INTRODUCTION

My girl has been pestering me to prepare this egg omelette rice for a long time after she visited one of the stalls at food exhibitions. I have been delaying the preparation as  the menu has been planned daily and i usually cooked based on what is available in the fridge. In addition, fried rice was only prepared when there are overnight leftover rice. 

One day when we dined out, my girl want to order again and I rejected saying there is nothing fancy about  rice wrapped with eggs… My wife then said why not I prepare some for them to satisfy their cravings…

On the next day, I asked them what type of omelette rice they will like to have? They can’t decide and what they could  described was there was fried rice inside in the omelette.. I then gave them a choice of either Malaysian style’s Pattaya fried rice or Japanese style’s omurice  They left the decision to me I have decided for them Omurice since Pattaya fried rice are more spicy and they may not be able to appreciate for the time being. On the contrary, omurice is commonly flavoured by tomato ketchup and I am sure there will like it..

In order to share recipe, I will have to do some researches for the fried rice. I have studied a few Japanese’s English blogs and come out with this recipe. Well as for the fried rice ingredients, I will leave it to all of you to choose.. There is no fixed and fast rules as what must be included except tomato ketchup. As a Chinese who are very well verse in our fried rice, I am sure most readers will be able to fry their rice using their favourite ingredients combinations.

“Omurice or omu-rice (オムライス Omu-raisu^?) is an example of yōshoku (a Western-influenced style of Japanese cuisine^[1]) consisting of an omelette made with fried rice and usually topped with ketchup.^[2][3] With omu and raisu being contractions of the words omelette and rice,^[4] the name is an example of wasei-eigo. It is a popular dish both commonly cooked at home and often found at western style dinersin Japan. The dish was brought to Korea during Japanese rule, and today it is a fixture on gimbap restaurant menus throughout South Korea, where it is rendered as “오므라이스 (omeuraiseu)” in Hangul. Omurice is also popular in Taiwan, another territory formerly occupied by Japan. Children, in particular, enjoy omurice, and it is often featured in okosama-ranchi or kids’ meals.Omurice is said to have originated around the turn of the 20th century at a western style restaurant in Tokyo‘s Ginza district called Renga-tei, inspired by chakin-zushi. 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 flavoring 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 simply salt and pepper. Sometimes, rice is replaced with fried noodles (yakisoba) to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog and Spam are also two popular meats to include in the dish.” (Source: https://en.wikipedia.org/wiki/Omurice)

WHAT IS REQUIRED

Servings: 3-4 adults

Fried Rice

• 2-3 cups of overnight rice
• 2 chicken drumsticks , cut into cubes
• 1 onion , chopped
• 1/2 cup of prawns , cut in big pieces
• 4 shitake mushrooms , cut into cubes
• 1/2 cup of mixed fried rice vegetables (sweet corns, carrots, green peas )
• 3-4 tablespoons of tomato ketchup
• Pinches of salt
• Sugar or seasonings to taste
• Dashes of white pepper
• 1 tablespoon of oil or butter

Omelette (Per person)

• 2 eggs
• 1 tablespoon of cooking cream or milk
• Pinches of salt

STEPS OF PREPARATION

• In a wok, heat up the butter or cooking oil, sauté the chopped onion until soft. Add the chicken  cubes, stir fry for 1-2 minutes until the exterior has turned beige. Add the frozen vegetables, shitake mushrooms and prawn cubes, stir fry for 1 minute. Add the overnight rice, stir fry until the rice is well mixed with the ingredients . Add the tomato ketchup, salt, pepper, stir fry until well mixed. Off the heat and set aside for cooling.

• Crack the eggs, add the cream or milk and beat well. In a lightly greased pan, put the eggs and let it pan fried under medium heat until the top part is slightly set. Put some rice on one side and quickly flip the other sides. Pan fry for another one minute before transfer to the plate for serving. Note that your egg omelette shall not be too dry, otherwise, it will have a difficulty to seal the edges. Seal before the egg sets.

• For servings, best drizzle with mayonnaise or additional ketchup on top of the omelette. Best served hot immediately out from the kitchen.

CONCLUSION

Definitely not a difficult recipe. For the first omelette, you may need some practise but by the time you prepare the last omelette, you shall be the sealing the omelette.

Hope you like the post today. Cheers and have a nice day.

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