Omurice Japanese Omelette Rice

Omurice

Omurice is a great healthy and delicious recipe suitable for all ages. Who doesn’t love Egg + Rice? Tomato-based rice wrapped in soft fluffy egg then glazed with tomato ketchup sauce. I want to develop more recipes suitable for younger kids. I think kids would love the cutting open the omelet “pillow” to find delicious red tomatoes rice inside.

You can opt to add more ingredients to the rice, as the basic consists of chicken and mushrooms. This dish can be served with any sides of green salads to add balance out the lack of leafy vegetables with it.

It does take a bit of skill to flip the omelet with the rice and make it into a pillow shape. Ingredients for Omurice: chicken thighs, onion, frozen green peas, butter, white mushrooms, ketchup, cooked rice, eggs, salt.

To prepare the peas, plate it in a bowl and then blanch it in hot water. Leave it for 2 to 3 minutes, then discard the hot water and run the peas under cold tap water briefly. Shake off the excess water and set aside.
Put 1 tablespoon of butter into a frying pan over high heat. Add the chicken thighs and chopped onion and stir fry for 2 minutes.

When the onion becomes translucent and soften, add the mushrooms and ketchup and stir to combine well. Let it simmer to cook the chicken as well as thicken the sauce, for approximately 5 minutes.

Then add the boiled rice, and mix with a spatula in a sideway cutting motion. Add the green peas and adjust the seasoning with salt and pepper. Divide the rice into two portions and transfer each portion to a plate.
Get another frying pan onto the stove over medium heat.

For Omurice omelet break 2 eggs into a small bowl, add a pinch of salt and pepper, then beat it slightly.

Add 1 tablespoon of butter onto the pan, and as it melts, add the eggs into it. Tilt the pan slightly and swirl the egg around, making sure it coats the entire base of the pan.

While the center of the omelet is still runny, place 1 portion of the rice in an oblong shape across the omelet on the center. Transfer to a serving plate by placing a plate on top of the pan and then tipping the omelet and rice over. The omelet should be covering the rice which is resting on the plate now.
While the omelet on the plate is still warm, cover with a clean cloth and then tuck the omelet neatly to wrap around the rice. Adjust the shape till it forms a pillow shape.

Repeat for the second serving of the Omurice.

Just before serving, squirt some ketchup on top of the Omurice and serve hot.

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Omurice Japanese Omelette Rice

Omurice
  • Author: Hoohla
  • Category: Breakfast
  • Cuisine: Japanese
Scale

Ingredients

  • 120 g chicken thighs, cut into cubes
  • 1/2 brown onion, finely chopped
  • 1/2 cup frozen green peas
  • 3 tablespoon butter
  • 1 cup white mushrooms, sliced
  • 4 tablespoon ketchup, with extra to glaze
  • 3 bowls of cooked rice
  • 4 eggs; 2 eggs for one serving
  • Salt and pepper

Instructions

  • To prepare the peas, plate it in a bowl and then blanch it in hot water. Leave it for 2 to 3 minutes, then discard the hot water and run the peas under cold tap water briefly. Shake off the excess water and set aside.
  • Put 1 tablespoon of butter into a frying pan over high heat. Add the chicken thighs and chopped onion and stir fry for 2 minutes.
  • When the onion becomes translucent and soften, add the mushrooms and ketchup and stir to combine well. Let it simmer to cook the chicken as well as thicken the sauce, for approximately 5 minutes.
  • Then add the boiled rice, and mix with a spatula in a sideway cutting motion. Add the green peas and adjust the seasoning with salt and pepper. Divide the rice into two portions and transfer each portion to a plate/bowl.
  • Get another frying pan onto the stove over medium heat.
  • Break 2 eggs into a small bowl, add a pinch of salt and pepper, then beat it slightly.
  • Add 1 tablespoon of butter onto the pan, and as it melts, add the eggs into it. Tilt the pan slightly and swirl the egg around, making sure it coats the entire base of the pan.
  • While the center of the omelette is still runny, place 1 portion of the rice in an oblong shape across the omelet on the center.
  • Transfer to a serving plate by placing a plate on top of the pan and then tipping the omelette and rice over. The omelette should be covering the rice which is resting on the plate now.
  • While the omelette on the plate is still warm, cover with a clean cloth and then tuck the omelette neatly to wrap around the rice. Adjust the shape till it forms a pillow shape.
  • Repeat Step 6 to Step 9 for the second serving of the Omurice.
  • Just before serving, squirt some ketchup on top of the Omurice and serve hot.

Keywords: Omurice

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