Omurice
Omurice — ketchup-seasoned fried rice loaded with finely diced ham, onion, carrot, and potato, wrapped in a soft egg omelette. Topped with a sweet-and-savory sauce of tonkatsu sauce, oyster sauce, and oligo syrup, it's a one-plate dish that both kids and adults love.
Ingredients
Main
- Ham100g
- Onion1/2
- Carrot1 handful
- Potato1/2
- Green onion1/2 stalk
- Cooked rice2 servings
- Eggs4
- Cooking oil1 tbsp
Fried Rice Seasoning
- Ketchup1 tbsp
- Salt1/2 tbsp
- Black pepperto taste
Sauce
- Tonkatsu sauce6 tbsp
- Ketchup3 tbsp
- Oligo syrup3 tbsp
- Oyster sauce1 tbsp
- Water100ml
Directions
- 1
Put all the sauce ingredients (tonkatsu sauce, ketchup, oligo syrup, oyster sauce, water) in a bowl and mix well, setting it aside in advance.
- 2
Clean and prep the fried-rice ingredients — ham, onion, carrot, potato, and green onion.
- 3
Finely chop all the prepped ingredients.
- 4
Heat oil in a pan and sauté the chopped green onion, onion, and potato.
- 5
Once the green onion and onion turn fragrant, add the carrot and ham, stir-fry, then season with salt, pepper, and ketchup.
- 6
When everything is evenly mixed, add 2 servings of cooled rice, turn off the heat, and toss to combine thoroughly.
- 7
In another pan, beat the eggs and cook a thin omelette; when it's half-set, place the fried rice on top.
- 8
Cover the pan with a wide plate, flip it over, then tidy up the shape to form the omurice.
- 9
Stir the pre-mixed sauce and simmer it over low heat for about 5 minutes.
- 10
Pour the sauce over the finished omurice and garnish with parsley to serve.
Tips
You can cook the egg omelette separately and drape it over, or wrap the rice in a half-moon shape. Making it round is nice for eating the rice and egg together and makes it easy to pour the sauce over.