Quick Delicious Japanese Omurice (Print Version)
# Ingredients:
→ Main Components
01 -
2 cups day-old cooked rice
02 -
2 large eggs
03 -
1 tablespoon neutral cooking oil
04 -
1 small onion, finely chopped
05 -
1 medium carrot, diced
06 -
120 grams cooked chicken, tofu, or shrimp
07 -
2 tablespoons ketchup, plus extra for garnish
08 -
1 teaspoon soy sauce
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
Chopped green onions or parsley (optional)
# Instructions:
01 -
Heat the oil in a large skillet or wok over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Incorporate diced carrot and cook for an additional 2 minutes until tender. Add the cooked protein and stir until heated through. Add the cooked rice, breaking up clumps and blending well with the vegetables. Mix in ketchup and soy sauce; season with salt and pepper. Continue cooking for 3 minutes, stirring until the mixture is thoroughly combined and heated. Remove from heat and set aside.
02 -
Whisk eggs thoroughly with a pinch of salt until well blended. Heat a non-stick skillet over medium-low heat, adding oil as needed. Pour in the eggs, swirling the pan to ensure even coverage. Cook gently until the edges set while the center remains slightly runny, approximately 2-3 minutes. Remove from heat just before the eggs fully set, preserving a creamy consistency.
03 -
Mound the fried rice at the center of the omelet. Carefully fold the omelet over the rice to create a seamless dome. Transfer to a serving plate, finish with a drizzle of ketchup, and garnish with chopped green onions or parsley as preferred. Serve immediately.
# Notes:
01 -
Using day-old rice produces firmer grains and prevents sogginess.
02 -
For vegetarian adaptation, select tofu as the primary protein.