Cozy Japanese Omurice
A golden, soft omelette tucked around sweet tomato rice. A little comfort, a little nostalgia, and a very happy plate.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
0 of 9 gathered · tap to check off
Let’s make it
Get everything ready
Break up any clumps in the chilled rice. Dice the onion. Beat the eggs with a pinch of salt and divide evenly between two bowls.
Make the happy little filling
Heat the oil in a large frying pan over medium heat. Cook the onion for 3 minutes. Add peas and cook for 2 minutes. Stir in rice, ketchup and soy sauce; stir-fry for 4 minutes until piping hot. Divide into oval mounds on two plates.
Make the golden blanket
Melt half the butter in a small nonstick pan over medium-low heat. Pour in half the eggs, swirl, and gently stir the middle for a few seconds. Cook for about 3 minutes until set but still tender. Fold the edges under and slide over one mound of rice. Repeat with the remaining butter and eggs.
Make it yours
Finish each omelette with a little ketchup squiggle. Add pepper to taste and serve right away. A rustic omelette is just as delicious as a perfectly folded one!
Storage: Refrigerate leftovers promptly in a sealed container for up to 2 days. Reheat until steaming hot throughout; the egg will be firmer.
Little Whisk · Cozy Japanese Omurice
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
KEEP THE GOOD THINGS COOKING
