Omelet For Leftovers Omurice Recipes

EASY OMURICE RECIPE (JAPANESE OMELET RICE)

Easy Omurice Recipe (Japanese Omelet Rice) image

If you're looking for a new way to eat your eggs, try this Easy Omurice Recipe. Inspired by the Japanese Omurice, I make my own version of this Japanese Omelet Rice simple, easy, and tasty, with quick-cooking rice, shredded chicken, eggs, and plenty of veggies flavored with sesame oil, soy sauce, and ketchup!

Provided by Tiffany

Time 20m

Number Of Ingredients 11

Ingredients

2 cups prepared white rice (minute rice works fine)
½ cup diced or shredded chicken
2 tablespoons toasted sesame oil (divided)
¼ white or yellow onion (diced)
¼ cup soy sauce
1 tablespoon ketchup
½ cup frozen vegetable mix (peas/carrots/corn) (defrosted)
4 large eggs
salt and pepper (to taste)
¼ cup shredded cheese (choose your favorite - I used cheddar and monterey jack)
1 tablespoon olive oil

Steps:

Whisk together eggs and olive oil and set aside.
In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.
Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.
Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.
Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.
Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).
Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.
Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.

Nutrition Facts : Calories 636 kcal, Carbohydrate 53 g, Protein 25 g, Fat 36 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 349 mg, Sodium 1939 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

Ingredients

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