Oh My Omurice!

Omurice, derived from the two words omelet and rice is an omelet usually wrapped around fried rice and topped with either ketchup or demi-glaze like a neat little parcel. It originated in Japan and spread to Korea and Taiwan. I tasted my first Omurice in a little Korean restaurant in New Brunswick, NJ and was since then hooked. It is easy to make and can be enjoyed at home. 

You can prepare your own version of fried rice or use ready made. Omurice can be made with any additional ingredients that you like such as pork, shrimp or without anything extra for a vegetarian option. 

I actually prefer to use leftover rice that has been stored in the refrigerator because it is less sticky than fresh and good for refrying and soaks up a lot of added flavor.

Ingredients (makes to servings):

• 1/2 medium onion
• 1 Tbsp. olive oil
• Salt
• Freshly ground black pepper
• 1 cup cooked leftover fried rice
• 1 Tbsp. Ketchup and more for decoration
• 1 tsp. soy sauce
Omelette (per person)
• 1 large egg per person
• 1 Tbsp. milk
• 1 Tbsp. olive oil (per person)

Chop the onion and saute in heated oil in a fry pan or stir fry pan. Add leftover rice and break up as you stir fry. Add soy sauce and ketchup and mix well. Transfer the rice to a plate and wash pan. 

Generously spray  or coat the pan with cooking oil. Pour 1 egg mixture into the pan while pan is hot and vigorously swirl egg around to fill bottom of pan and then lower the heat as soon as the egg is half solid. Top the center of the egg with half of the rice. Fold both sides of the omelet around the rice. Slide the egg to the edge of the pan and flip seam side down into a plate. While it is hot shape the omelet into a football using a paper towel so you don't burn your hands.

Continue making a second omelet and then complete the process. Decorate top of egg with ketchup and enjoy!