Omu-rice 531kcal / per person

recipes

category RiceSee the Related Food Category Page
recipe number 01158
cooking time 40 minutes
comment Omu-rice is stir fried rice and other ingredients seasoned with ketchup and wrapped with an omelet. Serve with ketchup over the top. It is a dish served at coffee shops, restaurants and home. Omu-rice can be in a lunch box for small children.
image Creamy egg and ketchup-flavored rice are a very good match. You will be quick to eat it up.
Skinless chicken thigh 60 g
Onion 80 g
Carrot 40 g
Green bell pepper 30 g
Oil 1 tsp
(A) Salt a little more than 1/6 tsp
(A) Pepper to taste
(A) Ketchup 2 and 2/3 tbsp
(A) Worcestershire sauce 1 tsp
(B) Eggs 2
(B) Nagaimo (Chinese yam), grated
Not essential, if not available.
100 g
(B) Salt 0.4 g
(B) Milk 2 tbsp
Butter 2 tsp

Cut the chicken into small chunks. Finely chop the onion (mijin-giri) and coarsely chop the carrot and the bell pepper (aramijin-giri).

Heat the oil in a non-stick frying pan and sauté the chicken until the color changes. Add the carrot and the onion and, when the vegetables are thoroughly cooked, add the bell pepper and, season with the (A) ingredients.

Mix in the rice and sauté and then remove the mixture and divide into two portions. Beat the (B) eggs in a bowl and mix in the remaining (B) ingredients.

Make one serving of rice omelet at a time. Melt the butter in a non-stick frying pan and pour in the egg mixture. Place the rice on the egg and gently wrap with the egg. Transfer the rice omelet into a plate, squirt ketchup on top and garnish with the parsley.

technique The most important point is wrapping the ketchup-flavored rice with the omelet. Use the round side of the frying pan to form a nice leaf shape. Please refer to the video.
  1. Cut the chicken into small chunks. Finely chop the onion (mijin-giri) and coarsely chop the carrot and the bell pepper (aramijin-giri).
  2. Heat the oil in a non-stick frying pan and sauté the chicken until the color changes. Add the carrot and the onion and, when the vegetables are thoroughly cooked, add the bell pepper and, season with the (A) ingredients.
  3. Mix in the rice and sauté and then remove the mixture and divide into two portions. Beat the (B) eggs in a bowl and mix in the remaining (B) ingredients.
  4. Make one serving of rice omelet at a time. Melt the butter in a non-stick frying pan and pour in the egg mixture. Place the rice on the egg and gently wrap with the egg. Transfer the rice omelet into a plate, squirt ketchup on top and garnish with the parsley.