Rice Omelet (Omu-rice)
Omu-rice was created in Japan. It literally means omelet with rice.
Photographed by Naruyasu Nabeshima
Ingredients (Serves 2)
- 4 eggs
- 300 g cooked rice (warm)
- 100 g chicken thigh
- 1/4 onion
- 3-4 mushrooms
- 1 green bell pepper (stem and seeds removed)
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- Ketchup, as desired
- Parsley, as desired
- A pinch of salt
- A pinch of pepper
- 1 tbsp butter
- 2 tsp vegetable oil
Cut the chicken into small bite-size pieces and season with salt and pepper. Cut the onion and bell pepper into 1 cm squares. Remove the stems from the mushrooms and quarter.
Prepare the chicken rice. Melt 1 tablespoon of butter in a frying pan placed over medium heat and stir-fry the chicken. Add the onions, followed by the bell pepper and mushrooms. Season with salt and pepper, add the rice and stir-fry, as if cutting the rice with the spatula.
When the rice becomes crumbly, stir in [A], and season with salt and pepper.
Now to make the rice omelets. Make one at a time. Beat two eggs in a bowl and season with salt and pepper.
Heat 2 teaspoons or so of vegetable oil in a frying pan placed over medium heat. Pour in the egg liquid and stir quickly in a circular motion to form a slight mound, with more egg in the center than at the edges. Turn off the heat when the egg is half cooked and quickly lay half the rice sideways in the center before the egg starts to dry up. Fold the upper half of the egg over the rice and bring the covered portion towards you. Flip the omelet onto a plate.
If the omelet falls apart when doing so, cover with a paper towel and fix the shape. Garnish with parsley and serve with ketchup, to taste. Repeat the process to make another rice omelet.