Alright, I’m just gonna come out and own it. My whole interest in omurice started when I played Tales of Graces. Rice Omelette being Hubert’s favorite food and me wondering what the heck a rice omelette was. So naturally, I combed the internet and found Omurice splashed all over the place.
And immediately went… uh what?
Because the tomato sauce featured on the omelette is ketchup based. Nothing against people who like ketchup on their eggs, but I am not such a person. However. In light of trying to be open minded, I scoured for a recipe, made a batch and uh…
IT IS SO SO GOOD!
I’m still working on perfecting the football shape, but I think I’ve got the recipe down now. The best part is, you can absolutely use leftover rice (or fried rice) to make it. If you’ve got stray ketchup and soy sauce packets floating around your kitchen? Even better. I’m not proposing you raid your local fast food joint for their condiment packets, but I am saying that I’ve been given so many in the past that I’m getting overrun.
The last time I made my own omurice, I happened to have about 4 ounces of ground chicken left from making meatballs, and a couple of stray mushrooms that hadn’t quite fit in the pan when making mushroom gravy. Also half a container of rice left from takeout night. Ergo, my version of omurice using leftovers.
Behold, Momma’s Omurice, perfect for eating with a crisp salad and a bowl of miso soup. Understand, like many frugal meals, there’s not a super set recipe, or if there is, I’ve yet to discern it. Rather it’s a convenient use it up sort of meal, so feel free to get creative with your own version.
Eat well, Momma
Omurice
Course: MainCuisine: JapaneseDifficulty: Easy2
servings5
minutes10
minutesIngredients
- Fried Rice
2 cups cooked rice (see notes)
1/2 cup peas
1/2 cup diced carrots
1/2 cup diced onion
4 sliced mushrooms (see notes)
4 oz ground chicken (see notes)
2 T vegetable oil
- Sauce
2 T soy sauce
2 T ketchup
1 T tomato paste
2 T warm water
- Omelette
4 large eggs
2 T milk
1 T butter
Directions
- Make the tomato sauce by mixing the soy sauce, ketchup, tomato paste and warm water together.
- Heat 1T oil in large skillet or wok. Cook chicken until no longer pink over medium heat.
- Add remaining tablespoon of oil to skillet/wok. Heat oil then add onions, mushrooms and carrots. Cook 2-4 minutes until onions begin to become translucent.
- Add peas and cooked rice to skillet. (Or the rice/peas/carrots if using tip in notes.) Break up any clumps in the rice.
- Add mixed tomato sauce to the rice, reserving a tablespoon or so for a top garnish.
- Salt and pepper to taste, then continue to cook an additional 2-4 minutes until rice is fully warmed and mixture is well combined. Set rice to the side while preparing omelette.
- In a separate bowl, whisk eggs and milk together, until well combined.
- Melt butter in a non-stick skillet over medium-low heat. Make sure bottom is fully coated.
- Gently cook the eggs, pushing the edges towards the middle, and allowing the uncooked egg to run to the edges. This creates a fluffy omelette
- When the eggs are mostly set, but still look a little moist in the middle, add the rice to the center of the eggs in a line. The eggs will continue to finish cooking with the residual heat.
- Fold the edges of the eggs over the rice to envelop it, then slide the omelette onto a plate, seam side down.
- Garnish with reserved tomato sauce and enjoy!
Notes
- You will want your rice to be cold. Leftover rice is best for this. If the rice is warm when you try to fry it, it will just turn to mush.
- A quick and easy shortcut to the fried rice is to cook the rice with a cup of frozen peas and carrots blend. (Like the day before). Shove the rice in the fridge until you ‘re ready to make the fried rice.
- The mushrooms are of course optional, but I had them at the time and I find them tasty. Omit if you dislike them or don’t have any on hand.
- I used ground chicken because it’s what I had at hand that needed to be used up. Feel free to substitute any protein you like, cooked or uncooked.
