Omurice
Omurice or omu-rice is a Japanese dish consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. There are other variations, topped with Japanese curry, or other meat sauces, but ketchup is the most common.
Once the rice was cooked, this took me 10 minutes to whip up, and it would make a very good lunch or dinner.
Recipe
THE RICE (serves 2)
1 tbsp sesame oil
1/2 onion, finely diced
1 cup dry rice, boiled
2 tbsp ketchup
1 tbsp oyster sauce
THE OMELETTE
2 eggs
1 tsp butter
Method
Cook your rice, if not precooked - rinse your rise through a sieve, then add to a saucepan on medium heat, with just over double quantities of water to rice. Cover with a lid, and leave on medium-low heat, until your rice is cooked. Drain and set aside to cool slightly.
Add your sesame oil to a wok/ frying pan on medium heat, then add your finely diced onion, sautéing for a few minutes.
Add your cooked rice & sauces, stirring well to coat the rice with the sauce.
Once you’re ready to serve, plate up your rice, and start making your omelette.
Add 1 tsp butter to a non-stick frying pan on medium heat, allowing to melt.
Crack 2 eggs into a bowl, whisking well with a sprinkle of salt, until the whites and yolks are fully incorporated.
Pour your eggs into the pan, allowing them to settle & cook slightly on the bottom.
Turn the pan to low heat, then start to mix the egg, shaking the pan at the same time, to make a soft scramble.
Once more of the egg is cooked, but it is still very soft, take it off the heat.
Fold it into an omelette, and place over your rice.
Split the omelette open, allowing it to fall over the rice, then top with ketchup, or curry sauce.
Notes + Variations:
You can add chicken to these if you want to as well - add uncooked chicken whilst your onion is cooking.
