Best Omelet For Leftovers Omurice Recipes

EASY OMURICE RECIPE (JAPANESE OMELET RICE)

Easy Omurice Recipe (Japanese Omelet Rice) image

If you're looking for a new way to eat your eggs, try this Easy Omurice Recipe. Inspired by the Japanese Omurice, I make my own version of this Japanese Omelet Rice simple, easy, and tasty, with quick-cooking rice, shredded chicken, eggs, and plenty of veggies flavored with sesame oil, soy sauce, and ketchup!

Provided by Tiffany

Time 20m

Number Of Ingredients 11

Ingredients

2 cups prepared white rice (minute rice works fine)
½ cup diced or shredded chicken
2 tablespoons toasted sesame oil (divided)
¼ white or yellow onion (diced)
¼ cup soy sauce
1 tablespoon ketchup
½ cup frozen vegetable mix (peas/carrots/corn) (defrosted)
4 large eggs
salt and pepper (to taste)
¼ cup shredded cheese (choose your favorite - I used cheddar and monterey jack)
1 tablespoon olive oil

Steps:

Whisk together eggs and olive oil and set aside.
In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.
Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.
Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.
Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.
Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).
Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.
Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.

Nutrition Facts : Calories 636 kcal, Carbohydrate 53 g, Protein 25 g, Fat 36 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 349 mg, Sodium 1939 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

OMELET FOR LEFTOVERS (OMURICE)

Omelet for Leftovers (Omurice) image

An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.

Provided by ZAYO

Categories Japanese Recipes

Time 35m

Yield 1

Number Of Ingredients 12

Ingredients

1 ½ teaspoons butter
1 small tomato, sliced, or more to taste
½ red bell pepper, sliced
¼ onion, sliced
¼ zucchini, sliced
1 ounce sliced mushrooms
½ cup warm cooked rice
1 tablespoon ketchup, or to taste
1 slice cooked bacon, chopped, or more to taste
½ teaspoon paprika
salt and ground black pepper to taste
2 eggs, lightly beaten

Steps:

Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 42.5 g, Cholesterol 388.1 mg, Fat 17 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.1 g, Sodium 522 mg, Sugar 12.8 g