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Omelet
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4
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large eggs
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2
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tablespoons
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half and half
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pinch
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salt
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pinch
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black or white pepper
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1
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tablespoon
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unsalted butter
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Stir-fried rice
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1/2
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medium size onion, minced
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3
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Shiitake mushrooms, minced
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12
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oz
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steamed white or brown rice
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1/3
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pound
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boneless and skinless chicken breast, cut into 1/2-inch pieces
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2
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tablespoons
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fresh or frozen green peas
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1
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tablespoon
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unsalted butter
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1
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tablespoon
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pinch
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salt
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pinch
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black or white pepper
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Condiments
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2
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tablespoons
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tomato ketchup
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some
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pickles
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Stir-fried rice
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To get a good result with stir-fried rice, use steamed rice cooked the day before. You may have an unwanted sticky result if you use steamed rice just cooked right before.
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Stir-fried rice
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Cut chicken breast meat into half inch pieces.
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In a heated medium size skillet, put oil and spread it. Bring the chicken pieces. Grill them over high heat until getting light brown.
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Using a mesh strainer, drain juice off the chicken pieces for about 10 minutes.
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Bring a half tablespoon of butter in a nonstick large source pan, and heat over medium.
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Bring green peas and minced onion, and cook them for about 5 minutes until getting tender.
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Add the chicken pieces and minced Shiitake, and cook for another 5 minutes until all well done. When it's done, set aside on a large dish.
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Bring a half tablespoon of butter in a nonstick large source pan, and heat over medium.
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Bring the steamed rice into the saucepan, and stir with a spatula.
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When the rice is half fried, add the prepared vegetables and chicken, salt and pepper to the rice.
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Cook for about 5 minutes until all mixed well.
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Omelet
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In a small bowl, bring eggs and remove chalaza using chopsticks. Don't skip the chalaza removal process for a better tasting result. Whisk eggs.
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Through a fine mesh strainer, strain the whisked egg into another small bowl to smooth it out removing the remaining of egg and chalaza.
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Use a spoon to beat out whisked egg through strainer.
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Add half and half milk, salt and pepper to the egg. Mix well.
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Finishing
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Heat 1/2 tablespoon of butter in a nonstick medium pan over medium heat.
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Bring a half of the egg mixture in the source pan.
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Cook for about a half minute until the mixture begins to set.
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Turn over the mixture baking the other side for about a quarter minute.
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Place a half of the stir-fried rice in the center of the omelet.
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Wrap the stir-fried rice with the omelet.
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Repeat the procedure with the second half of egg mixture for the remaining stir-fried rice.
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Serve warm with tomato ketchup on top.
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