Do you like FRIED RICE? What about EGGS? If your answer is “yes”, you’ve come to the right place. Today, let me show you how to make 2 Types of Omurice, Fried Rice Covered With Omelette. Alright, are you guys ready? Let’s get started!
MAKE SAUCE
The reason why I’m sharing 2 types of sauce is because of this demi-glace sauce. If you can get the demi-glace sauce, I suggest following the first way. If you can’t, you can go for the second way.
(If you visit a Japanese market or an Asian grocery, I’m sure you can find one easily.)
Ingredients:
#1 Sauce (2 servings):
- 1 cup (240ml) Demi-glace sauce
- 1 cup (240ml) water
- 4 tbsp ketchup
- 1 tbsp Worcestershire sauce
- Black pepper, to taste
Instructions:
1. In a pot, mix together all the ingredients for Sauce #1.
2. Bring it to a boil. Simmer for 10 minutes. Set aside.
#2 Sauce (2 servings):
- 1.5 tbsp (21g) unsalted butter
- 2 tbsp all-purpose flour
- 1 cup (240ml) water
- 1/2 tbsp sugar
- 1 tbsp mirin
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce (or a mixture of 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp white vinegar)
- 1/2 tbsp concentrated chicken stock (or beef stock, chicken bouillon powder)
- Black pepper, to taste
Instructions:
1. In a pot, add the butter. Place it over low heat. Once the butter is melted, add all-purpose flour. Using a spatula, keep stirring it. Otherwise, it can burn.
2. Once it turns brown, add 1 cup (240ml) water, little by little, and stir it until it’s well combined.
3. Add the sugar, mirin, ketchup, Worcestershire sauce, chicken stock, and black pepper to taste. Give it a good stir. Simmer over low heat for 3 minutes. Set aside.
MAKE FRIED RICE (2 servings)
Ingredients:
- 1/4 yellow onion
- 1/3 carrot
- 1 clove garlic
- 1 tbsp neutral-tasting oil
- 4.2 oz (120g) ground beef (or pork, chicken, etc.)
- 2 cups (420g) cooked rice
- Salt and pepper, to taste
Sauce:
- 2 tbsp ketchup
- 2 tbsp mirin
- 2 tbsp Worcestershire sauce (or a mixture of 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar)
Instructions:
1. Cut the onion into small bite-sized pieces. Finely chop the carrot and garlic.
2. Make the sauce. In a mixing bowl, stir together the ketchup, mirin, and Worcestershire sauce.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the beef. Break up the beef and cook until no longer pink. Add the garlic, carrot, onion and sauce. (If you have frozen peas at home, add 1-2 tablespoons.) Mix together.
4. Increase the heat to high. Add the cooked rice. Season with salt and pepper. Toss together until every single grain is coated well. Divide the rice into small bowls and gently press them. Cover with serving plates and flip. Keep warm and set aside.
#1 TORNADO OMELETTE
Ingredients:
- 3 large eggs
- Salt, to taste
- 1 tbsp neutral-tasting oil
- Sour cream sauce (or cream of your choice)(optional), to garnish
- Parsley flakes, to garnish
Instructions:
1. In a mixing bowl, beat the eggs with a pinch of salt. Put it through a strainer.
2. In a small pan, heat the oil (1 tbsp) over medium heat. Once it’s nice and hot, pour the eggs. Grab your wooden chopsticks and place them on each side while the edge part is halfway cooked.
3. Push it towards the center and start twirling the chopsticks in one direction, maintaining the gap (5 cm / 2 inch) between the chopsticks.
4. When you reach the point that you can’t twirl your chopsticks anymore, switch your hands, and keep twirling. Once it’s 90% cooked, gently place it over the rice, still holding your chopsticks.
5. To serve, ladle 1/2 of the sauce around your omelette. Optionally, garnish with sour cream and parsley flakes. Enjoy~!
