Omu-rice (Omelette Fried Rice)

I love rice. It's so filling, and so delicious. Omu-rice is one of my favorite rice-based dishes (besides just eating rice by itself). The dish originated in Japan, but has since then been adopted by the Korean culture. It's often referred to as a children's food because kids love it (but, I mean, who doesn't like fried rice and egg?). It's flavorful, and unlike your typical fried rice because it is finished with ketchup! It's best to use day-old rice because it's not as sticky. I also use some frozen vegetables so that I am able to use smaller portions of each vegetables / more kinds of vegetables. You can always buy fresh vegetables and freeze them as well. There are many variations of omu-rice, and it's very simple to put in whatever you'd like. Here's how I like to make my omu-rice:

Omu-rice (Makes 4 small omelettes)
1 Small Potato
1/2 Onion
1 Small Carrot
2 Green Onion
Small Handful Frozen Broccoli, slightly chopped
Large Handful Frozen Corn
Small Handful Frozen Bell peppers, chopped (the frozen variety tends to have more colors)
3 cups Short Grain Rice (uncooked amount)
2 tbsp Oil
1 tsp Salt
2 tbsp Sesame Oil
1/2 tsp Garlic Powder
1/2 tsp Pepper
1 tbsp Butter
4 Eggs
Ketchup

1. Rinse and cook the day before. Store overnight.
2. Peel and small dice the potatoes and onions to about 1/2" cubes. Keep them separate.
3. Peel and cut the carrots to about 1/4" cubes.
4. Cut the green onion to 1/4" slices as well. Set aside 1 chopped green onion for garnish.
5. Roughly chop the frozen vegetables. Be careful when doing this, and only do it if the pieces are too large.
6. In a large saute pan, wok, or pot, pour oil. Allow the pan to heat up on medium heat before adding any vegetables.
7. Add the potatoes and allow them to cook 3/4 of the way. You can tell by tasting the potatoes. They should still have a slight bite to them. Then, add the carrots.
8. Allow to cook slightly, then add the remaining vegetables.
9. When onions are translucent, add rice and seasonings.
10. Lower heat to low-medium. Mix the rice into the vegetables thoroughly. Taste and add more salt/sesame oil if needed.
11. Once completely incorporated and rice is heated through, turn off heat.
12. Crack one egg into a bowl and beat so that the yolk and the white are completely incorporated.
13. In a small saute pan, pour oil to cover the sides and bottom of the pan. Remove excess with a paper towel. Heat on medium heat. 
14. When hot, add the egg at once. Gently turn the pan to cover the entire pan with egg.
15. When mostly cooked, add about 1 cup of the rice in a pile on one half of the egg.
16. Fold one side of the egg over the rice. Then, shift the open side to the edge of the pan.
17. When the open side is on the edge, bring it up to the plate, then gently turn the pan to put the edge under the rest of the omelette.
18. Repeat the process with each egg to create each individual omu-rice.
18. Drizzle with ketchup, garnish with scallions, and serve!

You can easily add chicken, or anything else you'd like to this dish. Substitute any vegetables or just use whatever you have. Sometimes, I like to add zucchini or mushrooms; or take out the potatoes. You can put in anything you like. It's a great way to use produce before it goes bad. The different colors of each ingredient makes a beautiful dish. Make some today for your friends and family!

Fried Green Tomato Salad

Fried green tomatoes are a southern staple. Green tomatoes are under-ripe tomatoes. They are more tart, and their texture is firmer. Because of this characteristic, they are a good product to fry. They don't fall apart in the high heat and the bubbly oil. They also do not have large amounts of moisture that will cause the oil to pop/explode. Instead the texture softens slightly and the tomato holds together well. The final product can be used to put into burgers, dipped in pimento cheese, or placed on top of a fresh salad. I used fresh spinach, dried cranberries, chopped pecans, and goat cheese to create a salad that lightens the southern soul food classic. Fried green tomatoes can often be very heavy since they are fried, but it pairs nicely with the components of the salad. Finished with an apple cider and honey vinaigrette, this salad is a healthy and light alternative to heavy and greasy southern soul food.

Fried Green Tomato Salad (Serves 4)
Fried Green Tomatoes
1 Green Tomato
1/2 cup All Purpose Flour
1 Egg, Beaten
1/2 cup Breadcrumb
Vegetable or Canola Oil (For Frying)

1. Use a sharp knife to cut the tomato into 1/4 in thick rounds.
2. Put flour, egg, and breadcrumb each into separate wide bowls.
3. Dip each tomato slice into flour, then into the egg, and then into the breadcrumb. Coat on both sides.
4. Heat the oil to about 375 degrees F. You can test it by dropping a tomato into the oil. it should immediately float and begin to cook.
5. Remove tomato after the color is golden, about 3-5 minutes. If the color is changing too quickly, the oil is too hot and you should lower your heat.
6. Place finished tomato onto a plate with a couple layers of paper towels to soak up excess oil.

Apple Cider and Honey Vinaigrette
1/4 cup Apple Cider Vinegar
1/4 cup Honey
2 tbsp Brown Sugar
1/4 cup Olive Oil

1. Place all ingredients into a bowl.
2. Whisk quickly to combine and emulsify the mixture. 

Salad Assembly
9oz bag Spinach
4 oz Goat Cheese
1/4 cup Dried Cranberries
1/4 cup Chopped Toasted Pecans
Fried Green Tomatoes
Apple Cider and Honey Vinaigrette

1. Thinly chop red onion.
2. Place spinach into a salad bowl.
3. Crumble goat cheese into the spinach.
4. Sprinkle cranberries and pecans on top of the salad.
5. Pour dressing onto the salad.
6. Mix well and serve.