Omurice is a Japanese dish consisting of a thin omelet filled with fried rice and topped with ketchup. Its a classic Japanese take on a western dish and is popular both at Japanese homes and western diners in Japan. While the idea of ketchup in rice didn’t seem very appealing to me, it actually tasted pretty good when eaten as a whole package.
It just takes 20 minutes to prepare this, so a good option for busy weeknight dinners or for those days when you want to clean up your vegetable tray in the refrigerator. One day old rice works best for this recipe. If you have fresh rice that you want to use, then refrigerate the rice for at least an hour before using.
1 clove garlic, minced
1/4 onion, chopped
1/4 green bell pepper, chopped
1/4 cup mushrooms, sliced
1/2 lb tomato, chopped
1 tablespoon tomato ketchup
1 bay leaf
1/4 cup fresh or frozen green peas
2 cups day old white or brown rice
2 teaspoons milk
1. Heat oil in a pan. When oil is hot, add onions and garlic, saute till they turn soft.
2. Add mushrooms and green peppers, cook for a minute.
3. Add tomatoes, ketchup and bay leaf. Cook till tomatoes turn soft and mushy.
4. Remove the bay leaf and add rice, green peas. Mix well until the rice is thoroughly heated.
5. Season with salt and pepper. Remove rice from pan and set aside.
6. Beat 2 eggs with a teaspoon of milk, salt and pepper.
7. Add 2 teaspoons of oil to the pan. When oil is hot, add the eggs and swirl the pan so the egg mixture spreads out into a thin layer.
8. Allow egg to almost cook through and slide the omelette on to a plate.
9. Fill the center with rice and fold the omelette, making sure all the edges are tucked in.
10. Drizzle top with ketchup and serve hot.
11. Repeat steps 6-10 with other 2 eggs.