#2 QUICK AND EASY VERSION
1. In a mixing bowl, beat the eggs with a pinch of salt.
2. In a small pan, heat the oil (1 tbsp) over medium heat. Once it’s heated, pour the eggs. Stir it occasionally. Once it’s 90% cooked, place it over the rice.
3. To serve, pour 1/2 of the sauce over the top. Optionally, garnish with some sour cream and parsley flakes. Enjoy~!
NOTE
When cooking the eggs for omurice, it’s better to use a small-sized nonstick pan because if the pan is too big or wide, it will be completely cooked right away as soon as you pour the egg. For your information, I used a non-stick frying pan, which is about 24 cm (9.5 inch).
WATCH FULL VIDEO
Omurice (Omelette Rice)
2
servingsIngredients
1/4 yellow onion
1/3 carrot
1 clove garlic
2 tbsp ketchup
2 tbsp mirin
2 tbsp Worcestershire sauce (or a mixture of 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp white vinegar)
1 tbsp neutral-tasting oil
4.2 oz (120g) ground beef (or pork, chicken, etc.)
2 cups (420g) cooked rice
Salt and pepper, to taste
- Omelette:
3 large eggs
Salt, to taste
1 tbsp neutral-tasting oil
Sour cream sauce (or cream of your choice)(optional), to garnish
Parsley flakes, to garnish
- #1 Sauce:
1 cup (240ml) Demi-glace sauce
1 cup (240ml) water
4 tbsp ketchup
1 tbsp Worcestershire sauce
Black pepper, to taste
- #2 Sauce:
1.5 tbsp (21g) unsalted butter
2 tbsp all-purpose flour
1 cup (240ml) water
1/2 tbsp sugar
1 tbsp mirin
2 tbsp ketchup
2 tbsp Worcestershire sauce (or a mixture of 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp white vinegar)
1/2 tbsp concentrated chicken stock (or beef stock, chicken bouillon powder)
Black pepper, to taste
Directions
- Make Sauce For Omurice
- In a pot, mix together all the ingredients for Sauce #1. Bring it to a boil. Simmer for 10 minutes. Set aside.
- If you can’t get demi-glace sauce, make Sauce #2. In a pot, add the butter. Place it over low heat. Once the butter is melted, add all-purpose flour. Using a spatula, keep stirring it. Otherwise, it can burn. Once it turns brown, add 1 cup (240ml) water, little by little, and stir it until it’s well combined. Add the sugar, mirin, ketchup, Worcestershire sauce, chicken stock, and black pepper to taste. Give it a good stir. Simmer over low heat for 3 minutes. Set aside.
- Make Omurice
- Cut the onion into small bite-sized pieces. Finely chop the carrot and garlic. To make the sauce, in a mixing bowl, stir together the ketchup, mirin, and Worcestershire sauce.
- In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the beef. Break up the beef and cook until no longer pink. Add the garlic, carrot, onion and sauce. (If you have frozen peas at home, add 1-2 tablespoons.) Mix together.
- Increase the heat to high. Add the cooked rice. Season with salt and pepper. Toss together until every single grain is coated well. Divide the rice into small bowls and gently press them. Cover with serving plates and flip. Keep warm and set aside.
- Make Tornado Omelette
- In a mixing bowl, beat the eggs with a pinch of salt. Put it through a strainer. In a small pan, heat the oil (1 tbsp) over medium heat. Once it’s nice and hot, pour the eggs. Grab your wooden chopsticks and place them on each side while the edge part is halfway cooked.
- Push it towards the center and start twirling the chopsticks in one direction, maintaining the gap (5 cm / 2 inch) between the chopsticks.
- When you reach the point that you can’t twirl your chopsticks anymore, switch your hands, and keep twirling. Once it’s 90% cooked, gently place it over the rice, still holding your chopsticks.
- To serve, ladle 1/2 of the sauce around your omelette. Optionally, garnish with sour cream and parsley flakes. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
Thank you for the wonderful recipe. I substituted ground beef with tuna in kimchi sauce and the fried rice was delicious!
Thank you!!1