Japanese Fried Rice Omelet (Omurice)
Japanese Fried Rice Omelet (Omurice)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 tablespoon butter
- 2 ounces chicken, shrimp, mushroom, or tofu, in bite-size pieces
- 1/4 cup minced onion or scallion
- 1 cup cold cooked rice (any kind is fine, including brown)
- Salt and pepper to taste
- 2 tablespoons ketchup, plus more for serving
- 2 tablespoons thawed frozen peas
- 1 or 2 eggs
- 1/2 tablespoon butter or oil
Instructions
- 1
Melt the butter in a large skillet over medium heat. Add the onion, and chicken or mushrooms or other sturdy proteins if using. Saute until the onion is cooked and the protein nearly so, about 5 minutes. If using shrimp or another delicate or pre-cooked protein, add when the onion is mostly done so it can just warm through.
- 2
Stir in the rice, crumbling clumps as necessary and tossing to combine the ingredients and heat through, about 2 minutes. Season with salt and pepper if you like.
- 3
Push the rice to the side of the skillet. Dump the ketchup into the cleared space and stir it around for a minute or so to caramelize. Mix the rice and ketchup until combined, then stir in the peas and set the pan aside over low heat.
- 4
Set an 8-inch nonstick skillet over medium heat and add the oil or butter. While it heats, scramble the egg lightly with a pinch of salt. When the skillet is hot, spread the oil evenly and then add the egg, tilting the pan to let it spread from side to side. If you've added extra egg, lift the edges as they cook and tilt the pan to let egg get under and contact the hot pan.
- 5
When the egg is cooked (the top should still be moist and will cook a bit more when the hot rice hits it), slide it onto a serving plate. Cover half the egg with all the rice, then fold egg over to form a classic omelet shape. Top with as much more ketchup as you like. Devour.