omelet rice

Super delicious Korean style omurice (omelette rice) recipe. I will show you three different ways to serve your omelette rice / omelet rice!

Omurice (Omelette Rice)

1.5 Tbsp cooking oil ((I used rice bran oil))

Tbsp plain flour

Tbsp ketchup

Tbsp soy sauce (, regular (kikkoman))

Tbsp Tonkatsu sauce (or regular soy sauce)

Tbsp honey (or brown sugar)

water

milk

Some cooking oil

carrot

onion

green bell peppers

ham pork

rice ((short

ketchup

Worcestershire sauce

Tbsp rice wine ((mirin))

eggs ((3 eggs per serving))

salt

Combine the sauce ingredients – ketchup, soy sauce, Tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.

Preheat a frying pan and add the cooking oil and flour. Cook over medium to medium high heat until the liquid turns dark brown. It takes about 5 to 7 minutes. Stir occasionally. Reduce the heat to low.

Pour the sauce in from step 1 and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.

DEMI-GLACE SAUCE

Preheat a skillet and add some cooking oil. Stir fry carrot, onion, green bell pepper and smoked ham until all ingredients are cooked.

Add the rice and the rice seasoning and mix them well for 1 to 2 minutes.

Turn the heat off. Cover with foil or a lid to keep the rice warm while getting other ingredients ready.

When ready to serve, shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl.

FRIED RICE

Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. (This is also one of the key points for success as it makes the omelette turn smoothly). Add a pinch of salt. 

Preheat a non-stick frying pan over medium high heat. (It should be heated well enough for the egg to bubble up when you pour it in.) Add some cooking oil and spread it all over the pan.

Pour the beaten egg onto the pan and cook it until the edge (about 3 mm / 0.12 inch) is cooked. But an easier telltale is when the omelette starts forming air bubbles in the middle of the pan. You should look for a bit larger sized bubbles.

Hold one wooden chopstick in each hand diagonally to yourself and push the egg from the edge towards the centre while maintaining about 4 to 5 cm (1.5-2 inch) gap between each chopstick, and start twirling your chopsticks in one direction. Holding diagonal instead of parallel to yourself will give you more room to turn the egg. Swap the chopstick holding hands in between twirling to be able to keep turning and to make the tornado egg smoothly. Cook the omelette until it’s about 95% cooked. (If the omelette is fully cooked, it’s hard to keep the tornado shape as it might break in the centre.)

Hold the chopsticks with one hand and slowly slide the omelette from the pan onto the shaped rice.

Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

TORNADO OMELETTE

Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.

Preheat a non-stick frying pan over medium high heat. Add some cooking oil.

Reduce the heat to medium and pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.

Once the omelette is 85% cooked, place one serving of fried rice in the middle of the omelette and spread well.

Fold around the edge of the omelette toward the rice, providing a short blanket.

Slowly slide and flip the egg from the pan onto the serving plate. Or place the serving plate on the omelette rice and flip the pan. Ensure there’s no residual oil in the pan to avoid an accidental burn.

Use cooking foil (or cooking paper) to shape the omelette into an oval shape. Watch out as the omelette rice can be hot.

OVAL SHAPE OMELETTE

Pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.

Once the omelette is fully cooked, slide it out onto a small bowl. Gently tuck in the egg following the shape of the bowl.

Place the fried rice on top of the omelette (from step 4). Push it gently to shape it firm.

Place the serving plate on top of the bowl. Flip the plate and remove the bowl.

ROUND SHAPE OMELETTE (EASIEST)

If you&#039;re looking for a new way to eat your eggs, try this Easy Omurice Recipe. Inspired by the Japanese Omurice, I make my own version of this Japanese Omelet Rice simple, easy, and tasty, with quick-cooking rice, shredded chicken, eggs, and plenty of veggies flavored with sesame oil, soy sauce, and ketchup!

Easy Omurice Recipe (Japanese Omelet Rice)

rice rice

chicken

sesame oil (divided)

soy sauce

vegetable mix (peas/carrots/corn) (defrosted)

eggs

salt and pepper (to taste)

cheese

olive oil

Whisk together eggs and olive oil and set aside.

In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.

Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.

Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.

Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over  the eggs.

Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).

Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.

Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.

This was so good and so simple! will definitely be making again.  thank you!

So heavenly, I made it twice.  I came across it while googling a breakfast recipe to use up the basmati rice/vegetables that were leftovers from dinner... Little did I know what I treat I would have!  So good, I made it two days in a row.............. and just posted it on FB, for the world (of my friends) to enjoy......  :D

Never tried it before but was craving the dish. Delicious and just how I imagined it would taste.

what a fun recipe for the weekend, and a nice tweak to my typical omlete or breakfast eggs, thank you!

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