Omurice is a dish that originated in Japan and was then adopted by many other Asian cuisines. This dish is very popular in Korea and it was actually the first dish that my little sister learned how to cook! Omurice consists of fried rice wrapped in a fried egg blanket. It is often served with ketchup or a demi glace sauce. For my omurice, I decided to use a shortcut demi glace sauce by starting off with a roux then adding ketchup and Worcestershire sauce!
One key to this dish is to use rice that has been precooked and cooled, preferably the day before. This is the case for most fried rice dishes because using fresh rice often results in soggy, mushy fried rice. If you don’t have time to precook the rice, it won’t be the end of the world, but I highly recommend taking the time to follow this step.
There are many different methods of preparing the egg for omurice. In Korea and Japan you can find tornado shaped omurice, tampopo omurice (look it up and be amazed) and many other types of omurice, but I decided to stick to the simple way that I learned how to make this dish at home! You just fry up the egg until the top is almost cooked through, but not all the way, then slide it on top of your prepared fried rice. My personal method is to slide the egg on the rice, then tuck in the edges of the egg under the rice to make a perfect circle.
This dish is perfect for breakfast, lunch, or dinner and can be prepared in less than 30 minutes. Give it a try and let me know what you think in the comments below! Enjoy!
The beauty of this dish is that you can basically use whatever you have stashed in your fridge for the fried rice. Depending on what proteins I have stocked in my fridge, I will sometimes use sausage, spam, beef, tofu, you name it! For today’s fried rice, I decided to use ground pork, bell pepper, onion, carrot and green onion. I would recommend sticking with the onion and green onion, but feel free to improvise and use mushrooms, zucchini, or whatever other veggies you are craving!
Korean Style Omurice
Ingredients
- 2 tbsp Vegetable oil Divided
- 1/2 Carrot Diced
- 1/2 Red bell pepper Diced
- 1/2 Onion Diced
- 1 Green onion Diced
- 1/2 lb Ground pork
- 2 cups Cooked white rice
- 1 tbsp Minced garlic
- 2 tbsp Worcestershire sauce
- 3 tbsp Tomato paste
- 2 tsp Sugar
- 1 tbsp Butter
- Pepper
- 3 Eggs
Omurice Sauce
- 1.5 tbsp Vegetable oil
- 1 tbsp Flour
- 1/2 cup Water
- 2 tbsp Ketchup
- 3 tbsp Worcestershire sauce
Instructions
- In a large pan, heat 1 tbsp oil over medium high heat. Add ground pork and cook, stirring often for about 1 minute.
- Add diced onion, carrot, bell pepper and green onion to pan. Cook until onion is translucent and vegetables are softened, about 3 minutes.
- Add minced garlic to pan, cook until fragrant about 1 minute.
- Add butter, tomato paste, sugar, and Worcestershire sauce. Stir to coat vegetables and pork. Add rice to pan and mi until vegetables and pork is evenly dispersed with rice. Remove from heat.
- Divide rice into 2 servings, put one serving rice inside a small bowl and invert onto a plate and repeat for other serving. Set aside
- Thoroughly beat eggs in a small bowl.
- Heat 0.5 tbsp oil in a small pan over medium high heat. Add half of egg mixture and allow to cook until top is almost completely cooked. Slide egg over plated rice. Repeat for remaining egg mixture.
- Once egg has slightly cooled, tuck edges of egg under rice for a more tidy look. This step is optional
Omurice Sauce
- In a small pot, heat 1.5 tbsp vegetable oil over medium low heat. Add flour to pot and stir constantly for 3 minutes. Add water to pot and stir, making sure to scrape up bits off bottom of pot.
- Add ketchup and Worcestershire sauce and stir. Simmer until thickened about 1-2 minutes, stirring constantly. Remove from heat and pour over prepared omurice.
- Sprinkle with sesame seeds and serve!
