japanese omurice

This quick &amp; easy Omurice recipe features savory ketchup fried rice wrapped in a soft and luscious egg omelette to give you a burst of flavor in every bite. This simple and delicious omelette rice is the ultimate comfort food for the weekdays and one that your whole family will love.

15-Minute Omurice (Japanese Omelette Rice)

vegetable oil (divided)

green onion (white parts)

onion (diced)

(30 g) carrot (diced)

100 g spam

2-3 (50 g) button mushrooms (diced)

rice (preferably day-old (see notes below))

soy sauce

tbsp ketchup

eggs (large)

tbsp milk

salt

ketchup and parsley (optional) (for garnish)

Heat oil in a large pan over medium heat, and add green onion and onion. Cook until fragrant. Add carrot, spam, and mushroom, and cook for 3-4 minutes.

Add rice, soy sauce, and ketchup and mix to combine, ensuring all grains are evenly coated. Add to a small bowl and press down to shape the rice.

Combine eggs, milk, and salt in a bowl. Heat oil in a non-stick skillet over medium heat, and pour in the egg mixture. Lightly scramble for a few seconds until the eggs are about 80% cooked through, and remove from heat.

Place a large plate over the bowl of rice, hold it in the center, and flip carefully to plate the rice in a dome shape. Cover the rice with the egg omelette, and garnish with ketchup and parsley to serve. Enjoy!

Omurice or omelet rice is fried rice wrapped in fluffy scrambled eggs. To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.

Omurice (Japanese omelet rice)

eggs ((or 4 medium eggs))

tsp salt

tbsp milk ((or water))

cornstarch

ketchup ((optional))

Crack 3 large eggs to a bowl, add ½ tsp of salt, beat well.

Add 1 tbsp of milk (or water) and ½ tsp of cornstarch to a small bowl. Mix well.

Add cornstarch milk/water mixture to eggs, mix well. Sift the egg mixture through a strainer to remove lumps.

Heat up a medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.)

Pour half of the eggs into the saucepan and quickly stir the eggs with chopsticks or a spatula.

Once there&#39;s no liquid egg at the bottom of the pan, and the eggs are set (but are still tender and soft, do not over cook the eggs), pour the fried eggs to the bowl to mix with the raw eggs.

Use a whisk or a fork to break up the scrambled eggs into small pea-size pieces, stir until the raw eggs and scrambled eggs are well combined.

Heat up the medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.) Pour the egg mixture into the pan.

Wait for about 10 seconds until the bottom of the omelet is set. Use a rubber spatula to gently fold one edge of the omelet to the center, and fold the opposite edge to the center. Hold the spatula on the open side for about 10 seconds until the omelet holds its shape.

Push the omelet to the edge of the pan, tilt the pan so that it&#39;s standing on its side. Flip the omelet so that the open side is on the side of the pan. Hold for 10 to 15 seconds until the open side is sealed.

Place the omelet over fried/steamed rice (see my golden fried rice recipe here). Drizzle with ketchup.

To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667946163/f2yzqr9jvbtpzbnfstto.mp4

Savory beef tomato fried rice topped with creamy egg and a savory, sweet sauce.

Omurice (Japanese rice omelette)

rice

Carrot

White onion

Green bell pepper

Ground beef

tbsp Vegetable oil (Divided)

Eggs (Divided)

tbsp Milk (Divided)

(Divided)

tbsp Butter

tbsp Flour

Worcestershire sauce

tbsp Ketchup

tbsp Oyster sauce

Honey

Beef broth

Finely chop one carrot, 1/4 of a bell pepper and half an onion.

Melt 2 tablespoons of butter in a small saucepan over medium heat. Once the butter is melted, add 2 tbsp of flour and stir constantly for about 5 minutes until the roux turns darker in color. Add in 1 tbsp or Worcestershire sauce, 2 tbsp of ketchup, 2 tbsp of oyster sauce, and 1 tbsp of honey. Stir to combine and then add in 1 and 1/2 cups of beef broth. Let sauce thicken for about 2-3 minutes then set aside on low heat while we prep the rice.

Heat 1 tbsp of vegetable oil in a large pan over medium high heat. Add in a quarter pound of ground beef. Break the beef into smaller pieces with a wooden spoon, season with salt and pepper and cook until browned. When the meat is done, add in your chopped veggies and cook for about 5 minutes. 

Add in 2 cups of cooked rice. Toss the rice to combine with the meat and veggies and then add in 2 tablespoons of ketchup and a ladle-full of your omurice sauce. Plate your rice by putting half of it into a small bowl, pack it down a little, then flip it onto a plate. Then shape the rice into a football shape with your hands.

Crack 4 eggs into a bowl and add 1 tablespoon of milk and a quarter teaspoon of salt. Whisk the eggs until they are very runny and have no clumps.

Heat a small nonstick pan over medium high heat and add 1 tablespoon of vegetable oil. We want the pan to get really hot. Once the pan is hot, add in your eggs and immediately start whisking with your chopsticks while you move the pan up and down. Bring any pieces stuck on the side towards the middle. 

When the eggs are still runny, but semi set on the bottom, turn heat down to low and tilt pan forwards at an angle and start pushing the edge of the egg closest to you towards the bottom of the pan. Angle in the edges a bit to make it into a foot ball shape. Rest the bottom edge of your pan over the flame to help unstick the outer edge and start folding that inwards as well. 

Once the outer edge is somewhat closed,  grab a spatula and slide it under the outer edge and carefully flip the egg towards you by quickly tilting the pan in an upwards motion towards your body. Let the egg seal a little bit and then move it around to make sure there aren’t any holes. If there are, just hold that area over the flame to seal.

To plate, use chopsticks and gently invert the egg onto the rice. You want to slice the egg immediately down the center so it doesn’t overcook and then top with your omurice sauce.

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Omurice (Japanese omelet rice)

Omurice (Japanese rice omelette)

Top 3 japanese omurice recipes from across the web

The most viewed japanese omurice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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15-Minute Omurice (Japanese Omelett...

Omurice (Japanese omelet rice)

Omurice (Japanese rice omelette)

The most viewed japanese omurice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine