Sunday, November 10, 2013

Omu-rice (Omelette Fried Rice)


I love rice. It's so filling, and so delicious. Omu-rice is one of my favorite rice-based dishes (besides just eating rice by itself). The dish originated in Japan, but has since then been adopted by the Korean culture. It's often referred to as a children's food because kids love it (but, I mean, who doesn't like fried rice and egg?). It's flavorful, and unlike your typical fried rice because it is finished with ketchup! It's best to use day-old rice because it's not as sticky. I also use some frozen vegetables so that I am able to use smaller portions of each vegetables / more kinds of vegetables. You can always buy fresh vegetables and freeze them as well. There are many variations of omu-rice, and it's very simple to put in whatever you'd like. Here's how I like to make my omu-rice:

Omu-rice (Makes 4 small omelettes)
1 Small Potato
1/2 Onion
1 Small Carrot
2 Green Onion
Small Handful Frozen Broccoli, slightly chopped
Large Handful Frozen Corn
Small Handful Frozen Bell peppers, chopped (the frozen variety tends to have more colors)
3 cups Short Grain Rice (uncooked amount)
2 tbsp Oil
1 tsp Salt
2 tbsp Sesame Oil
1/2 tsp Garlic Powder
1/2 tsp Pepper
1 tbsp Butter
4 Eggs
Ketchup

1. Rinse and cook the day before. Store overnight.
2. Peel and small dice the potatoes and onions to about 1/2" cubes. Keep them separate.
3. Peel and cut the carrots to about 1/4" cubes.
4. Cut the green onion to 1/4" slices as well. Set aside 1 chopped green onion for garnish.
5. Roughly chop the frozen vegetables. Be careful when doing this, and only do it if the pieces are too large.
6. In a large saute pan, wok, or pot, pour oil. Allow the pan to heat up on medium heat before adding any vegetables.
7. Add the potatoes and allow them to cook 3/4 of the way. You can tell by tasting the potatoes. They should still have a slight bite to them. Then, add the carrots.
8. Allow to cook slightly, then add the remaining vegetables.
9. When onions are translucent, add rice and seasonings.
10. Lower heat to low-medium. Mix the rice into the vegetables thoroughly. Taste and add more salt/sesame oil if needed.
11. Once completely incorporated and rice is heated through, turn off heat.
12. Crack one egg into a bowl and beat so that the yolk and the white are completely incorporated.
13. In a small saute pan, pour oil to cover the sides and bottom of the pan. Remove excess with a paper towel. Heat on medium heat. 
14. When hot, add the egg at once. Gently turn the pan to cover the entire pan with egg.
15. When mostly cooked, add about 1 cup of the rice in a pile on one half of the egg.
16. Fold one side of the egg over the rice. Then, shift the open side to the edge of the pan.
17. When the open side is on the edge, bring it up to the plate, then gently turn the pan to put the edge under the rest of the omelette.
18. Repeat the process with each egg to create each individual omu-rice.
18. Drizzle with ketchup, garnish with scallions, and serve!


You can easily add chicken, or anything else you'd like to this dish. Substitute any vegetables or just use whatever you have. Sometimes, I like to add zucchini or mushrooms; or take out the potatoes. You can put in anything you like. It's a great way to use produce before it goes bad. The different colors of each ingredient makes a beautiful dish. Make some today for your friends and family!

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