Omurice, also known as Japanese Omelette Rice, is a popular Japanese dish that combines fluffy eggs, flavorful fried rice, and savory sauce. It's a quick and easy dish that can be made in just 15 minutes, making it perfect for a delicious and satisfying meal on the go.
.webp "Easy 15-Minute Omurice (Japanese Omelette Rice) Recipe")
How To Make:
To make Omurice, you will need cooked rice, eggs, vegetables such as onions, carrots, and peas, and seasonings such as soy sauce and ketchup. Moreover, you can add protein to the recipe by including chicken or shrimp.
Start by heating a tablespoon of oil in a large frying pan over medium-high heat. Add your chopped vegetables and stir-fry for a few minutes until they are tender. Next, add the cooked rice to the pan and stir-fry for a few more minutes, until the rice is heated through and lightly browned.
Season the rice and vegetables with soy sauce and ketchup, adjusting the amounts to your liking. You can also add your protein of choice at this stage if you're using it.
Once the rice is seasoned and cooked, it's time to make the omelet. Beat a few eggs in a bowl and pour them into the pan with the rice mixture. Use a spatula to gently fold the edges of the omelet over the rice, creating a pocket.
Carefully flip the omelet pocket over onto a plate, so the rice is on top. You can garnish the dish with more ketchup or green onions for added flavor and visual appeal.
Omurice is a versatile dish that can be customized to suit your tastes. For a healthier version, you can use brown rice and add more vegetables to the dish. You can also experiment with different sauces or seasonings to create your unique flavor profile.
In conclusion, Omurice is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With just a few simple ingredients and 15 minutes of your time, you can enjoy this Japanese classic in the comfort of your own home.
Tips and Variations:
Tips:
Use day-old rice: Omurice is best made with day-old rice, as freshly cooked rice can be too moist and sticky. The rice should be chilled in the refrigerator overnight, which will help to dry it out and make it easier to work with.
Use a non-stick pan: It's important to use a non-stick pan to make the omelet, as it will make it easier to flip and prevent it from sticking.
Don't overfill the omelet: Be careful not to overfill the omelet with too much rice, as it will make it difficult to fold and may cause the omelet to tears.
Use a spatula to fold the omelet: To fold the omelet, use a spatula to gently lift one side of the omelet and fold it over the rice, then slide the omelet onto a plate.
Variations:
Chicken Omurice: Add diced cooked chicken to the fried rice mixture for a protein boost.
Vegetable Omurice: Add your favorite vegetables, such as carrots, peas, and corn, to the fried rice mixture for a colorful and nutritious meal.
Ketchup Omurice: Mix ketchup into the fried rice mixture for a tangy and slightly sweet flavor.
Cheese Omurice: Sprinkle shredded cheese over the fried rice before wrapping it in the omelet for a cheesy twist.
Seafood Omurice: Add cooked shrimp or crab meat to the fried rice mixture for a seafood-inspired Omurice.
Ingredients:
- 1 cup cooked rice
- 1/4 onion, chopped
- 1/4 cup green peas
- 1 tbsp oil
- 1 tbsp butter
- 3 eggs
- Salt and pepper to taste
- Ketchup
Instructions:
Oil is added to a big skillet that is already heated to medium-high. Once hot, add the chopped onion and sauté for about 2 minutes until softened.
Add the green peas to the skillet and cook for another 2 minutes until they are heated through.
Add the cooked rice to the skillet and stir to combine with the onion and peas. Cook for 2-3 minutes until the rice is heated through.
Add salt and pepper to taste.
In a separate bowl, beat the eggs with a fork until they are well mixed.
Melt butter in a non-stick pan over medium heat. Once melted, pour the beaten eggs into the pan and swirl to evenly distribute.
Once the edges of the omelet start to set, use a spatula to gently lift the edges and let the uncooked eggs flow underneath. Repeat this process until the eggs are almost set, but still slightly runny on top.
Spoon the rice mixture onto one half of the omelet and fold the other half over the top to encase the rice.
Use the spatula to gently slide the omurice onto a plate.
Drizzle ketchup on top of the omurice and serve hot.