If you’ve heard of the tornado omelette, high chances are you’ll know what omurice is. While many see omurice as a daunting recipe to recreate, there are, of course, easier ways to go about it. So, in this omurice recipe, we’ll walk you through the basic and beginner-friendly method to prepare a simple but flavourful omurice.
Meal: Lunch, Dinner Cuisine: Japanese
Preparation time: Cooking time: Total time: Yield: 2 servings
Ingredients
5 tbsp of vegetable oil
350g of white sushi rice, cooked
½ medium onion, minced
1 carrot, diced
80g boneless and skinless chicken thigh, diced
60ml of ketchup
15ml of water
1 scallion, thinly sliced
½ tsp of salt
¼ tsp of pepper
4 large eggs, beaten
Equipment
1 non-stick skillet
Paper towels
1 spatula
Directions
In a non-stick skillet over high heat, add 1 tablespoon of oil and heat until lightly smoking.
Add half of the rice and stir-fry until it is toasted and lightly browned. Remove from heat and set aside. Repeat with another tablespoon of oil and the remaining rice.
Add another 2 tablespoons of oil.
Add the onion and carrot, stir-frying until tender.
Add the chicken and cook until lightly browned.
Transfer the rice back in to mix with the vegetables.
Pour in the ketchup and water and cook until it reduces. Stir to mix and ensure the rice is completely coated in the sauce.
Add the scallion and season with salt and pepper.
Remove from heat and set aside.
With paper towels, wipe the skillet clean.
Over medium-high heat, add the remaining oil.
Add the beaten eggs into the pan, and stir rapidly with a spatula while simultaneously shaking the pan.
Once the eggs are softly scrambled, gently spread them to an even layer on the skillet. Cook until the top surface looks loose and creamy.
Slide the eggs off the skillet and onto the rice and serve immediately.
Storing Leftovers
If you’ve got any extras left over from this omurice recipe, you can set it aside for another day’s meal. Store the fried rice in the fridge in an airtight container for up to 4 days. For the egg, it’s recommended only to cook it when you have this meal to preserve its freshness.
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