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Omurice Recipe

Omurice Recipe

Let’s make Omurice with the tasty tomato sauce. The fluffy omelette goes great with the chicken rice! The ingredients for omurice should be easy to find in your area so you should definitely try it out.

Omurice
Votes: 17
Rating: 4.59
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Course Egg, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Servings
people
Translator Get Francis Mug
Course Egg, Main Dish
Cuisine Japanese
Cook Time 30 minutes
Servings
people
Translator Get Francis Mug
Votes: 17
Rating: 4.59
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Chicken Rice
  • 280 g Steamed Rice cooked with less water
  • 130 g Chicken Thighs boneless
  • Salt
  • Pepper
  • 1/4 Onion 70g/2.5 oz for 2 people
  • 4 Button Mushrooms 50g/1.8 oz for 2 people
  • 1 Garlic Clove
  • 30 g Green Peas frozen, substitute: 1 bell pepper
  • 200 g Diced Tomatoes packaged
  • 1/2 Consomme Cube substitute: bouillon cube, 2.8g/0.1 oz for 2 people
  • 1 tbsp White Wine
  • 1 tbsp Tomato Ketchup
  • 1 Bay Leaf
  • Salt
  • Pepper
  • Olive Oil
Egg Wrapper
  • 4 Eggs
  • 2 tsp Heavy Cream or non-dairy creamer
  • Salt
  • Pepper
Side Vegetables
  • Baby Salad Greens
  • Parsley Leaves
  • Tomato Ketchup
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's prepare the ingredients for the chicken rice. Cut the chicken thigh into half inch pieces. Sprinkle on the salt and pepper. Toss to coat and season the chicken evenly
    Let's prepare the ingredients for the chicken rice. Cut the chicken thigh into half inch pieces. Sprinkle on the salt and pepper. Toss to coat and season the chicken evenly
  2. Cut the onion into fine pieces by making vertical cuts along the grain and then slicing across the initial cuts so each piece is cut evenly. Remove the stems of the button mushrooms. Slice the mushrooms into quarter inch slices.
    Cut the onion into fine pieces by making vertical cuts along the grain and then slicing across the initial cuts so each piece is cut evenly. Remove the stems of the button mushrooms. Slice the mushrooms into quarter inch slices.
  3. Cut the garlic clove in half lengthwise. Remove the core. Make vertical cuts in the garlic and then slice across the initial cuts and chop the garlic into fine pieces.
    Cut the garlic clove in half lengthwise. Remove the core. Make vertical cuts in the garlic and then slice across the initial cuts and chop the garlic into fine pieces.
  4. Shave half of the bouillon cube into thin pieces. This will help it to dissolve in the sauce easily.
    Shave half of the bouillon cube into thin pieces. This will help it to dissolve in the sauce easily.
  5. Place the frozen green peas into a mesh strainer. Briefly rinse under hot water, removing the freezer smells. Strain and salt the peas.
    Place the frozen green peas into a mesh strainer. Briefly rinse under hot water, removing the freezer smells. Strain and salt the peas.
  6. Let's make the egg mixture for the omelette. Crack two eggs into a bowl. Beat the eggs well. This is non-dairy creamer but we recommend to use heavy cream instead. Add the salt and pepper. Combine the egg mixture thoroughly.
    Let's make the egg mixture for the omelette. Crack two eggs into a bowl. Beat the eggs well. This is non-dairy creamer but we recommend to use heavy cream instead. Add the salt and pepper. Combine the egg mixture thoroughly.
  7. Let's make the chicken rice. Put the olive oil into a pan. Sauté the garlic on low heat. When the aroma grows stronger, add the onion and sauté on medium heat.
    Let's make the chicken rice. Put the olive oil into a pan. Sauté the garlic on low heat. When the aroma grows stronger, add the onion and sauté on medium heat.
  8. When the onion becomes transparent, add the chicken. Continue to sauté the mixture.
    When the onion becomes transparent, add the chicken. Continue to sauté the mixture.
  9. When the chicken begins to brown, add the button mushrooms. Continue to stir and distribute the oil evenly. Add the white wine and allow the alcohol to evaporate completely.
    When the chicken begins to brown, add the button mushrooms. Continue to stir and distribute the oil evenly. Add the white wine and allow the alcohol to evaporate completely.
  10. Add the diced tomato, tomato ketchup, shaved bouillon cube and bay leaf. Combine the mixture evenly. Be careful not to burn the sauce.
    Add the diced tomato, tomato ketchup, shaved bouillon cube and bay leaf. Combine the mixture evenly. Be careful not to burn the sauce.
  11. Lightly reduce the sauce and add the green peas. Continue to stir with a rice paddle.
    Lightly reduce the sauce and add the green peas. Continue to stir with a rice paddle.
  12. When the sauce begins to sizzle, remove the bay leaf. Test the flavor of the sauce and adjust to taste with salt and pepper. Stir continuously to prevent burning.
    When the sauce begins to sizzle, remove the bay leaf. Test the flavor of the sauce and adjust to taste with salt and pepper. Stir continuously to prevent burning.
  13. Add the warm steamed rice. Distribute the rice evenly, breaking up the clumps with the paddle.
    Add the warm steamed rice. Distribute the rice evenly, breaking up the clumps with the paddle.
  14. Place the chicken rice onto a plate for each person.
    Place the chicken rice onto a plate for each person.
  15. Let's make Omurice. Add the olive oil to the heated pan and swirl to coat. Test the surface of the pan with a tiny bit of egg and pour the egg mixture on at once.
    Let's make Omurice. Add the olive oil to the heated pan and swirl to coat. Test the surface of the pan with a tiny bit of egg and pour the egg mixture on at once.
  16. Stir vigorously with chopsticks for 5 seconds. Swirl the egg mixture around, allowing it to completely cover the bottom of the pan. Turn off the burner. The egg is half-cooked at this stage.
    Stir vigorously with chopsticks for 5 seconds. Swirl the egg mixture around, allowing it to completely cover the bottom of the pan. Turn off the burner. The egg is half-cooked at this stage.
  17. Place the chicken rice onto the omelette and fold both sides over to wrap the rice. Slide the omurice toward the edge of the pan.
    Place the chicken rice onto the omelette and fold both sides over to wrap the rice. Slide the omurice toward the edge of the pan.
  18. With an underhand grip, flip the omurice over onto a plate. The egg will continue to cook as long as it is hot so please do it quickly.
    With an underhand grip, flip the omurice over onto a plate. The egg will continue to cook as long as it is hot so please do it quickly.
  19. Shape the omurice with a paper towel. Place the baby salad greens and parsley leaves next to the omurice. Finally, garnish with the tomato ketchup.
    Shape the omurice with a paper towel. Place the baby salad greens and parsley leaves next to the omurice. Finally, garnish with the tomato ketchup.
Recipe Notes

The combination of the yellow omelette, green baby salad and red tomato ketchup is visually appealing and these bright colors will increase your appetite!

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Aglaia
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Aglaia

This recipe is so delicious!

Maxwell
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Maxwell

I just tried this recipe, it was so delicious! Thank you so much for sharing your recipes!

Morgan@ChasingBites
Guest

Thanks for this simple recipe! Taste just like what I had in Japan! My egg came out not as pretty though =)

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