Japanese Omurice

Breakfast is my favorite type of meal. Now Japanese Omurice is one of my best ever breakfast choices. Try it, you won't be disapointed!

Blog's Category: International, Perfect Breakfast, Vegetarian, Egg Dish

Omurice is Japanese type of scramble eggs, served over fried rice and drizzled with delicious mayo-based sauce. Not too exciting you say? Just try - it is amazing. Japanese omurice was on my To Try New Dishes list for a while I finally tried it and regret that I didn't do this for so long.

Notes:

- You can use any kind of fried rice for this recipe. Even leftovers from yesterday dinner. Although I recommend to try fried rice recipe below.

- Traditional sauce for omurice is special demi-glaze sauce. I have used easy to make oriental yum-yum sauce. You can go wrong with this one ;)

- The hardest part is cooking scrambled egg cocoon (it is pretty much like French omelet) the way it would be still creamy inside. If it would seem like you failed at this, don't be discouraged, you will get it right next time. By the way, you omurice still will be awesome.

- The recipe below is for one serving, but this serving is a big one!

Japanese Omurice - Scrambled Eggs Omelet Over Fried Rice

For a one large serving:

• 1 cup cooked rice
• 1/2 bell pepper, diced
• 1 medium carrot, diced
• 1 small onion, diced
• 1 tbs olive oil
• 1/2 tbs butter (or 1/2 tbs olive oil)
• 3 eggs
• salt
• black pepper
• 1/2 tbs soy sauce
• 1 tsp sriracha sauce (for mild spiciness level),  replace with ketchup if you don't like spicy food) 

Yum-Yum Sauce:

• 1 tbs good mayonnaise
• 1 tsp sriracha sauce (for mild spiciness level),  replace with ketchup if you don't like spicy food) 
• 1/2 garlic clove, minced (optional)
• pinch of ginger (optional)
• 1/2 tsp sesame oil (optional)

- First, prepare the sauce mixing all ingredients together.

- In a skillet, cook onion until translucent. Then add carrots and bell pepper. Stir fry for a two minutes. Add rice, black pepper, soy sauce and sriracha (or ketchup). Stir fry for two more minutes. Transfer rice onto serving plate and shape it into high elongated  pile. 

- In a bowl, whisk the eggs with a fork just to break them up until they drip from a fork like thin uniform thread. Often egg mix run through a mesh strainer to get  your omelet prettier. I'm lazy, so I didn't do that. Maybe next time ;)

- Heat non-stick skillet just until it is medium hot. Turn heat to medium-low. Add piece of butter (or olive oil) and immediately pour whisked eggs onto medium hot skillet and start to scramble eggs vigorously. When eggs are still runny and creamy on a surface, fold one egg over the other and shaking skillet to one side to create egg cocoon and bring it to the edge of a skillet.

- Carefully flip egg "cocoon" onto pile of rice. Cut cocoon with sharp edge of knife and unfold cut edges over the rice pile to expose creamy scrambled egg goodness.

- Drizzle with yum-yum sauce and serve. Enjoy!



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In Pictures

This is serving for my carnivore hubby, topped with a fried kielbasi :)