omu rice (japanese omelette rice)
Omu rice (or Omu-raisu) is essentially an omelette stuffed with fried rice and topped with ketchup. It’s a popular dish in Japanese diners serving local adaptations of western dishes ranging from spaghetti to hamburgers. I love that it’s presented in such a fun way (it’s no wonder that omu rice can be found on most kids menus in japanese family restaurants), and the ketchup works surprisingly well with the rice. Traditionally the fried rice contains chicken but just use what you have on hand – you’d struggle to make this dish anything but good!
Omu Rice (Omelette Rice)
1 cup cooked cold rice
2 eggs, beaten
2-3 slices ham, chopped
4 white mushrooms, sliced
1/2 small carrot (about 2 tbsp), small dice
1/2 onion (about 2 tbsp), chopped
2 tbsp frozen peas
1 garlic clove, minced
3 tbsp vegetable oil
1 tsp soy sauce
1 tbsp tomato ketchup (plus more to serve)
Heat 2 tbsp of oil in a wok or large frying pan over a medium heat. Throw in the onion, carrots and garlic and sauté for 3-4 minutes until the vegetables are tender. Add in the ham, mushrooms and peas and stir-fry until slightly coloured and fragrant. Season with a little salt and pepper then add in the cold rice. Drizzle over the soy sauce and cook for a further couple of minutes, stirring well to combine. Add the ketchup and stir again making sure the rice is heated through. Keep warm.
In a separate medium frying pan heat the remaining oil on a high heat. Pour in the beaten eggs and coat the entire pan to make a large thin egg crêpe. When the egg in the middle is almost set, spoon the fried rice into the center and fold both sides of the crêpe over to form an omelette.
Carefully invert the omelette onto a plate and squeeze over some ketchup to decorate. Serve immediately with more ketchup on the side.