The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients that flavor the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace white sauce or just salt and pepper. Sometimes, the rice is replaced with fried noodles, yakisoba, instead of fried rice, to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog or Spam are also two popular meats to include in the dish.
Omurice is said to have originated around the turn of the 20th century[4] at a western style restaurant in Tokyo’s Ginza district called Renga-tei, inspired by chakin-zushi.[7]
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- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Ready Time: 35
Ingredients
- Rice and vegetable mixture 4 cups cooked rice 100 g carrots, chopped in very small pieces 100 g red capsicums, chopped in very small pieces (bell pepper) 100 g onions, chopped in very small pieces 150 g bacon, chopped in small batons 50 g tomato paste 2 teaspoons oil Egg mixture 8 eggs (2 per person) 2 teaspoons sugar 2 teaspoons oil salt and pepper Additional 4 teaspoons oil, to cook eggs, using one teaspoon at a time 8 teaspoons tomato ketchup, garnish
Recipe Steps:
- 1.Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
- 2.In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside. 3 3.Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well. 4. Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
- 5.The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
- 6.Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
- 7.Repeat the previous step 3 more times.
