Midnight Omelet For Two Rice Cooker Recipes

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

Steps:

• Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid steam burns. Place the butter and mushrooms in the inner pot and, using a long-handled plastic spoon, sauté the mushrooms until tender. Add the green onions, tomatoes, and vegetables and/or meat. Stir to combine and sauté for 2 minutes. In a small bowl whisk together the eggs, cream, salt and pepper. Pour the eggs over the vegetables and stir lightly. Close the lid and cook until the eggs are almost set, 12 to 14 minutes. Open the lid, sprinkle the cheese over the eggs, and slide the omelet out of the container onto a plate, folding it in half before serving.

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Steps:

• In a small nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate.

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Steps:

• Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
• In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
• Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.