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Omelet rice (omelet rice with tomato sauce) | Transcript of recipe by culinary expert Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

butter : 10g
にんにく : 10g
玉ねぎ : 60g
トマト缶 : 200g
オリーブオイル : 小さじ1
鶏もも肉 : 100g
塩胡椒 : 適量
卵 : 2個
(A) Salt : ひとつまみ
(A)Water : 大さじ1
(A) Umami seasoning : 1振り
ご飯 : 200g
(B)Consommé : 小さじ1と1/3
(B) Sugar : 小さじ1
(B) Black pepper : 適量
(C)Water : 50cc
(C)Consommé : 小さじ1/2
(C) Sugar : 小さじ1/2
(C)黒胡椒 : 適量
(D)Butter : 5g
(D)Olive oil : 小さじ1
パセリ : 適量

Time required

25minutes

Procedure

1) make preparations 02:15
Finely chop the onions.
Crush and chop the garlic.
Add onions and garlic to the skillet.
Cut the chicken thighs into small pieces.
2) make tomato base 03:21
Add butter to the frying pan and fry.
Add canned tomatoes and bring to a boil.
3) prepare the eggs 05:05
Crack the eggs into a bowl, add (A) and mix.
4) チキンライスを作る 07:24
Heat olive oil in a frying pan, add chicken thighs, season with salt and pepper, and stir-fry.
Add half of step 2, evaporate water and stir-fry, then add warm rice and stir-fry some more.
Add (B) and stir-fry.
5) トマトソースを作る 09:24
Add (C) to the frying pan from step 2 and bring to a boil.
6) 盛り付ける 09:55
お皿に4を盛りつける。
7) 仕上げる 10:04
Add (D) to a frying pan and heat over medium-low heat.
Pour step 3 into the pan and use a rubber spatula to move it from the edges to the center a few times until it's half-cooked, then place it on top of step 6.
Finish by adding warmed Step 5 and parsley.

Point

・If you store leftover canned tomatoes, they will go bad quickly, so it's best to put them in a bag and freeze them.
-If you don't have chicken thighs, you can use bacon.
- Warm up before adding rice in step 4.
・In step 5, the tomato sauce is lightly boiled, but you can change the boiling time according to your preference.