Omurice, also known as "omuraisu" in Japan, is a popular dish that combines Western and Japanese cuisine. It consists of an omelet filled with fried rice and sometimes other ingredients such as vegetables, chicken, or beef. The omelet is usually made with eggs that are whipped until fluffy and then cooked until slightly runny on the inside.
How To Make:
To make omurice, the first step is to prepare the fried rice. The rice is usually cooked with vegetables such as onions, carrots, and peas, and seasoned with ketchup and soy sauce. Some variations of the dish also include meat or seafood.
Once the fried rice is ready, it is placed on one half of the omelet and then folded over to cover the rice. The omelet is then carefully slid onto a plate, seam-side down, and served with additional ketchup or a savory sauce on top. Some restaurants also garnish the dish with chopped green onions or parsley.
Tips and Variations:
Tips:
Use day-old rice: Omurice is best made with rice that has been cooked and refrigerated for at least a day. This allows the rice to dry out and separate, making it easier to fry without turning mushy.
Season the rice well: To add more flavor to the fried rice, season it with soy sauce, oyster sauce, or any other sauce of your choice.
Keep the omelet thin: To get a fluffy and light omelet, make sure to keep it thin. Use a non-stick pan and cook it over low heat to prevent overcooking and drying out.
Use a spatula to wrap the rice: When wrapping the rice with the omelet, use a spatula to gently fold the omelet over the rice. This will help you get a neat and tidy wrap.
Variations:
Ketchup omurice: This is a popular variation of omurice, where ketchup is added to the fried rice to give it a sweet and tangy flavor. Simply add ketchup to the fried rice along with other seasonings and mix well before wrapping it with the omelet.
Curry omurice: Curry omurice is another popular variation of this dish, where the fried rice is cooked with Japanese curry sauce and topped with a thin layer of omelet. You can also add some vegetables like peas and carrots to the curry rice for added nutrition and flavor.
Cheese omurice: For cheese lovers, adding some grated cheese to the fried rice before wrapping it with the omelet can take the dish to a whole new level. Any kind of cheese, including cheddar, mozzarella, and parmesan, may be used. Any kind of cheese, including cheddar, mozzarella, and parmesan, may be used.
Seafood omurice: To make a seafood omurice, add some shrimp or other seafood to the fried rice along with some chopped vegetables like onions and bell peppers. Top it with a thin layer of omelet and serve hot.
Ingredients:
- 2 cups cooked rice
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 cup frozen mixed vegetables
- 2 tablespoons vegetable oil
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 eggs
- 2 tablespoons milk
- Green onions or parsley for garnish (optional)
Instructions:
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté until they are tender, for about 3-4 minutes.
Add the frozen mixed vegetables to the skillet and cook for an additional 2-3 minutes until they are heated through.
Add the cooked rice to the skillet and stir well to combine with the vegetables.
In a small bowl, whisk together 3 tablespoons of ketchup, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Give the rice a good toss after adding this mixture.
In a separate bowl, whisk together 4 eggs and 2 tablespoons of milk until well combined.
Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
Pour half of the egg mixture into the skillet and swirl it around to coat the bottom.
Once the egg has been set, add half of the rice mixture to one-half of the omelet.
Fold the other half of the omelet over the rice, using a spatula to gently slide the omurice onto a plate.
Repeat with the remaining egg mixture and rice.
If desired, garnish with parsley or finely chopped green onions.