Rice, Rice, Baby

I looked up a bunch of recipes for Omurice, a Japanese and Korean comfort food, and then devised my own recipe based on what I researched. This was the result.


Cricket-Style Omurice

1 tbl toasted sesame oil

1 small bunch of scallions, diced

1 lb lean ground beef (you can use ground chicken or pork here as well, any will work)

2 bags of steam in the bag brown rice

1 tbl grated ginger (I always have a jar of fresh grated ginger on hand, but powdered would work too, just use maybe a tsp or two of powdered)

generous squirt of low-sodium soy sauce

generous squirt of seasoned rice vinegar (I used a roasted garlic variety)

decent shake of garlic powder

generous pinch of gochugaru (Korean red pepper flakes…though you can use any red pepper if you wish, or none at all)

1 bag of your favorite frozen mixed veggies (I prefer the traditional mixed veg of carrot, peas, green beans and corn)

1/4 – 1/3 cup of ketchup (I prefer the natural no fructose kind)

beaten eggs


Add sesame oil & diced scallions to a well heated wok pan. Saute for 10 minutes before adding ground beef. Crumble well and add soy sauce, ginger, vinegar, red pepper flakes and garlic when it is almost completely browned. Add steamed rice and mix well, sauteing for another 10 minutes until most of the moisture has cooked away. Add steamed veggies & ketchup, mix again. Remove from heat.

Add one to two beaten eggs to a well oiled omelet pan and allow to cook on both sides.

Serve generous scoops of rice mixture topped with an omelet and additional drizzle of ketchup. It’s fun to use the bottle to draw ketchup designs on the omelet too.

Makes 8 portions. (This is even better the next day, just reheat the rice and make a new omelet)



Cauliflower Chili

This is a quick & dirty posting sans photos. I was multitasking like a mad fiend and didn’t haul out the camera. This recipe is a complete experiment, I am trying to find a way to make chili that doesn’t use beans but isn’t all meat & tomatoes. If this one doesn’t turn out well, I will keep trying. Next time it might be potatoes instead of cauliflower, heh.


1 head of cauliflower, rough-chopped into bean sized pieces

1 lb of lean ground meat (I used beef)

1/2 of a medium sized red onion, diced

3 cloves of garlic, minced

2 cans of no salt added diced tomatoes

2 tbl olive oil

1 tsp of cinnamon (yes, trust me)

2 tsp cumin

2-3 tablespoons of chili seasoning

2 tsp oregano

Things Done With Stuff

Sautè onions in olive oil in a good sized dutch oven or stock pot until they start to caramelize. Add garlic, cauliflower, 1/2 of the chili powder and the juice from the canned tomatoes and sautè another 10 minutes. Move the cauliflower-garlic-onion mixture to the side of the pot and add ground beef & spices, cooking until browned. (Or you can think ahead and cook the ground beef before you add the cauliflower. I did not, so this is how it happened for me.) Add the canned tomatoes and allow to simmer for 20 minutes. Taste and adjust spices accordingly. At some point after tasting you should add some sea salt if you wish. I did not as one of the cans of tomatoes I used was not salt-free. Serve with the shredded cheese of your choice atop each individual bowl.