Omurice (오므라이스)
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup.
Ingredients
- ½ medium onion, finely diced
- 1 spring onion, finely chopped
- 1 small carrot, finely chopped
- 120 grams ground pork, or beef, or chicken, or shrimp, (4 oz)
- 1 tablespoon soy sauce
- 1½ tablespoons ketchup, plus more for garnish
- salt and pepper
- olive oil, for frying
- 1¼ cups cooked rice, average ¾ cup per serving
- 4 eggs
Instructions
- Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
- Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
- Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
- When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
- Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
- Drizzle some ketchup on the top of each and serve.
Notes
Low cost.
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