Omurice

Fried Rice (enough for 3-4 omelets)
2 diced green onions
1 chicken thigh, rinsed and patted dry
1 Tbs. oil
½ C. frozen mixed vegetables
Freshly ground black pepper
1½ C. cooked sushi rice
1 Tbs. ketchup and more for decoration
1 tsp. soy sauce
1 omelet
1 large egg
1 Tbs. milk
1 Tbs. oil for the skillet
3 Tbs. sharp cheddar cheese (or any kind)

Cut up onions and chicken. Heat the oil in a non-stick pan and sauté the onion until softened. Add chicken and cook until no longer pink. Add the mixed vegetables and season with pepper. Add the rice, and chop it all up together. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.

Whisk the eggs and milk together in a small bowl. Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil). When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top). Put the cheese and the fried rice on top of the omelet. Use the spatula to fold both sides of omelet toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate. While it’s still hot, cover the omurice with a paper towel and shape it into football shape. Drizzle the ketchup on top for decoration.

Corn Bread

1 1/2 C yellow cornmeal
1 C flour
1/4 C brown sugar - packed
1 tsp salt
1/2 tsp baking soda
2 eggs
1 C sour cream
1/2 C low fat milk
1/4 C butter - melted

Pour 2 cups of water into the rice cooker and close lid. Press the cook button and bring the water to a boil. Coat a 2-quart baking dish that fits in the inner pot with nonstick cooking spray. In a medium bowl, mix together the dry ingredients. In a separate bowl, whisk the eggs, sour cream and milk together. Add to the dry ingredients, stirring only until moist. Drizzle in the butter, stir slightly, and pour the cornbread batter into the prepared baking dish. Cover the dish with a piece of aluminum foil, but do not crimp the sides. Use a foil pan lifter to open the lid, using caution to avoid steam burns. Using a cooking mitt, place the foil lifter and baking dish into the inner pot. Close the lid and cook until the cornbread is dry on top, about 45 minutes. Using the foil pan lifter, carefully remove the cornbread to a wire rack to cool slightly. Cut cornbread into pieces and serve while warm.