Omelette Rice Recipe By Chef Boy Logro


  • 150 grms. Chicken breasts, shredded
  • 1 scoop Japanese rice
  • 2 tbsp. cooking oil
  • 15 grms. Butter
  • 5 grms. Fresh basil leaves
  • 3 tbsp. catsup
  • 30 grms. lolo russo lettuce
  • 1 big plum tomato
  • 1 cucumber
  • 1 jigger white wine
  • 30 grms. white onion
  • 3 eggs
  • 5 grms. parsley, chopped

Cooking Instructions:

  1. Sauté white onion, shitake mushroom, chicken breast. Flambe with white wine. Add cooked rice, catsup, and fresh chopped basil leaves. Set aside.
  2. On pre-heated open top burner, add butter and pour over beaten eggs, and fill with sautéed mixture of rice and chicken.
  3.  Fold to half-moon shapes. Place on plate and drizzle with catsup.
  4. Garnish with tomato, lolo rosso and cucumber and chopped parsley.

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