Japanese Omurice by Food Makes Me Happy

How to Make Japanese Omelette Rice

The biggest difference between regular fried rice and Japanese omurice (omelette rice – オムライス) is how the eggs are used. Common fried rice comes with scrambled eggs mixed together with other ingredients such as rice, scallion, corn, carrot, and more. As for the Japanese omurice, or omelet rice, comes with semi-cooked scrambled eggs on top of the rice and other ingredients. In addition, a more “luscious” omurice even comes with beef stew or béchamel sauce drizzle on top of the eggs.

Japanese Omurice by Food Makes Me Happy

Let’s not go too far with all the extra fancy sauce drizzle all over the omurice. Just a simple Japanese omurice with perfectly semi-cooked eggs with a hint of butter should do the trick.

Japanese Omurice Step by Step from Food Makes Me Happy

Japanese Omurice (Omelette Rice)

Ingredients

    For the fried rice
  • 2 1/2 cups of steamed white rice
  • 6 thick slices of bacon
  • 1 can/15.25 oz of sweet corn
  • 1 small can/8.5 oz of sweet peas
  • 1 medium carrot
  • 1/2 onion
  • 2 Tbsp of olive oil
  • 1 Tbsp of soy sauce
  • 1/2 tsp of salt
  • 1/4 tsp of freshly ground black pepper
  • ketchup, to taste
  • Sriracha sauce, to taste
  • dried seaweed flakes, optional
  • For the semi-cooked eggs (for each portion of fried rice) –
  • 1 1/2 Tbsp of unsalted butter
  • 3 Tbsp of olive oil
  • 3 large eggs
  • distilled water

Directions

  • Peel and chop the onion into cubes. Peel and chop the carrot into smaller cubes so it can cook faster along with other ingredients. Cut the bacon into small bite size pieces. Drain the liquid from the canned corn and sweet peas.
  • Drizzle 2 tablespoons of olive oil into a big pan and turn to medium high heat. Add in onion and bacon along with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook till the bacon fat renders and the onion turns translucent.
  • Add in the carrot, sweet peas, corn, 1/4 teaspoon of salt, and 1 tablespoon of soy sauce. Give it a quick stir and cook for about 1 minute.
  • Add the steamed rice into the pan, stir fry till fully blended with the ingredients and no lumps present. Taste and see if more salt is needed. Once ready, scoop the fried rice onto the plate.
  • Take a smaller pan for the eggs. It’ll be easier to cook the eggs for one portion of fried rice at a time. Break 3 eggs into a bowl then add a tiny pinch of salt and 2 teaspoons of previously boiled water. Beat well till small bubbles start forming on the surface. Drizzle 3 tablespoons of olive oil along with 1 1/2 tablespoons of butter to the pan and turn to medium high heat.
  • Wait till the oil gets hotter, about 30 seconds. Pour in the egg mixture and keep slowly stirring the eggs in circular motion to prevent the edges from browning. Cook till about 60% doneness and make sure not to overcook any sides. Try to form the eggs into omelet shape by gently folding the outer mixture inwards, tapping the pan helps moving the mixture around. However, it takes at least a few practices to perfect the skill. In that case, simply pour the semi-cooked eggs over the fried rice works as well. Repeat the steps when making the eggs for the next portion.
  • Drizzle some ketchup and Sriracha sauce over the semi-cooked eggs and sprinkle some dried seaweed flakes before serving.
 How to Make Japanese Omelette Rice Recipes

You can also find Cindy’s recipes written in Chinese on her Taiwanese food blog: Food Makes Me Happy.

COMMENTS

You might also like