omelette 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)

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

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

Omurice (Japanese rice omelette) made with shirataki rice tastes buttery, sweet, and savory and low carb! This dish is super fast to make and buttery delicious!

Omurice Japanese Omelette Rice Recipe

rice

tbsp ghee (or butter)

olive oil

3.5 oz yellow onion (diced, about half of one whole)

turkey bacon (diced,

frozen peas and carrots

To taste coarse sea salt (coarse sea salt)

To taste ground black pepper

tbsp ketchup (plus more for serving)

eggs (2 eggs per serving)

tbsp dairy-free creamer (divided)

Coarse sea salt

tbsp ghee (or butter, divided)

Prep

Follow the package instructions to rinse the rice and drain well. Saute the rice in a pan over medium-heat without oil to remove the moisture, about 2-3 minutes.

Saute

Add the ghee, olive oil, bacon, and onion. Saute for 2-3 minutes then add the frozen peas and carrots and ketchup. Mix well and season with salt and pepper to taste.

For the fried rice:

Pack

Pack the rice to an individual round shape serving bowl. Gently press the rice town to pack it tightly. Cover the bowl with a plate. With one hand holding the bowl and the other hand holding the plate, flip the bowl over (now the bowl is up-side-down and the plate is at the bottom). Leave the bowl on top of the plate. Do not lift the bowl open until you assemble the dish so that the rice stays warm while you prepare the omelette.

To shape the rice:

Cook the omelette one serving at a time. Use a non-stick or ceramic 10-inch frying pan so that the omelette can slide out of the pan easily.

Whisk

Lightly whisk 2 eggs with 1 tbsp cream and a pinch of salt. Don’t over whisk the eggs as soon as you see the egg yolk and white are incorporated.

Cook

Preheat the frying pan over medium-heat until it feels warm (but not smoke burning hot). You can test the pan temperature by adding a small drop of the whisked eggs to the pan. If the eggs turn solid right away, that means the pan is hot.

Add and melt ½ tbsp ghee. Lower the heat to medium-low. Add the eggs and immediately swirl around the pan. Use wooden chopsticks or a wooden spoon to make creases by bringing the edges inward. Continue to do so until the eggs are set but still soft and runny. Repeat the process for the second serving.

For the omelette:

Assemble

Slide the omelette out of the pan and cover it on top of the rice. Use a back spoon to tuck-in the omelette edges to make a round-shape. Add more ketchup on top and garnish with parsley. Serve hot.

To assemble:

I fell in love with omurice when I visited Japan and always wondered how to make it! Thank you for this delicious low carb version with shirataki rice! So delicious!

I love how simple &amp; budget-friendly this recipe is! I used spicy ketchup on top because I like spicy food &amp; it was awesome!

Omurice was my favorite growing up, and I love that you have a paleo version! That egg is perfection.

Wow, fried rice seasoned with ketchup?! i would have never thought of that -- but it works! YUM!

as always, amazing recipe! i will be making this over and over again. thank you so much, chihyu! :))))

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Omurice (Omelette Rice)

15-Minute Omurice (Japanese Omelett...

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