Omurice (Chicken and Tomato Rice wrapped in Fried Eggs)

Omurice, is a contemporary Japanese dish. I guess it’s invented not long ago, yet it quickly becomes a very popular dish around the world.

Omurice is a kind of fried rice, commonly cooked with chicken, tomato sauce and ketchup, wrapped in omelette (a thin sheet of fried egg). In every Japanese restaurant, you’ll easily find this dish on their menu.

Some restaurants even create their own variations of fried rice inside the omelette, with different meats and flavours.

I like to cook this dish for my family, not only because it’s easily cooked, but also can I put all the delicious and healthy ingredients inside.

See all these yummy fillings inside the pan-fried eggs.

The fried rice absorbs all the flavours of chicken and tomato sauce. The omelette outside is just cooked and retains its smooth texture. This dish usually goes with some baby greens.

Omurice (Chicken and Tomato Rice wrapped in Fried Eggs) Recipe

(Printable recipe) By Christine’s Recipes
Course: Eggs
Cuisine: Asian
Prep time: 10 mins
Cook time: 30 mins
Yield: 2 to 3 serves

Ingredients:

• 230 gm chicken, diced
• ½ onion, diced
• 1 tsp minced garlic
• 5 to 6 button mushrooms, sliced
• 1 Tbsp Japanese white rice wine
• 1 can diced tomato, 400 gm
• 2 Tbsp tomato ketchup
• 1 bay leaf
• 75 gm frozen green peas
• 2½ rice bowls hot steamed rice, cooked with less water

Ingredients of fried eggs:

• 6 eggs
• 6 tsp thickened cream
• salt, to taste

Marinade:

• 2 tsp light soy sauce
• 1 tsp cornflour / corn starch
• 1 tsp sugar
• salt, to taste
• pepper, to taste

Method:

1. Mix chicken with marinade for 15 minutes. Rinse frozen green peas in boiling water and drain well. Season with salt. Set aside.
2. Heat oil in frying pan over medium heat. Add onion and cook until translucent. Push to sides of pan. Add some oil in the middle of pan. Saute garlic until fragrant. Add chicken, cook until colour changed. Pour in wine and stir well. Let chicken absorb wine. Toss in mushrooms and stir well. Add tomato, ketchup, bay leaf, and cook until sauce reduces and thickens, uncovered. Taste by yourself. Season with salt and pepper. Add green peas and cook briefly. Discard the bay leaf. Add rice, separate them and mix well with sauce. Transfer into three bowls for later use.
3. Beat 2 eggs with cream and salt. Heat oil in a non-stick frying pan (skillet). Pour the egg mixture in pan , quickly stir the egg with chopsticks. Immediately, spread the egg and make a round omelet by moving the pan around. When the egg is 90% cooked, remove from heat. Place one bowl of fried rice in the middle of the omelet. Fold top and bottom sides of omelet over the rice. Tilt the pan and let the omurice slide to the side of the pan. Hold a plate next to the side of pan. Quickly turn the omurice over to the plate. Drizzle some ketchup on top of omurice before serving. Garnish with baby salads, sweet basil if you like. Repeat this step to make three plates of omurice.

Notes：

• Don't over-cook the eggs. 
• When it just sets, you can place the rice and other ingredients inside. At this stage, keep the cooking time as short as possible because you don't want your eggs turn tough.