Omurice

Vegetable Omurice

Omurice is a dish that has always intrigued me. It is a Japanese dish with ketchup-based fried rice covered or wrapped in a thin egg omelet. I am not fond of ketchup on anything, even on French fries, but this dish was a delicious exception.

This recipe has the perfect balance of all of the ingredients. It doesn't have too much ketchup or rice.

I think the most technical part of this recipe is cooking the egg omelet properly. But if you utilize the tips included, it should be easier to execute.

Recipe

Makes 2 servings

Ingredients

Fried Rice

• 1 tbsp vegetable oil

• 1/2 small onion, finely diced

• 2 cups short or long grain rice, cooked & unpacked

• 2 tbsp ketchup or Sriracha

• 1 tbsp oyster sauce

• Black pepper, to taste

Egg Omelette

• 6 eggs

• 2 tbsp heavy cream or 1 1/2 tbsp milk + 2 tsp butter, melted

• Pinch of salt

• 2 tbsp butter

• Dried or fresh parsley, to garnish

Directions

Fried Rice

1. Crack the eggs into a bowl or pourable container with heavy cream or milk and butter and salt.

2. Whisk it together with a fork or chopsticks until the omelet mixture is uniform in color.

3. Add the vegetable oil, carrots, and onions to an 8-inch non-stick frying pan over medium-high heat and sauté until the onions are tender and beginning to brown.

4. Add the rice, and break it up with a spatula.

5. Once the rice has warmed thoroughly, add the ketchup and oyster sauce. Stir-fry until the rice is an even color and the ketchup is just starting to caramelize.

6. Season with black pepper to taste.

7. Using a medium round or oval bowl, lightly pack half of the rice in.

8. Place one of your serving plates face down over the bowl.

9. Hold the bottom of the bowl in one hand and the other the bottom of the plate.

10. Flip them, so the plate is on the table.

11. Carefully remove the bowl.

12. Repeat with the other half of the rice.

13. Clean the non-stick frying pan.

Egg Omelette

1. Heat the same non-stick frying pan over medium heat until hot.

2. Swirl the butter to melt it and coat the pan evenly.

3. Add half of the egg omelet mixture, and cook until the bottom layer of eggs starts turning opaque.

4. Gently stir the eggs with a small spatula or chopsticks while shaking the frying pan. Performing these gestures help to resettle the uncooked egg.

5. Turn up the heat to high for a few seconds. Increasing it makes it easier to slide the egg omelet out of the pan. It should slide around the pan easily when shaken.

6. Position the pan over the plated rice and gently slide the egg out of the pan onto the rice.

7. Garnish with ketchup or Sriracha & dried or fresh parsley, and serve.

The Omurice will keep in the refrigerator for five days.

Notes

• Sriracha is a good alternative if you don't like ketchup.

• Flambella adapted this recipe from https://norecipes.com/omurice-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly from the website http://norecipes.com.