Omurice

If you like eggs and rice, then this is a dish that you have to try. Omurice is an omelette stuffed with fried rice. It’s fast and easy to prepare, it can be served as an entree or as a side dish, and you family will love it!

Omurice is a Fried Rice Omelette. It’s an extremely versatile dish and can be topped with ketchup, curry, demiglaze, pasta sauce or virtually anything you can think of. The rice is mixed with ketchup and meat or veggies. Omurice is popular with children, but adults love it as well. This is true Japanese comfort food.

‘In Japan there are shops that sell nothing except variations of this dish. Sometimes it’s served as a side. Katsu Curry Omurice is such a dish where a fried pork cutlet is served with omurice and both are topped with curry. The variations are endless.

Enjoy this recipe and if you come up with your own variations, please let us know!

Omurice (オムライス)

Technically omurice is fried rice topped with egg, although I have seen the egg rolled around the rice at some shops.

The fried rice can be made sweet or savory. The recipe that I share uses tomato ketchup to flavor the rice. Tomato paste can be used for those who prefer a savory taste. Also, my recipe uses chicken and corn in the rice, but peas, carrots, ground meat, edamame or any other combination of meat or vegetables can be used.

Once you learn the basic technique, you can improvise and adjust this recipe to suit your own taste.

PREP	COOKING	YIELD
10 mins	10 mins	2 servings

PREP	10 mins
COOKING	10 mins
YIELD	2 servings

Ingredients:

1 1/2 cups of cooked white rice (350g)
1/3 lb chicken thigh, diced finely (150g)
2 eggs
1 TBSP + 2 tsp olive oil
1/4 tsp salt
1/3 cup prepared corn (80g)
1/2 cup tomato ketchup (135g)
2-3 sprigs of fresh Italian Parsley

Instructions:

Coat a small skillet with 1 TBSP of olive oil. Add the chicken and brown on medium high heat.

Turn the heat up to high, Add the corn, rice, ketchup an salt. Fry until well combined at the mixture is hot. Remove from heat.

Plate 1/2 of the fried rice in an oval shape

Coat a clean nonstick skillet with 1 tsp olive oil. Heat to medium high and add one beaten egg. Swirl the skillet around while the egg is cooking to even it out. Keep swirling until the egg moves freely around the skillet. Remove from heat.

Carefully slide the egg out of the skillet topping the rice evenly.

Top off the omelette with ketchup or tomato sauce and garnish with Italian parsley.

Notes:

The rice should not be over cooked or mushy. If it is moist, you can refrigerate the rice to dry it out a bit,
If ketchup is too sweet for your taste, substitute tomato sauce.