How to Make Omurice
Cook Time: 20 minutes
Omurice includes everything you want in a versatile dish, including fresh vegetables, a protein source, fluffy rice, and plenty of seasonings. Also known as omuraisu, omurice is a type of rice, omelet dish that is typically made into an oval shape and wrapped in a thin layer of egg. It can also be served with soft scrambled eggs on top.
This tasty recipe has several important components that come together to create a delicious meal. There is fried rice that is seasoned with ketchup and tomato puree. The seasoned rice is then tucked into a thin blanket of egg. There are many variations of this recipe that use different proteins and vegetables. While this recipe calls for ham, many people prefer to use chicken, seafood, or just vegetables for a vegetarian alternative.
Omurice can also contain fillings and toppings for even more flavor. Consider adding your favorite herbs, cheese, korokke, fried fish, or hambagu to your omurice.
How to make Omurice
Omurice is a popular western-inspired Japanese dish. While the meal may be a little tricky to make if you’re new to cooking Japanese-style fare, it can be made at home using simple ingredients and kitchen supplies.
- 30g onion
- 2 mushrooms
- 2 slices ham
- 10ml neutral-flavored oil
- 15g green peas
- Sea salt
- Freshly ground black pepper
- 90g cooked Japanese short-grain rice
- 15g unsalted butter
To Make Tomato Sauce:
- 25ml ketchup
- 25ml tomato paste
- 15ml water
To Make the Egg Mixture:
- 2 large eggs
- 15ml milk
1. Prepare the tomato sauce by combining the ketchup, tomato paste, and water in a small saucepan. Mix well and set aside.
2. Clean and slice the mushrooms. Dice the onion into small pieces. Cut the ham into small pieces.
3. Heat vegetable oil in a 25cm frying pan. Sauté the onion. Add the mushrooms, green peas, and ham. Season with salt and pepper.
4. Add the rice to the pan. Use a wooden spoon to break up any large chunks of rice.
5. Add the tomato sauce and mix well. Save some of the tomato sauce for the topping.
6. Crack the eggs into a small bowl and add milk and a pinch of salt. Whisk well.
7. Heat another frying pan over medium-high heat and add the butter. Pour in the beaten egg. Use chopsticks to quickly swirl the egg around. When the mixture is still runny but starting to set, add the rice mixture to the center of the pan.
8. Wrap the rice mixture with both sides of the egg omelet. Flip the omelet onto a serving plate. Use a paper towel to carefully shape the omelet into a football shape.
9. Pour the remainder of the tomato sauce over the omurice. Garnish with parsley if desired.