Omurice: The Japanese Rice Omelette
Common in Japanese homes and restaurants, omurice (also called Japanese Rice Omelette) is loved for its simple but tasty combination of fried rice and scrambled eggs. Combining familiar tastes in a way that appeals to people of all ages. It reflects the Western inspirations in Japanese cuisine as a Yōshoku meal. Though consumed by people of all ages throughout Japan, this warm meal, often topped with ketchup, is especially popular among children.
Omurice Made at Home
Made from a base of fried rice, omurice is prepared with chicken, peas, and seasoned with a little ketchup for sweetness. Made from the soft, thin omelette encircling the rice, is a great, filling dinner recipe. A taste sensation that is familiar and comforting results from the sweet ketchup mixed with the savory fried rice. Perfecting the Japanese Rice Omelette calls on discovering the perfect eggs—soft, fluffy, and light enough to cover the rice without overpowering it.
A Dynamic and Pleasant Meal
Among the things I like about Omurice is its flexibility. Though the classic recipe asks for chicken and peas, you may easily change it to suit your tastes by including different vegetables or proteins. Whether you're cooking something unique for the family or a quick night's dinner, omurice is a wonderful and creative way to turn a few simple ingredients into a delicious dish everyone will enjoy.
Yōshoku Flavor at Your Table
Omurice is more than just a dish. It's a reflection of Japan's gastronomic ability to welcome and reinterpret Western concepts. Therefore turning them into something quite Japanese. Almost any guest will love the ketchup-flavored rice's delightful blend with the soft, fluffy omelette. I know omurice will quickly become a standard in your kitchen once you start making it at home.
Other Yoshoku Recipes:
Omurice
Ingredients
- ½ medium onion
- 150 g Chicken Thighs
- 1 tbs Butter
- Salt
- Pepper
- 1 teaspoon Chicken Bouillon Paste
- 400 g Cooked white rice
- ⅓ cup Peas
- 3 tbs Ketchup
- 4 Eggs
- 1 tbs Oil
- 1 tbs Butter
- Ketchup
Instructions
- Finely dice medium Onion
- Cut Chicken into small bite size
- Heat up pan in Medium and melt butter
- Cook onion
- Add Chicken with a pinch of salt and pepper
- Add Chicken bouillon paste
- Cook until chicken is cooked thoroughly
- Add 400g cooked white rice and mix
- Add Peas and mix
- Add Ketchup
- Mix
- Place in bowl and set aside
- Crack eggs and mix with pinch of salt and pepper
- Heat up pan and put oil and butter
- Pour half of eggs in pan
- Turn heat off
- Add half of Rice mixture to one side of Eggs
- Slowly turn onto plate
- Use paper towel to adjust shape if need
- Garnish with Ketchup
