Omurice - Japanese Omelet with Rice

Omurice is the Japanese-style Omelet with a ketchup rice filling. First, pan-fry the cooked rice with onions, ham, mushrooms and seasoned with ketchup. Then fill the fluffy, light omelette with the ketchup rice mixture. It only takes a few minutes to put together this delightful, easy dish which you can serve for brunch or transform to dinner's main course. This recipe was inspired by Namiko Chen of Just One Cookbook, based on the Netflix series of recipes from Midnight Diner: Tokyo Stories. Serves 2 to 4.

Prep Time10

Cook Time20

Total Time30

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Japanese

Keyword: Japanese Omurice Omelet Rice

Servings: people

Calories: 498kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Non-stick Skillet: 12 to 14 inches
Large, flat turner

Ingredients

For Ketchup Rice Filling

2 Tablespoons vegetable oil
1/2 cup sliced white or yellow onion about 1/2 of a medium-sized onion
4 slices baked ham cut in bite-sized cubes
1/2 cup sliced button mushrooms canned, drained
4 Tablespoons frozen green peas thawed; leave 1 Tablespoon for garnish
2 cups cooked white rice 1 to 2 days old; refrigerated
6 Tablespoons banana ketchup (Philippine brand) or use tomato ketchup
1 teaspoon salt
1 teaspoon ground black pepper

For the Omelet:

4 whole large eggs
2 Tablespoons milk
1 teaspoon salt
1 Tablespoon vegetable oil
2 Tablespoons butter

For serving:

1/4 cup tomato or banana catsup

Instructions

To make the Ketchup Rice

In a large skillet, over medium-high heat, add the oil. When oil is hot enough after 1 to 2 minutes, saute the onions till translucent.
Add the ham, mushrooms and green peas. Mix and saute for 2 minutes.
Add the cooked rice to the mixture.
Pour the ketchup. Blend ingredients well till ketchup encases the cooked rice.
Season with salt and black pepper. Cover to keep warm. Set aside.

To make the Omelet:

In a large mixing bowl, whisk the eggs till fluffy.
Pour the milk and season with salt and black pepper.
Continue beating the eggs for 2 minutes.
Use a clean, non-stick skillet. Over medium heat, add the oil and butter.
When butter sizzles and has melted after 1 minute, pour the beaten eggs mixture.
Tilt the pan all around till egg mixture spreads evenly inside the skillet.
It will take about 3 to 4 minutes for the beaten eggs to become solid, starting at the edges till the middle as the heat intensifies.
Maintain a medium to low heat on the stove-top so that the omelet does not burn. Cover the skillet so omelet will be moist.
When the omelet is no longer liquid-like, looks puffy and sides and center are firm, place about 1/2 to 2/3 cup of the ketchup rice in the center, vertically.
As soon as the eggs are cooked and solid, slip a large turner under the omelet. Very gently, turn the side of the omelet from the right to the left, to cover the ketchup rice filling.
Carefully and lightly press the sides to seal the omelet.
You should have an omelet that is shaped like a half-moon. Turn off heat so omelet does not overcook and get dry.
Garnish with 1 tablespoon of cooked green peas. Serve the Omurice warm with catsup on the side.

Cook's comments:

In the original Omurice recipe on Just One Cookbook by Namiko Chen, she makes a tomato sauce of ketchup, tomato paste and water, then after mixing, adds this to the fried rice sauteing in the skillet.
I used the Filipino banana catsup (found in Asian markets here in the USA) for this recipe instead. Feel free to use tomato ketchup if that's more convenient.
If there is leftover ketchup rice, serve with the dish or store in the refrigerator. The ketchup rice lasts for 1 day refrigerated.

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