I’m back from my 2-week holiday and I really enjoyed my offline time with my family and our vacation to Southern California. I even caught up with a lot of stuff that I procrastinated such as developing pictures and putting them into albums (yes I still print photos). After I started blogging, many of not-so-important things got less attention as I spend my “free” night time just for blogging. As my children’s activities have increased, it has became even more challenging for me to do everything I want in a 24-hour day. I’m really happy to be back and I will need a couple of days to catch up on everything as usual, but hopefully I’ll get back in to the swing of things soon.
Today’s recipe is Omurice, or Japanese Omelette Rice. I received a lot of requests from readers for this recipe and I was a bit surprised how popular this dish is. At most Japanese restaurants we have in the Bay Area, Omurice is not even on the menu, but I think this dish is pretty well-known and popular in Asian countries outside of Japan.
Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and lots of ketchup.
The softly-cooked omelette and sweet tomato-flavored rice complements each other very well, so I hope you will enjoy this quick and easy recipe!
- ½ medium onion
- 1 chicken thigh, rinsed and pat dry
- 1 Tbsp. olive oil
- ½ cup frozen mixed vegetables, defrosted
- Freshly ground black pepper
- 1½ cups cooked Japanese rice
- 1 Tbsp. ketchup and more for decoration
- 1 tsp. soy sauce
- 1 large egg
- 1 Tbsp. milk
- 1 Tbsp. olive oil
- 3 Tbsp. sharp cheddar cheese (or any kind)
- Chop the onion finely.
- Cut the chicken into ½" (1 cm) pieces.
- Heat the oil in a non-stick pan and sauté the onion until softened.
- Add the chicken and cook until no longer pink.
- Add the mixed vegetables and season with salt and pepper.
- Add the rice and break into small pieces.
- Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
- Whisk the egg and milk together in a small bowl.
- Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
- When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of teh pan. Lower the heat when the bottom of the egg has set (but still soft on top).
- Put the cheese and the fried rice on top of the omelette.
- Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.
- Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
- While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.
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