This is a dish that is as simple as it's name suggests but popular the length and breadth of Japan. Omurice is the perfect dish in many ways. Put it in front of any child (young or old) and it will disappear in double quick time before your very eyes. Not only is Omurice popular but it is also - along with Chahan - one of the best ways I know to use up leftover rice that's been hanging around in the fridge for a few days. Just as handy, Omurice requires no special ingredients - just eggs, rice, onion and ketchup - I used a bell pepper and some green peas and bacon in this recipe but you could just as well add alternatives that you want to use up before their sell-by dates. I can turn around an Omurice supper or lunch for two in 15 minutes so this is quick as well.
There isn't much technique involved in Omurice but I do have a couple of tips. First, when you are ready to fry your omelette, get about 2 tsps of veg oil hot in your pan - but not too hot. An omurice omelette should be a nice yellow colour, not overdone and browned. Second, when I make an Omurice omelette, I stir the omelette once the skin has begun to form - this way, the omelette get a little broken up and more raw egg flows into the gaps. That way, there is less raw egg left when you come to add the filling (watch the Youtube tutorial and you'll see how to do this.) My last tip is simple - don't be tempted to add too much filling - otherwise you risk tearing the omelette when you fold it over.
If you'd like to make your own Omurice, you can find the written recipe below. For the Youtube tutorial click Omurice or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
Omurice.
ingredients:
(makes 2 servings)
1/2 onion, finely chopped
1/4 bell pepper, finely chopped
1 rasher bacon, chopped
30g frozen peas
4 tbsps tomato ketchup
180g cooked white rice
4 eggs
a little salt & pepper
2.5 tbps veg oil for frying
how to:
for the filling:
heat 1 tbsp oil in a pan and fry the bacon until coloured
add the onion, bell pepper, peas and salt & pepper and fry for 2 min
next, add the rice and ketchup and stir well for a further 2 mins, then set aside in the pan
for the individual omelettes:
heat 2 tsp of oil in a 20cm frying pan
whisk 2 eggs and add to the frying pan, tip the pan to ensure the omelette covers the whole surface
when the omelette begins to form a skin, stir with a chopstick to break the skin and let more raw egg fill the breaks
when the omelette is almost cooked, tip in 1/2 the fried rice filling slightly to one side. next, wrap the fried rice with the omelette using a slice
still using the slice, slide the omelette out of the pan and flip onto a plate
repeat for your second serving
your omurice is ready. serve with a side salad and decorate with tomato ketchup
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