Name: Crab Omelet Rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Kokuho Rice; Imitation Crab Stick 4pcs; Dried Shiitake Mushroom 2pcs; Bamboo Shoots ( Slice ); Egg 3pcs; Sesame Oil; Beni Shoga Pickles; Soy Sauce Kikkoman 2 table spoon; Grain Vinegar Mizkan 1 table spoon; Knorr Chicken Seasoning Powder(as a substitute for Chicken soup powder); Sugar 1/2 table spoon; Oyster Sauce Lee Kum Kee 1/2 table spoon; Potato Starch; Water 100g

Crab Omelet Rice

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Course: Lunch, Dinner, MainCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Kokuho Rice
Imitation Crab Stick 4pcs
Dried Shiitake Mushroom 2pcs
Bamboo Shoots ( Slice )
Egg 3pcs
Sesame Oil
Beni Shoga Pickles
Sauce
Soy Sauce Kikkoman 2 table spoon
Grain Vinegar Mizkan 1 table spoon
Knorr Chicken Seasoning Powder
(as a substitute for Chicken soup powder)
Sugar 1/2 table spoon
Oyster Sauce Lee Kum Kee 1/2 table spoon
Potato Starch
Water 100g

Directions

Rehydrate Shiitake mushroom and shred crab stick and beat eggs
Stir bamboo shoot and Shiitake mushroom in sesame oil
Put No.2 into beaten egg and cook omelet
Put omelet on rice
Bring ingredients of sauce except potato starch to a boil
Thicken the sauce by potato starch with water. And then put on omelet and rice. Add Benishoga.