in a non-stick pan and pour in 1/4 of the mixture and cook over low heat. When the eggs are slightly done, fold over one half of the omelet on top of the other. Repeat the process, making four omelets in all.

Arrange ketchup rice and top with an omelet. Pour over with ketchup, as much as you like. Garnish with parsley if you like.

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