Omurice (Omelette Rice)

Step 1

Gather all the ingredients.

Step 2

To make tomato sauce, combine ketchup, tomato paste, and water in a small saucepan and mix all together. Set aside.

Step 3

Clean the mushrooms with damp towel and slice them.

Step 4

Slice the onion and dice into small pieces.

Step 5

Cut the ham into small pieces.

Step 6

In a 10-inch frying pan, heat 1 Tbsp vegetable oil and sauté onion.

Step 7

Add green peas and mushrooms, and hams.

Step 8

Season with pinch of kosher salt and freshly ground black pepper.

Step 9

Add rice and break big chunks of rice into smaller pieces.

Step 10

When combined well, add 3-4 Tbsp tomato sauce and mix well. Make sure to save some sauce for topping. Divide the fried rice in half.

Step 11

Start with the first omurice. Crack 2 eggs in a small bowl and add 1 Tbsp milk and pinch of salt. Whisk all together.

Step 12

Heat another frying pan over medium high heat and add 1 Tbsp butter. Swirl around and when it’s melted, add the beaten egg.

Step 13

Quickly swirl around with chopsticks. When the mixture is set but still runny, add half of ketchup rice in the middle. If you feel the pan is getting too hot, remove the pan from the heat and put on top of the damp towel.

Step 14

Wrap the ketchup rice both sides with egg omelette. It doesn’t have to be perfectly wrapped, but make sure to create the “edge” around the fried rice with omelette.

Step 15

Place the serving plate under the pan and flip the pan to transfer the omelette rice.

Step 16

place a piece of paper towel and gently shape the omelettte into a football shape. Repeat this process to make the second omurice.

Step 17

To serve, pour the tomato sauce over the Omurice. You can reheat the sauce or use room temperature sauce. Garnish the omurice with parsley. Enjoy!

Step 18

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.