Product(s) Used for this Recipe
Cream of Mushroom

Chicken Omurice with Cream Of Mushroom

1 Can Campbell’s Cream of Mushroom
¾ Can of Hot Water
2 Servings of Cooked Rice
150g Chicken Fillet, cut into cubes
50g Frozen Green Peas
1 Pack Brown Shimeiji Mushroom
2 Garlic Cloves, chopped
1 Small Onion, diced
¼ Teaspoon Ground Black Pepper

Omelette Skin
4 Large Eggs
2 Tablespoon of Fresh Milk
Cooking Detail
Cook Method: Stovetop
Preparation Time: 20 minutes
Serving: 2
1) Sauté onion and garlic with ½ Tablespoon of oil till fragrant, stir in chicken cubes and fry for 1 minute or until cooked.

2) Stir in green pea, ½ pack of shimeiji mushroom and fry for 30 seconds before stirring in ½ the amount of combined Campbell’s Cream of Mushroom and water.

3) When the mixture starts to bubble, lower the heat, add in cooked rice and fry till well combined. Remove and set aside.

4) Lightly beat 2 eggs with 1 tablespoon of milk till combined. Pour mixture into preheated grease pan and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle.

5) Remove the pan from heat spoon half of the fried rice mixture in the middle of the omelette. With a spatula, flip one side of the egg over the rice mixture

6) Slide the omelette to the edge of the pan and flip the pan against the plate for the omelette to land upside down on the plate. Repeat with the remaining portion of the rice.

7) Lastly sauté remaining shimeiji mushroom with 1 teaspoon of oil for 10 seconds, pour in the balance mushroom soup mixture. When it comes to boil, ladle mixture on the side of the omurice. Sprinkle with some black pepper and serve immediately with salad greens.