Omelet For Leftovers Omurice Recipes

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OMURICE (JAPANESE RICE OMELET)



Omurice (Japanese Rice Omelet) image

Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.

Provided by Hannah Kirshner

Categories     dinner, for two, lunch, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons butter
1/2 medium onion, cut in 1/2-inch dice (about 3/4 cup)
1 medium carrot, peeled, cut in 1/4-inch dice (about 3/4 cup)
2 to 3 slices deli ham, cut into 1/2-inch pieces
2 cups cooked medium-grain rice, preferably day-old or cooked a little dry
2 tablespoons ketchup, plus more for serving
1 teaspoon soy sauce
1/4 cup frozen peas
1 tablespoon chicken stock or dashi (optional)
Salt and pepper
Canola or safflower oil, or other neutral oil
1 teaspoon canola or safflower oil, or other neutral oil
4 eggs
1 teaspoon dashi or water
Salt and pepper

Steps:

  • Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
  • Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
  • To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
  • Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
  • Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
  • Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram

OMELET FOR LEFTOVERS (OMURICE)



Omelet for Leftovers (Omurice) image

An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.

Provided by ZAYO

Categories     Japanese Recipes

Time 35m

Yield 1

Number Of Ingredients 12

1 ½ teaspoons butter
1 small tomato, sliced, or more to taste
½ red bell pepper, sliced
¼ onion, sliced
¼ zucchini, sliced
1 ounce sliced mushrooms
½ cup warm cooked rice
1 tablespoon ketchup, or to taste
1 slice cooked bacon, chopped, or more to taste
½ teaspoon paprika
salt and ground black pepper to taste
2 eggs, lightly beaten

Steps:

  • Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
  • Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 42.5 g, Cholesterol 388.1 mg, Fat 17 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.1 g, Sodium 522 mg, Sugar 12.8 g

OMELET FOR LEFTOVERS (OMURICE)



Omelet for Leftovers (Omurice) image

An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.

Provided by ZAYO

Categories     Japanese Recipes

Time 35m

Yield 1

Number Of Ingredients 12

1 ½ teaspoons butter
1 small tomato, sliced, or more to taste
½ red bell pepper, sliced
¼ onion, sliced
¼ zucchini, sliced
1 ounce sliced mushrooms
½ cup warm cooked rice
1 tablespoon ketchup, or to taste
1 slice cooked bacon, chopped, or more to taste
½ teaspoon paprika
salt and ground black pepper to taste
2 eggs, lightly beaten

Steps:

  • Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
  • Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 42.5 g, Cholesterol 388.1 mg, Fat 17 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.1 g, Sodium 522 mg, Sugar 12.8 g

OMELET FOR LEFTOVERS (OMURICE)



Omelet for Leftovers (Omurice) image

An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.

Provided by ZAYO

Categories     Japanese Recipes

Time 35m

Yield 1

Number Of Ingredients 12

1 ½ teaspoons butter
1 small tomato, sliced, or more to taste
½ red bell pepper, sliced
¼ onion, sliced
¼ zucchini, sliced
1 ounce sliced mushrooms
½ cup warm cooked rice
1 tablespoon ketchup, or to taste
1 slice cooked bacon, chopped, or more to taste
½ teaspoon paprika
salt and ground black pepper to taste
2 eggs, lightly beaten

Steps:

  • Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
  • Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 42.5 g, Cholesterol 388.1 mg, Fat 17 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.1 g, Sodium 522 mg, Sugar 12.8 g

OMELET FOR LEFTOVERS (OMURICE)



Omelet for Leftovers (Omurice) image

An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.

Provided by ZAYO

Categories     Japanese Recipes

Time 35m

Yield 1

Number Of Ingredients 12

1 ½ teaspoons butter
1 small tomato, sliced, or more to taste
½ red bell pepper, sliced
¼ onion, sliced
¼ zucchini, sliced
1 ounce sliced mushrooms
½ cup warm cooked rice
1 tablespoon ketchup, or to taste
1 slice cooked bacon, chopped, or more to taste
½ teaspoon paprika
salt and ground black pepper to taste
2 eggs, lightly beaten

Steps:

  • Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
  • Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 42.5 g, Cholesterol 388.1 mg, Fat 17 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.1 g, Sodium 522 mg, Sugar 12.8 g

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