|Nutritional Guidelines (per serving)|
Omurice is a Japanese word for "omelet and rice" and is an omelet wrapped around fried rice and topped with ketchup--a perfect example of Western influence on Japanese cuisine. In Japan you will find omurice cooked at home and served at Western-style diners. This dish is most commonly made with chicken, which is stir-fried with rice and ketchup. But there are many variations including using other meats and vegetables, as well as replacing the ketchup with beef broth or demi-glace, a rich veal stock. The egg can be wrapped around the rice--similar to a burrito--or draped over a mound of rice spooned onto a plate. Either way, topping with a dollop of ketchup is customary.
This recipe calls for mushrooms and green pepper, but feel free to swap them out for your favorite vegetables, such as spinach, asparagus, broccoli or chopped green beans.
- 1 tbsp. vegetable oil for frying
- 1/2 lb. boneless chicken breast (cut into small pieces)
- 1/2 onion (chopped)
- 4 white mushrooms (sliced)
- 1 green pepper (cored and finely chopped)
- 4 cups Japanese rice (steamed)
- Salt to taste
- Pepper to taste
- 1/4 cup ketchup, plus more for serving
- 8 eggs (divided)
Heat vegetable oil in a large skillet and saute chicken until golden. Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
Add steamed rice to the pan and stir-fry together. Sprinkle in some salt and pepper to taste. Turn off the heat and add ketchup and mix well. Set the seasoned rice aside.
Heat about 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice.
Cover the frying pan with a plate and carefully flip over to place the omurice on the plate. Repeat this cooking and flipping process to make four omelet rice. Put some ketchup on top of omurice just before serving.