Up until this week I have never ever tried fresh-off-the-farm organic eggs. I thought that was just for special people who had access to beautiful rural places up in Nor Cal or the East Coast. Well guess what! This week, one of our super duper cute elderly patients came with a hefty Chipotle bag full of beautiful eggs! I think I almost about jumped out of my desk and gave him a big hug; it’s almost as if he knew I was pregnant and obsessing over eggs. Okay so many people reading this might think, “Ellie, they’re just eggs…get over it!”.
I realize that I’m rather strange for being so excited about fresh eggs, but I feel like I’m in a movie for receiving such a cool gift! And apparently I need to be in a movie since I’m so dramatic about the things that I love. But I prefer to call that “passionate expressionism”.
While I was at work today, I was brainstorming on what I should make for dinner today since out of the blue I felt the desire to cook. I suddenly remembered some of my childhood favorites and thought a lot about my mom (I missed her today!), and came to the conclusion that I wouldn’t want anything other than 오므라이스, which is a traditional Korean dish pronounced omurice, which is transliterated into omelet rice. We’re so clever no?
Omurice can be somewhat tedious to make simply because of all the chopping that is required, but if you chop the veggies and cook the rice the day before, then you can just throw all the ingredients into the skillet and you’re pretty much done.
Omelette Rice (오므라이스)
This dish is kid-friendly and everyone seems to love it at first bite. It contains a reasonable amount of nutrients from the egg and the vegetables, and is vegetarian friendly. I opted for white rice as it is the traditional way to make it, but it can easily be substituted with brown rice. Last but not least, it’s known to be a great picnic food! Easy to pack and easy to eat.
- 4 C cooked rice (I used rice cooker)
- 1/3 C chopped potatoes
- 1/3 C chopped carrots
- 1/3 C chopped onion
- 1/3 C corn kernels (I shucked a corn)
- 1.5 TBSP Safflower oil (or other)
- 1/2 tsp salt or more to taste
- sprinkle of black pepper
- 6 whole eggs
- oil spray
- Ketchup for garnish and flavor at the end
- Chop all of the above mentioned vegetables and use either freshly cooked rice or cold rice.
- Grab a large skillet and heat up the oil for 30 seconds on medium heat.
- Toss in the veggies and the salt+pepper and sautee for approximately 4 minutes on medium heat, or until veggies are slightly softened.
- Add rice and cook for another 6 minutes or so while mixing occasionally.
- Heat a medium skillet with the oil spray while you scramble the eggs in a bowl. Pour about 1/4 of the egg mixture on the skillet and spread very thinly. Cook for 1 minute on each side and repeat 3 more times.
- Spoon rice onto a plate and place the egg on top. Squirt ketchup and voila!
And then there’s a truly interesting soup called 북어국, pronouned Bugeohgook. Wow. It sounds weird when I write out the pronunciation. Anyway, this beautiful soup (at least to me it is) is mainly composed of dried Pollack fish. Ummm what? It sounds really clandestine and fishy (teehee) but I think the addition of this dried fish makes the soup so flavorful and interesting.
Fish and Egg Soup (북어국)
This soup is brothy and very light; it is usually eaten as a side dish. It’s low in fat, packed with protein, and full of bold flavors. The dried Pollack ingredient is found in Korean stores in the dried fish section. You can purchase it whole and tear it yourself, or save some time and effort by buying the pre-cut kind.
- 1.5 C dried Pollack cut in 1/2” wide strands
- 1 TBSP sesame oil
- 7 C water
- 1 tsp salt or more to taste
- sprinkle of pepper
- 3 garlic cloves, chopped
- 1/2 C green onions, cut about 2” long
- 2 whole eggs
- Heat up a medium pot on medium heat and pour in the sesame oil. Cook the Pollack for about 1 minute while tossing occasionally.
- Add the water, salt, and pepper and bring to a boil. Let it simmer for 10 minutes or so.
- Add the chopped garlic and simmer for 3 minutes.
- In a small bowl, scramble the 2 eggs and pour it into the pot and quickly stir the egg so it distributes itself. Throw in the green onion and cook for 2 minutes.
Omelet Rice and Pollack soup go very well paired together. Even my husband who doesn’t like strong fish loved this combo!
Oh yeah, and I love the weather these days! Rainy weather is my absolute favorite and am in love with taking walks during the day. (Awkward transition) This picture reminds me…I wouldn’t mind having a tripod to capture all the mesmerizing movements of nature. Anyone out there recommend a good inexpensive tripod for a Canon 20D? Share the love please!
What are some foods/ingredients from your ethnic cuisine that might be considered interesting by others?
Do you have childhood favorites from your own culture?
Do you have any experience with tripods?