Omurice's Omurice Recipe



One of my favorite dishes from Japan is Omurice. There's many variations on how to make them and everyone has their own favorite way of preparing it. The basic ingredients are the same but the presentation and taste may change. Here's my recipe for a simple and fast prep of omurice.

Ingredients:
1. Eggs(usually one is enough but some people like to use 2, purely preference)
2. Ketchup

For the Rice:
3. White Rice, although again this is purely preference
4. Cubed Chicken. Basically just chicken chopped into cubes or bite size.
5. Green Pepper Bells.(Finely chopped)
6. Onions(Finely chopped)- optional
7. Mushrooms(I personally like Shiitake)
8. Vegetable Oil
9. Deglazing Sauce - optional
10. Salt & Pepper
11. Curry Roux

Preparing the "Chicken Rice" is usually first.
Simply heat up the wok or pan with some vegetable oil and start with the vegetables(green pepper, onions, mushrooms). Fry until they are soft or until the onions are visibly browning(obviously don't over cook them). Add white rice to the mixture and while stirring add salt & pepper and ketchup to taste(portion is purely up to the individuals taste). The key with the ketchup is to add just enough so that the rice mixture turns slightly orange. Like with everything, too much of anything is not good. Once everything is completely mixed, you can set it aside. Be sure to mold the rice mixture into a bit of an oval or circular shape via the spatula. Nothing too difficult just small enough so that once the eggs are prepared it can be covered by it.

Preparing the "Eggs", this is the part that requires a bit of finesse.
Various chefs prepare the eggs in different ways. Personally, I follow the tampopo method. Btw, "Tampopo" is an old Japanese movie about ramen.

This video demonstrates a full preparation method for omurice.


As I said, omurice can be prepared in many ways. The eggs can be slightly runny over the rice or completely cooked. I tend to vary my preparation depending on mood. Here's a simple method: beat the eggs slightly in a bowl, heat the pan with some vegetable oil and slowly pour the beaten eggs into the pan. Depending on heat and size of pan, stir the egg to the wanted consistency keeping the egg free from sticking to the pan. Once the desired consistency is reached, slide the egg to the farthest part of the pan and slowly tap the pan handle. The egg will slowly tilt forward and fold along the edges of the pan. Once halfway around, you can quickly flip the egg onto the rice.

Optional sauce topping.

Deglazing sauce takes a long time to prepare so I often settle for curry roux(with some added vegetables i.e carrots, potatoes, etc...). The side sauce isn't mandatory just preference.

Hope this was helpful.