Omurice Recipe: An Egg-citing Meal!

Hi, busy bees! If you’re like me who crave Japanese food from time to time, I’m sure you can relate to how I learned how to make different Japanese dishes at home. I mainly watch food vlogs to gather inspiration. One time as I was browsing through food vlogs, I stumbled upon a recipe video where the Chef not only shared his famous Omurice Recipe but also entertained his customers with lively performances. 🤩 I knew I had to make it too, and add my own take on it too!

As I chopped the colorful vegetables and sizzled the rice in the pan, I called my husband and daughter to watch while I cook. They were wondering what dish I was preparing for them. 🤔

When it was time to make the omelette, we gathered around the stove like a team of eager chefs. With a flick of the wrist, I flipped the fluffy eggs and expertly folded them around the savory rice. It felt like a mini cooking show in our own kitchen and I was the star! 💃

As I served the Omurice on each plate, I can already feel the excitement in the room. I was dying to slice the omelette open. With the first bite, we were transported to the busy streets of Japan, savoring the rich flavors and the comforting combination of eggs and rice.

We can’t wait to recreate this omurice (sometimes, it’s spelled / written as Omu Rice) again and share its deliciousness with our loved ones. Happy cooking and happy eating, busy bees! 🐝

Ingredients:

• 2 cups cooked rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/2 cup frozen peas
• 2 tablespoons ketchup
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley or green onions (optional, for garnish)

Instructions:

1. Heat a drizzle of vegetable oil in a pan over medium heat. Add the diced chicken and cook until it turns golden brown and fully cooked. Remove from the pan and set aside.
2. In the same pan, add a little more oil if needed, and sauté the chopped onion and carrot until they become tender and slightly caramelized.
3. Add the cooked chicken back to the pan, along with a handful of peas. Stir everything together and season with a pinch of salt and pepper.
4. Now, it’s time to add a touch of flavor. Pour in a generous amount of ketchup, adding it to your desired taste. Stir well, coating the chicken and vegetables with the rich, tangy sauce.
5. Add the cooked rice to the pan, gently mixing it with the chicken and vegetables until everything is evenly combined. Adjust the seasoning if needed.
6. In a separate bowl, crack the eggs and whisk them until well beaten. Season with a pinch of salt and pepper.
7. Heat a clean pan over medium heat and add a small amount of oil. Pour the beaten eggs into the pan and tilt it to spread the egg mixture evenly.
8. Once the edges start to set, carefully fold the omelette in half, creating a pocket that encases the rice mixture. Cook for a little longer until the omelette is fully cooked but still soft and slightly runny inside.
9. Place a generous scoop of the flavorful rice mixture on a plate. Gently transfer the omelette on top of the rice, making sure to maintain its shape.
10. To finish, you can decorate the Omelette with a drizzle of ketchup, drawing lines or patterns on top for a playful touch.

Sauce:

• 2 tablespoons Worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon soy sauce
• 1 teaspoon sugar

Instructions:

1. In a small bowl, whisk together the Worcestershire sauce, ketchup, soy sauce, and sugar until well combined. Set aside.
2. Once the Omu Rice is plated, drizzle the sauce over the rice and omelette, allowing it to seep into the filling.
3. Optionally, you can garnish with a sprinkle of chopped green onions or parsley for added freshness.