Brown Rice With Omelet Recipes

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OMURICE (JAPANESE RICE OMELET)



Omurice (Japanese Rice Omelet) image

Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.

Provided by Hannah Kirshner

Categories     dinner, for two, lunch, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
1/2 medium onion, cut in 1/2-inch dice (about 3/4 cup)
1 medium carrot, peeled, cut in 1/4-inch dice (about 3/4 cup)
2 to 3 slices deli ham, cut into 1/2-inch pieces
2 cups cooked medium-grain rice, preferably day-old or cooked a little dry
2 tablespoons ketchup, plus more for serving
1 teaspoon soy sauce
1/4 cup frozen peas
1 tablespoon chicken stock or dashi (optional)
Salt and pepper
Canola or safflower oil, or other neutral oil
1 teaspoon canola or safflower oil, or other neutral oil
4 eggs
1 teaspoon dashi or water
Salt and pepper

Steps:

  • Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
  • Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
  • To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
  • Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
  • Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
  • Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram

OMURAISU (JAPANESE RICE OMELET)



Omuraisu (Japanese Rice Omelet) image

Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.

Provided by S. Leigh

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

1 cup cooked white or brown rice
2 thin slices cooked ham, cubed
2 tablespoons ketchup
1 slice processed cheese food (such as Velveeta ®)
2 eggs
salt and pepper to taste
1 tablespoon ketchup
¼ teaspoon chopped fresh parsley

Steps:

  • Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
  • In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
  • Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 59.3 g, Cholesterol 403.2 mg, Fat 20.2 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1299.9 mg, Sugar 12.4 g

JORA'S RICE OMELET



Jora's Rice Omelet image

I made my very own recipe. It's like fried rice with an omelet. Top with ketchup if you like.

Provided by Jora

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 1

Number Of Ingredients 11

1 tablespoon butter, divided
½ cup diced cucumber
½ cup diced carrots
1 tomato, diced
1 tablespoon chopped garlic
1 cup cooked rice
2 slices cooked ham, diced
2 eggs
1 pinch salt and ground black pepper
cooking spray
½ teaspoon dried parsley

Steps:

  • Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
  • Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
  • Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 59.7 g, Cholesterol 434.5 mg, Fat 27.3 g, Fiber 4 g, Protein 28 g, SaturatedFat 12.2 g, Sodium 1157.6 mg, Sugar 5.6 g

OMURICE: JAPANESE FRIED RICE OMELET



Omurice: Japanese Fried Rice Omelet image

Omurice is an omelet wrapped around fried rice and topped with ketchup. It's a perfect example of Western influence on Japanese cuisine.

Provided by Setsuko Yoshizuka

Categories     Entree     Lunch     Breakfast

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil, for frying
1/2 pound 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
Freshly ground black pepper, to taste
1/4 cup ketchup, plus more for serving
8 eggs, divided

Steps:

  • Gather the ingredients.
  • 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 teaspoon of vegetable oil in a large skillet.
  • Beat two eggs in a small bowl.
  • 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 the 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 omurice.
  • Put some ketchup on top of the omurice just before serving.

Nutrition Facts : Calories 567 kcal, Carbohydrate 68 g, Cholesterol 420 mg, Fiber 1 g, Protein 36 g, SaturatedFat 4 g, Sodium 467 mg, Sugar 5 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g

WILD RICE MUSHROOM OMELET



Wild Rice Mushroom Omelet image

Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. -Bonnie Bourdeau Akeley, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 7 omelets.

Number Of Ingredients 18

1/2 pound bulk pork sausage
1 medium onion, chopped
1 celery rib, finely chopped
2 tablespoons butter
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 cups cooked wild rice
1 teaspoon dried parsley flakes
14 eggs
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
CHEESE SAUCE:
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1 cup milk
1/4 cup cubed process cheese (Velveeta)
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley., In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets., For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired.

Nutrition Facts : Calories 365 calories, Fat 25g fat (11g saturated fat), Cholesterol 462mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

BROWN RICE STIR-FRY WITH CORIANDER OMELETTE



Brown rice stir-fry with coriander omelette image

This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14

200g brown basmati rice
1 tbsp rapeseed oil
thumb-size piece ginger , grated
3 garlic cloves , finely chopped
1 bunch spring onions , finely sliced lengthways
150g pack shiitake mushroom , sliced
2 carrots , finely sliced into sticks
1 red pepper , finely sliced
3 eggs , beaten with a splash of skimmed milk
small handful chopped coriander , plus extra to serve
2 tsp soy sauce
1 tsp toasted sesame oil
2 tbsp chilli jam
1 tbsp sesame seeds , toasted

Steps:

  • Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
  • Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
  • Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.

Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium

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