Korean Ohm Rice Recipes
OMURICE (JAPANESE RICE OMELET)
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
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
OMURICE: JAPANESE FRIED RICE OMELET
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
OHM RICE
My parents inherited this recipe when we adopted my Korean sister. As odd as it sounds, it's surprisingly good. I prefer it without the egg or sauces and just drizzle it with butter and my dad eats it with egg and tabasco sauce. It's a matter of personal taste.
Provided by PuglyDuckling
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions.
- Cook beef, potato, carrot and onion until done.
- Season with salt and pepper as desired.
- Add rice and combine.
- Optional: Fry egg, like omelette, to serve over rice.
- Serve with ketchup, soy or tabasco sauce as desired.
Nutrition Facts : Calories 256.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 51.4, Carbohydrate 30.1, Fiber 1.9, Sugar 1.1, Protein 13.4
KOREAN OHM RICE
Make and share this Korean Ohm Rice recipe from Food.com.
Provided by Dienia B.
Categories Korean
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take rice and water and cook covered 15 minutes on low.
- In another pan, stir fry in order given; cook separately.
- Add vegetables and meat to rice.
- Season with soy sauce and salt.
- Mix.
Nutrition Facts : Calories 750.5, Fat 15.8, SaturatedFat 3.3, Cholesterol 64.6, Sodium 454, Carbohydrate 113, Fiber 9.2, Sugar 8.7, Protein 37.9
HOME RICE
A surprising mix of flavors, this dish can be served as a breakfast or brunch. Originally received from my Japanese mother, I simplified both the recipe and the name. I believe the original name was 'Om Rice' but my family just calls it 'Home Rice'!
Provided by KCBLUEGAL
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the rice and water in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 to 20 minutes, until tender.
- Melt one tablespoon of butter in a large skillet over medium heat. Add carrots and onion. Cook, stirring frequently until onions are tender and lightly browned, about 5 minutes. Add the cooked rice, and stir to blend well. Mix in the remaining butter. Reduce heat to medium-low, and stir in ketchup. Simmer for about 5 minutes to blend flavors, then remove from heat.
- In a small bowl, whisk together the eggs and milk. Heat a nonstick skillet over medium heat. Pour half of the egg mixture into the skillet. Cook until firm, turning over once halfway through. Remove from the skillet and cut in half. Repeat with the remaining eggs.
- For each serving, place a scoop of rice onto a plate, and form into a flattened log shape. Top with one of the egg halves. Ketchup, salt and pepper may be added on top of the eggs at the table.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 58.5 g, Cholesterol 217.1 mg, Fat 17.3 g, Fiber 1.6 g, Protein 11.8 g, SaturatedFat 9.1 g, Sodium 837.1 mg, Sugar 16.2 g
OMURICE ( KOREAN )
This recipe is for 4 people. It can be doubled very easy. Be sure to cook enough rice.
Provided by Eddie Jordan
Categories Rice Sides
Time 5m
Number Of Ingredients 8
Steps:
- 1. Stir fry all above in 2 tablespoons oil until crisp. Halfway add pepper, and Accent ( about 1/8 teaspoon).
- 2. Add the cooked rice to above mixture.
- 3. Fry all together and add 1 teaspoon sesame seed
- 4. Serve with sunny side egg on top. Makes a great breakfast or brunch! Serves 4.
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OMURICE (OMELETTE RICE) - KOREAN BAPSANG
From koreanbapsang.com
4.5/5 (32)Estimated Reading Time 4 minsServings 2
- Heat a large skillet over medium high heat with 2 tablespoons of oil. Add the onion, scallion, carrot, and beef, and stir fry until the onion turns soft and the meat is cooked through. Stir in 1 tablespoon of soy sauce and salt and pepper to taste.
- Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add 1-1/2 tablespoon ketchup and salt and pepper to taste, and continue to stir until the ketchup is evenly incorporated into the fried rice. Transfer to a plate if using the same pan (non-stick) for the eggs.
- Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a lightly oiled small non-stick pan over medium low heat. Add the egg mixture to the pan and swirl it around to cover the pan.
OM RICE RECIPE | MYRECIPES
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5/5 (2)Calories 351 per servingServings 5
- To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color. Remove pork from pan. Cover and keep warm.
- To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
- Heat vegetable oil in pan over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add carrot; stir-fry 1 minute. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes. Add rice; stir-fry 2 minutes or until thoroughly heated. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm.
- To prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. Pour about 1/4 cup egg mixture into pan; quickly tilt pan in all directions so the egg mixture covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds on the other side. Place crepe on a towel. Repeat procedure until all of the egg mixture is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
KIMCHI FRIED RICE - RECIPETIN EATS
From recipetineats.com
5/5 (9)Category Rice, Side DishCuisine Asian, KoreanCalories 243 per serving
- Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn't make the rice soggy.
- Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you're short).
- Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.
- Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it's lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.
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