Omurice | Japanese Omelette Rice | オムライス
AUGUST 14, 2012
I’m back from my 2-week holiday and I really enjoyed my offline time with my family and our vacation to Southern California. I even caught up with a lot of stuff that I procrastinated such as developing pictures and putting them into albums (yes I still print photos). After I started blogging, many of not-so-important things got less attention as I spend my “free” night time just for blogging. As my children’s activities have increased, it has became even more challenging for me to do everything I want in a 24-hour day. I’m really happy to be back and I will need a couple of days to catch up on everything as usual, but hopefully I’ll get back in to the swing of things soon.
Today’s recipe is Omurice, or Japanese Omelette Rice. I received a lot of requests from readers for this recipe and I was a bit surprised how popular this dish is. At most Japanese restaurants we have in the Bay Area, Omurice is not even on the menu, but I think this dish is pretty well-known and popular in Asian countries outside of Japan.
Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and lots of ketchup.
The softly-cooked omelette and sweet tomato-flavored rice complements each other very well, so I hope you will enjoy this quick and easy recipe!
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