Omurice – オムライス
Make this simple Japanese omelette stuffed with ketchup fried rice in just 20 minutes, from start to finish.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 tablespoons ketchup + more for topping
- 2 tablespoons chicken broth or water
- 1 teaspoon soy sauce
- 1 tablespoon vegetable oil
- 6 button mushrooms, chopped
- 1/4 cup onions, finely chopped
- 1 small carrot, diced
- 1/4 cup frozen peas, thawed
- 2 cups cold leftover cooked Japanese rice
- Salt and pepper, to taste
- 4 large eggs
- 2 tablespoons water
- Pinch of salt
- 1 tablespoon vegetable oil
Instructions
- 1
Whisk the ketchup, chicken broth, and soy sauce in a bowl, and set aside.
- 2
In a deep skillet over medium heat, add the oil and the mushrooms. Cook for about 5 minutes, or until the mushrooms start to caramelize.
- 3
Add the onions, carrots, and peas, and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
- 4
Add the rice and break it up using a spatula, plastic or wooden rice paddle or spoon. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat off and season with a little salt and pepper.
- 5
In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
- 6
In a medium or large skillet over medium heat, add the oil and swirl to evenly coat the surface. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked – just barely runny – turn the heat off.