Easy Omurice Recipe Japanese Omelet Rice Food

EASY OMURICE RECIPE (JAPANESE OMELET RICE)

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.

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.

OMU RICE (JAPANESE OMELETTE)

Steps:

• Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
• In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
• Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
• Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
• The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
• Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
• Repeat the previous step 3 more times.

OMURICE (JAPANESE-STYLE OMELETTE AND RICE)

Steps:

• Melt 1 tablespoon butter in a large frying pan, and add the chicken, onion and a dash of salt and pepper, and cook on medium heat until the chicken is done, and the onion is translucent.
• Add the mixed vegetables (optional) and cook until they are heated.
• Slide the above mixture to one side of the pan and add ketchup to the other. Let it heat through just a bit and then mix both sides together.
• Add the rice and continue to heat and mix it all together so that all of the rice has a light coating of ketchup (add a little more if needed - it should be coated, not soupy).
• If using one pan, remove the rice mixture, set aside and clean the pan.
• Melt 1/2 tablespoon of buttera and mix one egg with water, salt and pepper and then pour it into the pan, swirling it gently to cover the entire bottom. Let it continue to cook a minute or two until set.
• Put half of the chicken and rice mixture on top of the very thin omelette, fold two sides (wings) toward the middle (it's OK if they don't meet!).
• Place a plate face-down on top, hold the plate and invert the pan and lift it off so that the folded in wings are under the rice.
• Repeat from Step 6 with the second egg and remaining rice mixture.
• Serve with more ketchup, and make it fun by writing a message on the omurice or the plate.