Omurice (Japanese Rice Omelette)
Omurice is a classic westernized-Japanese comfort food often seen in Asian diners and cafes. This omellete with rice dish fuses the sweet taste of ketchup and the savory taste of chicken-rice.
- 2 tablespoons oil
- 200 grams chicken breast fillet - cut into small cubes
- 1 small onion - diced
- ½ cup frozen mixed vegetables - thawed
- 1 tablespoon soy sauce
- 2 cups cooked rice
- 2 tablespoons ketchup
- 2 tablespoons oyster sauce
- salt and pepper
- 6 large eggs - 3 pieces per batch
- 2 tablespoons milk - 1 tbsp per batch
- 1 tablespoon oil
In a skillet, heat oil over medium heat. Add chicken cubes and cook until it turns opaque.
Add the diced onions and cook until aromatic. Add the mixed vegetables then season with soy sauc. Cook for 2-3 minutes or until vegetables and chicken are cooked.
Add the cooked rice and mix until well combined. Add the ketchup and oyster sauce and mix well. Season with salt and pepper as needed and mix again.
Remove pan from heat. Take half of the fried rice and put it in a cup or bowl. Press it gently down to compress then transfer to a plate. Take a plastic wrap and place over the mound of the rice. Shape rice with your hand into an oval mound. Set aside.
In a bowl, beat together the 3 eggs, salt, and 1 tablespoon of milk.
In a non-stick pan, heat 1 tablespoon oil over low heat. Pour in the beaten eggs. Using chopsticks, stir the eggs continuously until it starts to become custardy but still very fluid.
Take the pan out of the heat and let it rest a few seconds to set a bit. Then, using the chopsticks or a silicon spatula, start to fold the egg from the side nearest you towards the other side. Tip it slightly to make it easier.
Return the pan to the heat with the farther end on top of the heat. Wait a couple of seconds for it to set then gently fold it towards the middle. Remove again from heat to avoid cooking it further. Tap several times to move the egg and the brink of the pan.
Return pan to the heat and position the spatula or chopsticks just underneath the egg at the other side. Toss the pan to flip the egg with the help of the spatula/chopsticks. Tilt the pan from one side to the other, the egg should roll smoothly, it means the insides are still soft and not overcooked.
Repeat above with the other batch of eggs.
Immediately transfer the egg by gently rolling it from the pan to the top of the rice, using the chopstick to hold it in place.
Take a sharp knife and cut the top of the egg from one end to the other to let it unfurl letting the insides spread over the rice.
Pour demi-glace or your preferred sauce on top and enjoy!
Calories: 800kcal | Carbohydrates: 62g | Protein: 48g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 623mg | Sodium: 1491mg | Potassium: 869mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3255IU | Vitamin C: 9.2mg | Calcium: 144mg | Iron: 4mg