Write a comment
Omurice (Japanese omelet)
Japanese omelet with filling, omurice, consists of an egg shell underneath which is fried rice with various fillings. Usually, the rice base is mixed with chicken fillet, sausages, mushrooms, green peas, and is definitely seasoned with ketchup and soy sauce.
Ingredients
Show ingredients
- white onion – 75 g;
- carrot – 100 g;
- sausages – 100 g;
- rice – 80 g;
- ketchup – 45 g;
- soy sauce – 3 tablespoons;
- large eggs – 2 pcs. or 3 small ones;
- canned green peas – 60 g;
- boiled white mushrooms – 120 g;
- odorless vegetable oil – 2 tablespoons for frying the filling and 1 tablespoon for the omelet.
Preparation
- Prepare the ingredients. Sausages can be replaced with ham or chicken fillet. The cooking process will not change, only the meat will need to be held longer in the pan to cook through. Raw champignons can be used instead of white mushrooms.
- Rinse the rice several times until the drained water is clear. For boiling, pour enough water to cover the rice to a height twice its own height.
- Cook the rice over medium heat without salt until all the liquid evaporates. Then cover the pot with a lid and leave it for 3-5 minutes to let the rice finish cooking. Transfer to a bowl.
- Finely chop the onion and the carrot.
- Cut the sausages slightly larger.
- Prepare the mushrooms in the same size.
- In heated oil, first lightly fry the onion.
- Add the carrot to it, which needs to be softened.
- Now it's time for the mushrooms. Cook the raw champignons in the pan until done, while the boiled white mushrooms are already ready, they just need to be slightly browned.
- Next, add the sausages. Fry them for 1 minute just to heat through.
- Add the green peas.
- And immediately pour in all the rice. Mash it with a spatula to eliminate clumps and fry for a couple of minutes.
- Then pour in the soy sauce.
- And the ketchup. After mixing, taste the mixture and add salt if necessary.
- Keep the filling on the heat for another minute and transfer it to a plate. Wash the pan and dry it for cooking the omelet.
- Beat the eggs with a fork along with a pinch of salt.
- Pour the beaten eggs into the heated oil. By tilting the pan from side to side, spread the egg over the entire diameter of the pan. Use a fork to stir those places where the liquid egg mixture collects the most.
- When the omelet is 80% done, place the filling in the middle.
- Fold the edges of the egg pancake up from both sides.
- Cover the dish with a plate and flip the pan so that the seam of the omelet is on the bottom.
- Use a paper towel to adjust the outline of the "pastry" if necessary.
- Serve the hot omurice immediately, drizzled with ketchup on top. The juicy filling of fried rice and complex ingredients under the omelet wrapping makes for a very hearty and nutritious dish that can stave off hunger for a long time. As for the taste, once you try this food, you'll want to make it again.
