OMURAISU (JAPANESE RICE OMELET)
Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.
Provided by S. Leigh
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
- In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
- Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.
Nutrition Facts : Calories 521.4 calories, Carbohydrate 59.3 g, Cholesterol 403.2 mg, Fat 20.2 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1299.9 mg, Sugar 12.4 g
FRIED RICE OMELET
Steps:
- In a small nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 448 calories, Fat 28g fat (12g saturated fat), Cholesterol 692mg cholesterol, Sodium 941mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein.
OMURICE (JAPANESE RICE OMELET)
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.
Provided by Hannah Kirshner
Categories dinner, for two, lunch, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram
FRIED RICE
Sesame oil in this makes a unique flavor and it's simple and quick to prepare, served with Chinese dish. Leftovers are yummy served as a cold rice salad.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Make omelet with egg; cut in strips and set aside.
- Heat oil in wok; add the sesame oil and garlic and stir quickly. Do not let it brown.
- Add the rice, and stir in the onions, shrimps, and omelet.
- Add the Soya sauce, stirring all the time.
- Can be made ahead and reheated in the microwave for a few minutes. Really nice with Chinese as a change from serving with noodles.
- Great as a leftover--either reheated or served cold. It goes down well with barbecues too.
Nutrition Facts : Calories 179.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 14.1, Carbohydrate 30.5, Fiber 0.7, Sugar 0.3, Protein 4.1
CHICKEN FRIED RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
FRIED RICE
Fried rice is a dish of stir-fried rice mixed with other ingredients in a wok. It is a staple recipe of East and Southeast Asian cuisines
Provided by Hands Doing Things
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat a wok over medium to high heat and pour in 1 tablespoon of soybean or peanut oil. Add the chopped onion and sauté for about 8 to 10 minutes or until golden brown.
- Let the wok cool slightly.
- Lightly beat the eggs and add ½ teaspoon of soy sauce and sesame oil. Set aside.
- Add ½ tablespoon of oil to the wok. Stir.
- Add the egg mixture and, working quickly, swirl the egg until it sets against the bottom of the wok.
- When the eggs puff, turn the omelet over and cook the other side briefly; remove from the wok and cut into small pieces. Mash the eggs with a fork and set aside.
- Heat another wok over medium to high heat then pour in the soybean (or peanut) oil.
- Add the meat, as well as the carrots, peas and previously sautéed onion.
- Sauté for 2 minutes, stirring very often.
- Add the steamed rice, half of the scallions and bean sprouts, stirring to combine well, then sauté for 3 minutes.
- Add 2 tablespoons of light soy sauce (or more), Shaoxing wine, and chopped egg to the rice mixture and stir in.
- Add the other half of the scallion and sauté over high heat for 1 minute. Serve immediately.
Nutrition Facts : Calories 854 kcal, Carbohydrate 155 g, Protein 19 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 82 mg, Sodium 600 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
OMURICE: JAPANESE FRIED RICE OMELET
Steps:
- Gather the ingredients.
- Heat vegetable oil in a large skillet and saute chicken until golden.
- Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
- Add steamed rice to the pan and stir-fry together. Sprinkle in some salt and pepper to taste.
- Turn off the heat and add ketchup and mix well. Set the seasoned rice aside.
- Heat about 1 teaspoon of vegetable oil in a large skillet.
- Beat two eggs in a small bowl.
- 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 the omelet over the rice.
- Cover the frying pan with a plate and carefully flip over to place the omurice on the plate. Repeat this cooking and flipping process to make four omurice.
- Put some ketchup on top of the omurice just before serving.
Nutrition Facts : Calories 567 kcal, Carbohydrate 68 g, Cholesterol 420 mg, Fiber 1 g, Protein 36 g, SaturatedFat 4 g, Sodium 467 mg, Sugar 5 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g
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4.5/5 (32)Estimated Reading Time 4 minsServings 2
- Heat a large skillet over medium high heat with 2 tablespoons of oil. Add the onion, scallion, carrot, and beef, and stir fry until the onion turns soft and the meat is cooked through. Stir in 1 tablespoon of soy sauce and salt and pepper to taste.
- Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add 1-1/2 tablespoon ketchup and salt and pepper to taste, and continue to stir until the ketchup is evenly incorporated into the fried rice. Transfer to a plate if using the same pan (non-stick) for the eggs.
- Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a lightly oiled small non-stick pan over medium low heat. Add the egg mixture to the pan and swirl it around to cover the pan.
OMURICE (OMELET WITH FRIED RICE) RECIPE - TABLESPOON.COM
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- In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Toss in cabbage, chicken, green onions, peas, carrots, rice, oyster sauce and 2 tablespoons ketchup. Fry until the edges of the rice begin to turn light golden.
- Generously spray two small soup bowls with nonstick spray. Evenly divide rice between bowls, pressing the rice down in each bowl to compact. (The back of a wooden cooking spoon works well for this.)
- Heat large skillet over low heat. Spray generously with nonstick spray. Pour half of the egg mixture into the skillet and gently swirl around until the bottom of the skillet is covered with the egg mixture. Allow to cook on low until the eggs are set. Gently slide egg onto a large square of parchment paper. Repeat with remaining egg mixture, so that you have two omelets.
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- Make the demi-glace sauce: In a small pot whisk together the tonkatsu sauce, ½ cup ketchup, 2 teaspoons soy sauce, the beef broth, and the brown sugar. Bring sauce to a simmer, then set aside until ready to serve.
- Make the fried rice: Heat a large sauté pan over medium heat. Melt 1 tablespoon of butter and add the onions. Sauté until lightly browned, about 4 minutes.
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- Immediately transfer the egg by gently rolling it from the pan to the top of the rice, using the chopstick to hold it in place.
OMURICE (OMELETTE RICE) オムライス – 'MIDNIGHT DINER: TOKYO ...
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- To make tomato sauce, combine ketchup, tomato paste, and water in a small saucepan and mix all together. Set aside.
- Start with the first omurice. Crack 2 eggs in a small bowl and add 1 Tbsp milk and pinch of salt. Whisk all together.
OMURICE (JAPANESE OMELETTE RICE ... - JUST ONE COOKBOOK
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4.2/5 (219)Category Main CourseCuisine JapaneseTotal Time 25 mins
- Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.
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5/5 (1)Category MainAuthor Karen BeechCalories 517 per serving
- In a deep skillet over medium heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.
- Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
- Add rice and break it up using a spatula, plastic or wooden rice paddle or spoon. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat off and season with a little salt and pepper.
OMURICE (JAPANESE FRIED RICE OMELET) – ANNABELLE IN THE ...
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- When the rice is finished cooking, be sure to stir it a couple times and let it cool till it's no longer steaming hot.
- Lightly beat 5 eggs and divide evenly between 2 bowls. I find it's easier to portion the beaten eggs during prep rather than when actually frying your omelet. The omelet cooks quickly so you don't want any distractions.
BEST OMURICE IN TOKYO: JAPANESE FRIED RICE OMELET | BYFOOD
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- Rengatei. Some believe that yoshoku culture originated from Rengatei in Ginza. Rengatei, a pioneering restaurant specializing in yoshoku, was established in 1895.
- Restaurant Azuma. Want to see how omurice is cooked? Restaurant Azuma has the omurice for you! Their omurice is made fresh in front of customers, and the restaurant allows video-filming so you could capture the cooking technique.
- Taimeiken. Taimeiken has been established for over 80 years and it takes the lead of bringing Western elements into Japanese dishes. One of their signature dishes is tampopo omurice.
- Ailnoir. Ailnoir is certainly a new style of omurice in Tokyo. The restaurant emphasizes the use of organic ingredients. The omelet layer of their fuwafuwa (fluffy) omurice is made of foamy beaten egg white, filled with air bubbles.
- Azabu Shokudo. Azabu Shokudo is famous for its perfectly-portioned omurice. Customers can choose demi-glace sauce, white sauce, or tomato sauce, based on their preference.
- Homecafe. @Homecafe is a famous maid cafe located in Akihabara. Some may wonder what’s special about omurice in maid cafes. It’s the classic home-style omurice, infused with moe-culture.
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