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Omurice
(オムライス)

This is one of those dishes my family would cycle through and eat once every couple weeks growing up.

A blend of Western and Japanese culinary traditions, Omurice is a beloved dish that holds a special place in my heart. The name “Omurice” is derived from the English words “omelet” and “rice,” reflecting its fusion origins. It combines a Western-style omelet with Japanese fried rice. It typically features a fluffy omelet draped over or wrapped around a bed of ketchup-flavored fried rice, often garnished with a drizzle of ketchup on top.

The origins of Omurice can be traced back to the early 20th century during the Taisho era in Japan. It is believed to have been invented by chefs in Western-style restaurants (yōshoku-ya) in Japan, who sought to create dishes that catered to both Japanese and Western tastes. The precise origins are debated, but many credit the dish to the famous Tokyo restaurant, Rengatei, established in 1895.

Recommended Rice Cookers

To make this dish, I recommend using day-old rice for the fried rice. Day-old rice is often preferred because it has several qualities that contribute to better texture and flavor. Freshly cooked rice is moist and soft, making it prone to becoming mushy when stir-fried. Day-old rice has had time to dry out, reducing its moisture content. This helps the rice grains remain separate and firm when stir-fried, resulting in a better texture. Day-old rice is less sticky and easier to handle than freshly cooked rice. It’s simpler to break up any clumps and stir-fry the rice evenly, ensuring that each grain gets a good sear and is coated with the seasonings and oils used.

I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!

Key Features to Look For:

  • Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
  • Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
  • Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
  • Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
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Omurice (オムライス)


  • Author: kyriethefoodie
  • Total Time: 35 minutes

Description

Omurice is a comforting Japanese dish that combines a fluffy omelet with ketchup-flavored fried rice, often garnished with a drizzle of ketchup on top.


Ingredients

Units Scale
  • 2 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 23 boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon sesame oil
  • 1 cup peas & carrots
  • 1 cup day-old rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
  • 6 eggs (I recommend doing 3 eggs per serving)
  • Salt and pepper to taste

For sauce:

  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • 3/4 cup milk (can substitute for water)

Instructions

  1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the garlic and ginger. Stir-fry for 1-2 minutes until fragrant.
  2. Add the chicken to the pan. Stir-fry for 5-6 minutes, or until cooked all the way through.
  3. Add your peas and carrots, and allow to cook for 1 minute. Then add your rice, followed by the soy sauce, Worcestershire sauce, sesame oil, and salt and pepper to taste.
  4. Break up any clumps in the day-old rice. Stir-fry for 4-5 minutes, ensuring the rice is heated through and starting to get slightly crispy.
  5. While the rice is cooking, make your sauce. Over medium-high heat, combine all of your sauce ingredients and mix until the sauce begins to thicken a little. This should take about 10-12 minutes.
  6. In a medium-sized bowl, whisk your eggs vigorously for 1 minute until they are well-mixed and slightly frothy. Place a non-stick pan over medium heat and add a small amount of oil, just enough to lightly coat the bottom of the pan.
  7. Pour half of the whisked eggs into the pan. Immediately, using one hand, hold a pair of chopsticks and draw small circles in the eggs. This helps create soft curds and makes the omelet fluffier. With your other hand, gently wiggle the pan back and forth to ensure even cooking and prevent sticking. Do this for just the first 15 seconds then let the eggs sit and cook about 90% of the way through.
  8. Add your fried rice in the center, and shape it into a football shape. Fold in the sides of the egg and place a plate on top to flip it upside down. Serve with the sauce drizzled on top or on the side.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 2