“Omurice” is a Japanese omelette rice dish. “Omu” is short for “omuretsu” (The Japa pronunciation of “omelette”) and “rice” – the sweet, pan-fried rice cooked with ketchup and chicken. It’s a much fancier way of serving scrambled eggs drizzled with ketchup (holy yum… I love that stuff!) And the Omurice only takes about 20 minutes to cook! I’ve also served it with tonkatsu sauce and Japanese curry… to DIE FOR!
Believe it or not, I never had omurice in my seven years that I lived in Japan. The first time I’ve ever heard of this dish was sometime in the 90s when I rented the Japanese movie “Tampopo” from Blockbuster Video on Lemont Road in Darien, IL (one of those useless information I should delete to make room for more important stuff… like my own phone number). This is the only scene that remains in my head from the movie and I am totally grateful that someone posted it on YouTube for me to enjoy over and over again…
Wasn’t that wild? And it’s really IS that quick and simple to make!
2:25 is when the magic happens. Sit tight, because it’s… beautiful.
Back to reality… tho I have yet to reach the “Japanese Iron-Chef” caliber, I figured out a way to make this soft-cooked omurice without having to master a rolled French omelet. I simply cooked the eggs so they’re set on the bottom and still runny on top… and let that baby slide over my fried rice! #yougogirl
Omurice - Japanese Omelette Rice
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- 1/2 small onion diced
- 1 small clove garlic minced
- 3 ounces diced skinless boneless chicken thigh
- 1.5 cups cooked rice
- 3 tablespoons ketchup
- In a medium-sized bowl, beat eggs, salt, and heavy cream until well combined.
- Add oil to a large, nonstick pan, and add onions and garlic. Cook over medium heat until onions are soft and semi-translucent.
- Turn heat up to high, add chicken and continue cooking until the chicken has warmed.
- Add rice to pan and use a spatula to break up any clumps. Add ketchup and stir-fry until everything is combined. Season the rice with salt and pepper to taste.
- Use a small bowl to mold the rice and arrange on plate. Put pan back on the heat and pour egg mixture into pan.
- Gently stir up the egg curds with a spatula. Cover the pan with a lid and turn down the heat to medium low.
- The eggs are finished when they're no longer runny, but the top surface still appears wet.
- Slide the egg from the pan onto the rice. Drizzle ketchup, or any other sauces of your choice!
|Mmmm… Try this recipe?
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Carmen is a mom, life strategist, religion teacher, best selling author, advice columnist, foodie wannabe, and advocate for victims of narcissistic abuse. She is currently living la vida loca in Vegas with her not-so-little human… prepping him for med school while pseudo-adulting, Tahitian dancing, and exploring the delicious world of bubble tea *woo!*