Best Omurice Recipes

OMURICE (JAPANESE RICE OMELET)

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

OMURICE

Steps:

• Mix ketchup, memmi, mirin together in a small bowl.
• Melt butter over medium-high heat in a frying pan. Stir-fry onion in the butter until translucent, about 5 minutes. Add chicken, vegetables, and 1/2 the ketchup mixture. Sprinkle with salt and pepper to taste. Stir in cooked rice and remaining ketchup mixture. Stir-fry until rice is coated and chicken is no longer pink in the center, 5 to 7 minutes. Divide fried rice mixture between 2 plates and mold each into compact, oblong shapes.
• Whisk 2 eggs and 1 tablespoon milk for 1 omelet together in a small bowl. Heat a nonstick pan over medium heat.
• Pour beaten egg mixture into the hot pan; let cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 2 to 3 minutes. Lay the omelet on top of 1 fried rice mixture and tuck under. Repeat with remaining 2 eggs and 1 tablespoon milk for the second omelet; lay over remaining fried rice mixture and tuck.

MY OMURICE

Steps:

• Place potato and carrot in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool until easily handled. Peel potato and dice.
• Heat olive oil and 1 tablespoon butter in a skillet over medium heat; cook and stir onion and red bell pepper until tender, 5 to 10 minutes. Add potato, carrots, rice, and peas; cook and stir until heated through, about 2 minutes. Stir ketchup into mixture.
• Whisk eggs, egg whites, milk, salt, and pepper together in a bowl.
• Heat a non-stick skillet over medium heat; melt 1 1/2 teaspoons butter. Pour 1/2 of the egg mixture into skillet and cook until set, pulling sides up with a spatula to let uncooked egg run under to cook, about 5 minutes. Spoon 1/2 of the rice mixture onto 1 side of cooked egg and fold egg over; continue to fold egg over until seam is on the bottom. Slide omelet onto a serving plate. Repeat with remaining butter, egg mixture, and rice mixture.
• Squeeze a curvy line of ketchup down the center of each omelet before serving.

OMURICE ( KOREAN )

Steps:

• 1. Stir fry all above in 2 tablespoons oil until crisp. Halfway add pepper, and Accent ( about 1/8 teaspoon).
• 2. Add the cooked rice to above mixture.
• 3. Fry all together and add 1 teaspoon sesame seed
• 4. Serve with sunny side egg on top. Makes a great breakfast or brunch! Serves 4.

OMURICE (JAPANESE STIR-FRIED RICE WITH EGGS)

Steps:

• Cook and stir bacon and vegetables in large nonstick skillet on medium-high heat 5 min. or until vegetables are crisp-tender.
• Add rice; stir. Cook 3 min., stirring frequently. Add soy sauce and 1/4 cup (4 Tbsp.) ketchup; cook and stir 1 min. Spoon onto serving plate; spread into oval-shaped mound on plate.
• Wash and dry skillet. Heat oil in skillet on medium heat. Add eggs; cook 15 sec., stirring constantly. Tilt skillet to evenly spread eggs onto bottom of skillet. Cook, without stirring, 3 min. or just until eggs are softly set.
• Slip eggs from skillet over rice. Serve topped with remaining ketchup.

MOM'S OMURICE

Steps:

• Heat the oil in a frying pan.
• Add the onion and stir until it is clear and soft.
• When it's cooked put onion aside,add more oil if needed, add chicken, salt and cook.
• When the chicken is cooked, add bacon, mushroom and stir When bacon and mushroom are just cooked, add flavouring mixture.
• Simmer on low-medium heat for 5-6 minutes.
• Add cooked rice, butter and stir occasionally while cooking eggs, when the rice is heated through, turn off heat.
• In a second pan add 1/4 of the butter and oil, break in two eggs, beat.
• When half cooked through, but still raw on top, add 1/4 of the rice mix to one side of the second pan on top of the half cooked eggs.
• Fold the other side of the eggs over the top of the rice mix.
• Remove to individual serving dish.
• Repeat steps 7 to 10 three more times.
• Mix heated sauce ingredients and pour 1/4 of sauce over each serving.

OMELET FOR LEFTOVERS (OMURICE)

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.

OMURICE

Steps:

• Heat vegetable oil in a large skillet and saute chicken. Add onion, garlic and corn in the skillet and saute together until softened. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and pepper. Stop the heat and add ketchup and pasta sauce and mix well. Set the seasoned rice aside. Heat about 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice. Cover the frying pan with a plate and carefully turn them over to place the omerice on the plate. Repeat this process to make four omelet rice. Put some ketchup on top of omurice just before serving.

OMURICE, OR JAPANESE OMELETTE RICE

Steps:

• Chop the onion finely.
• Cut the chicken into ½" (1 cm) pieces.
• Heat the oil in a non-stick pan and sauté the onion until softened.
• Add the chicken and cook until no longer pink.
• Add the mixed vegetables and season with salt and pepper.
• Add the rice and break into small pieces.
• Add ketchup and soy sauce and combine everything evenly and put the fried rice on a plate. Wash the pan, you will still need it.
• Whisk the egg and milk together in a small bowl.
• Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
• When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set but is still soft on top.
• Put the cheese and the fried rice on top of the egg.
• Use the spatula to fold both sides of the omelette toward the middle to cover the fried rice. Slowly move the omelette to the edge of the pan.
• Hold a plate in one hand and the pan in the other hand, flip the pan and move the omelette to the plate.
• While it's still hot, cover the omelette with a paper towel and shape it into a football shape. Drizzle the ketchup on top for decoration.