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Japanese Omelette Rice

A delightful dish combining fluffy rice with tender vegetables, all enveloped in a silky smooth omelet, perfect for gatherings and family evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Rice Mixture
  • 2 cups cooked Japanese rice Use short-grain rice for best results.
  • 1/2 cup cooked chicken or shrimp Optional for added protein.
  • 1/2 cup peas and carrots Mixed vegetables.
  • 1/2 cup onion, finely chopped
  • 1 tablespoon soy sauce Season to taste.
  • Salt and pepper to taste
  • 1 tablespoon cooking oil For sautéing.
Omelet
  • 4 pieces eggs
  • 1/4 cup milk For fluffiness.

Method
 

Preparation
  1. In a large skillet, heat a tablespoon of cooking oil over medium heat. Add the chopped onions and sauté until they become translucent (3-4 minutes). If adding chicken or shrimp, cook until heated through.
  2. Add the cooked rice, peas, and carrots to the skillet. Drizzle soy sauce, season with salt and pepper, and stir. Cook for another 5 minutes until combined and heated.
Omelet Preparation
  1. In a bowl, whisk the eggs and milk until combined. Heat a skillet over medium-low heat with a bit of oil. Pour in the egg mixture and cook until edges set but center is still runny (2-3 minutes).
  2. Spoon the rice mixture down the center of the omelet. Fold the omelet over the filling to create an oval shape.
Serving
  1. Gently slide the Omurice onto a plate, seam side down. Garnish with ketchup, green onions, or fresh parsley if desired. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a pan, not the microwave.