Omuraisu (Omelette Rice)
"This dish is called "omuraisu" in Japanese, the omu from the om in omelette and the raisu from rice. Unlike is western cooking, eggs are typically eaten in Japan for any meal. Omuraisu is eaten by anyone for pretty much lunch or dinner. Despite how odd it sounds, it's actually awesome, and kids really like it."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1-2 Omelets
- Serves:
- 2-4
ingredients
- 2 eggs
- 1 small onions or 1/2 large onion
- 1 cup japanese cooked rice
- 1⁄2 cup ketchup
- salt
- pepper
- 1 small tomatoes
- 1⁄2 small chicken breast (optional)
directions
- Oil the fry pan.
- Heat the pan to a medium heat.
- Meanwhile, beat your eggs and chop the veggies and chicken.
- Saute the onions and fry the chicken breast.
- add the rice, tomatoes and ketchup, fry until warm, but make sure ketchup does not burn.
- Add salt and pepper.
- Dump the fried rice mixture into another bowl and set aside.
- Make sure there is no rice or a lot of ketchup in the fry pan.
- Oil fry pan again if needed.
- Put the eggs in the pan.
- Swirl the eggs around the pan as they cook in order to make an even circle.
- When the egg has cooked, turn off the heat.
- Put some rice mixture in the left side of the egg and then flip over the right side to the left over the rice.
- Take the frying pan and flip the omelet onto a plate.
- Top with extra ketchup or demiglace sauce.
- If there is extra rice, use it to make another omelet.
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Reviews
-
I had some leftover chinese takeaway that I didn't want to waste so thought this was a great recipe for it. I used my leftover fried rice & chicken to whip this up for breakfast. Quite a different omelette than I'm used to but I enjoyed it and loved that I wasn't wasting anything. Thanks for posting!! -
No, I didn't like this very much, kids probably would but for me it was too bland; I could have done without the ketchup, perhaps simply minus the ketchup or with a substitute it would be better for me it's not a keeper.
RECIPE SUBMITTED BY
My name is Courtnay and I am a Canadian born Japanese. I grew up with western food with Japanese twists which is what I coincidentally love cooking most. Oddly enough, I'm not a big fan of anything fishy, so most of my recipes are veggie, or if meat is required, chicken is usually used.
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