Omurice

A classic dish of 'yoshoku' cuisine (Western-style Japanese food), this dish of stir-fried rice topped with an omelette originated in Japan in the early 1900s. It's a staple meal in Japan, found at cafes and as home-cooked comfort food.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp canola oil, plus extra for the eggs
• 1 small onion, finely diced
• 1 cup sliced mushrooms
• 1 small carrot, finely diced (optional)
• 1 small chicken breast, cut into 2 cm cubes
• 75 g (½ cup) frozen peas
• salt, to season
• 4 cups cooked Japanese rice, chilled overnight
• 1 tsp soy sauce
• 2 tbsp tomato sauce (ketchup)
• 6 eggs, lightly beaten
• 60 ml (¼ cup) Japanese demiglace or more tomato sauce
• 60 ml (¼ cup) beef stock
• 1 tsp finely chopped parsley, to serve

Instructions

1. Heat a frying pan over medium heat and add the oil. Fry the onion for about 1 minute or until fragrant. Add the mushrooms and carrot and fry for another 2 minutes or until the carrots are softened. Add the chicken and peas, season with salt and fry until the chicken is just cooked through.
2. Add the rice to the frying pan and fry for about 3 minutes until the rice is warmed, softened and well mixed. Pour over the soy sauce and ketchup and stir until well combined.
3. Place the demiglace and beef stock in a small saucepan and stir over low heat until it comes to a simmer.
4. Remove the rice from the pan and divide between two bowls. Press the rice to the side of the bowl at a 45 degree angle, so that the rice forms a half-football or "torpedo" shape rather than a round dome. Turn the rice out onto two separate plates and keep warm while you cook the eggs.
5. Heat a clean frying pan (around the same size as the plate the rice is on) over medium heat and add about 2 tbsp of oil. Add half the beaten eggs and with a gentle pushing motion, push the egg from the edges of the pan to the centre as the egg slowly cooks. When the egg is set at the base but still quite wet on top, remove the pan from the heat and slide the egg over one plate of rice. Pour over a little demi-glace sauce (or tomato sauce) and sprinkle with a little parsley to serve. Repeat for the remaining bowl of rice.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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