15-Minute Omurice (Japanese Omelette Rice)
Omurice features savory ketchup fried rice wrapped in a soft and luscious egg omelette to give you a burst of flavor in every bite. This simple and delicious omelette rice is the ultimate comfort food for the weekdays and one that the whole family will love.
Omurice, or Japanese omelette rice, is an incredibly popular home-cooked dish originating in Japan and enjoyed all across the globe as one of the most iconic Japanese dishes.
It is a contemporary fusion dish that brings together Japanese and Western elements of fried rice and omelette, in they both harmonize beautifully in creating a dish that explodes with comfort.
A dish popular in Korean households where I grew up, rapidly became one of my go-to meals for any occasion, regardless of the time of day, and thanks to its ease of preparation and satisfying flavor, it swiftly entered my weekly cooking routine when I first started out.
- 3 tablespoons vegetable oil, divided
- White portions of a half a green onion
- 1/4 diced onion
- 1/4 cup (30 g) (30 g) chopped carrot
- 100 g of your choice of meat or vegetables or spam
- 2-3 (50 g) (50 g) sliced button mushrooms
- 1 cup of cooked, ideally day-old rice (see notes below)
- 1/9 cup soy sauce
- 1 cup of ketchup
- 3 huge eggs in an omelet
- 1 tablespoon milk, a touch of salt, ketchup, and optional parsley for garnish
- In a large pan, add the green onion and onion to the oil and cook over medium heat. Once fragrant, cook. Cook the carrot, spam, and mushroom for three to four minutes.
- Mix in the ketchup, soy sauce, and rice to make sure all the grains are evenly coated. To shape the rice, add to a small bowl and press down.
- In a bowl, combine the eggs, milk, and salt. Pour the egg mixture into a nonstick skillet and heat it up over medium heat. Remove the eggs from the heat and lightly scramble for a few seconds until they are approximately 80 percent cooked through.
- Place a large plate over the rice bowl, hold it in the middle, and carefully flip it over to plate the rice into a dome. To serve, spread the egg omelette over the rice and top it with ketchup and parsley. Enjoy!