Japanese Egg Roll Fried Rice (Omelet Rice) recipe
Omelet Rice (or Omurice in Japanese), made by wrapping egg around ketchup rice or butter rice, is a very popular Western dish enjoyed by both adult and especially kids. While you can find it in many restaurants, you can easily make it at home, too!
Waku WakuPublished on 12 Mar, 12:00
INGREDIENTS (FOR 2 PEOPLE)
- 4 Eggs
- Cooked rice: 2 bowls (about 300gr)
- Chicken thigh: 1/3 slice (about 80gr) - can be replaced with sausage or bacon
- Quarter an onion
- Milk: 4 tablespoons (2 tbsp per serving)
- Butter: 1 tablespoon
- Tomato ketchup: 4 tablespoons
- Cooking oil: 4 teaspoons
- Salt & Pepper
*You can also add corn or mushroom to make ketchup rice as you please.
FIRST, MAKE KETCHUP RICE!
1) Cut chicken thigh and onion into 1.5cm dice
2) Heat a large pan over medium-low then add 1 tbsp of butter. Wait for the butter to melt (be careful not to burn it) and add both chicken thigh and onion into the pan. Cook, stirring until onion is translucent and chicken's color turns white. Add 2 bowls of rice and also salt, pepper as you please.
3) Use a spatula to break rice up for even heat. Then add 4 tbsp of tomato ketchup. Stir the ketchup to caramelize. Remove from heat and leave it rest.
EGG ROLL IN THE MAKING
From now, all ingredients listed are used to make 1 serving.
1) Break 2 eggs into a bowl, add 2 tbsp of milk with a bit of salt then mix until the mixture is uniform in color. This is important because if egg white is not well mixed, it will be difficult to spread the mixture to cover the whole pan.
2) Add 2 teaspoons of cooking oil into the pan, turn to medium heat, and wait about 1 minute. Add the egg mixture into the pan and cook until the bottom layer is set. Gently stir the egg while shaking the pan to make resettle uncooked eggs.
3) When the egg is half-cooked, place half of the chicken rice in the center of the egg mixture, shape it like a rugby ball and turn the heat off. Tilt the pan slightly toward you, fold one side of the egg to cover the rice. Push and slide the omelet to the other side of the skillet. Gently press the tip of the omelet to seal inside components from leaking outside.
4) Tilt the pan slightly toward the plate and bring it close enough to the edge of the plate. When the omelet reaches the edge of the pan, use a spatula to support the omelet and slowly place it on the serving plate.
5) While the omelet is still hot, wrap it with a paper towel and push the protruding egg down (if any) while using both hands to shape it into a thick rugby ball. Make another one in the same way, and add ketchup to each when completed.
IT'S ALL DONE! NOW, SERVE HOT!
You can enjoy many variations such as changing the sauce to demiglace sauce or cream sauce or changing the ketchup price to butter rice or garlic rice.
Even though it takes some time to master the skill of wrapping rice in eggs, but it's a fun challenge and practice makes perfect, isn't it?
Have fun cooking!!!
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