Easy Sausage and Mushroom Omelet Over Rice • Japanese Leftover Rice Bowl

Come on, somedays this it the kind of meal we want, simple, delicious, kinda a “whatever i have in the fridge” into a bowl type of meal, its really just a omelet on top of fluffy rice, some onions, garlic, a few mushrooms sausage, a bit of green pepper and some eggs to make it all come together….. in harmonyyyyyyy! ;D

Well its not fancy but its delicious, i was in Japan, so the rice is of course classic Japonica style rice (what we call back home sushi rice), its sticky, sweet and a perfect complement to a really nice fluffy omelet, so lets get this intro over with and get to the recipe!

Easy Sausage and Mushroom Omelet Over Rice • Japanese Leftover Rice Bowl

Servings: 2
Time: 25mins
Difficulty: Easy
Rating: ★★★★★
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Gotta love this kind of leftover omelet on top of rice, it get the job done!

Ingredients

Eggs – 5
Sausages – 3
Brown Shimeji Mushrooms – 80g (Or Any Kind)
Onion – 1
Garlic – 2 cloves
Green Bell Pepper – 1/2
Olive Oil – A drizzle
Soy Sauce – A drizzle
Sweet Paprika – A pinch
Pepper – A pinch
Salt – A pinch
Rice – 2 cups (Cooked)

Directions

In a frying pan, sauté the chopped onion and garlic with a drizzle of olive oil until the onion becomes translucent.

Next, add the mushrooms, the sausages (sliced on the diagonal), and the green bell pepper, season with paprika, pepper, and salt, and cook until the sausages are nicely browned.

Add a splash of soy sauce and cook for another minute, then pour in the whisked eggs (seasoned with a pinch of salt) and let them set, flip the eggs and cook the other side until they are golden brown on the outside and creamy on the inside.
Fill two bowls with cooked rice and add half of the omelet to each one, done! Bon appétit!

Notes & Tips: Any cooked rice works here, since it was Japan it was super easy to have a bath made on the rice cooker, but if you want to know how to cook rice perfectly on the stovetop just follow this article i wrote!

Cut the sausages at an angle, so you get more surface area and more golden, crispy edges.

Don’t crowd the pan. If the mushrooms are packed too tightly they will steam instead of browning, so give them some room to cook.

Go easy on the soy sauce. It’s salty, and the sausages and the pinch of salt in the eggs already bring their share of saltiness.

To flip the omelet with less stress, slide it onto a plate, place the skillet upside down over it, and flip it all together. Or just cut it in half in the pan and flip each half, since you gonna divide it anyways.

For a creamy center, take the omelet off the heat when the inside still looks a little moist. It will keep cooking on top of the hot rice.

Use whatever sausages you like, hot dogs, chicken sausage, chorizo, or leftover cooked sausages all work well.

This is a great way to use up leftover vegetables like zucchini, spinach, carrots or corn. Just chop them small and add them with the mushrooms.

A drizzle of hot sauce, a sprinkle of sesame seeds or some chopped green onions on top are nice extras, if you feel like it.

This recipe for Easy Sausage and Mushroom Omelet Over Rice • Japanese Leftover Rice Bowl was originally created on BakeAfter.com. Esta receita de Omelete Rústica com Arroz foi publicada em português no Iguaria.com.