I had this recipe sitting in my "list of dishes to try" for a while and almost forgot about it. Maki of Just Hungry wrote an interesting article on Omu Rice and in her words "Omu rice, or rice omelette, is an example of yohshoku, Japanese food that originated in the west but was changed around to suit the Japanese palette".
I recall that the first and last time I had Omu Rice was a long long time ago at this Japanese restaurant located in Raffles City, which had closed down few years back. Haven't seen this appearing in the menu of other Japanese restaurant. I wonder why.
The most tedious part of making this dish is the need to make omelette after omelette just to meet the required quantity in order to feed the whole family. Practice does make perfect though. By the time I got to the 5th omelette, I was able to get it at the right consistency and in a bright yellow without a hint of browning.
- 2 cups of cooked white rice
- 1 onion (finely chopped)
- 2 large cloves of garlic (finely chopped)
- 3 chicken thigh (de-boned and cut into small pieces)
- 1 can of button mushroom (sliced)
- 4 tablespoons of tomato ketchup
- 8 eggs (beaten and seasoned with salt)
- 100 ml of cooking wine
- Salt and pepper
Preparation:
- Season chicken with some salt (or light soy sauce) and pepper.
- Heat butter or cooking oil in frying pan.
- Saute garlic until fragrant. Add in onion and fry until translucent.
- Add in chicken and stir-fry until almost done.
- Add button mushroom to pan and continue to allow the chicken and mushroom to thoroughly cook.
- Pour wine into mixture and let the alcohol completely evaporate.
- Add in tomato ketchup and rice, and stir to mix well.
- Remove from heat and divide rice mixture into 4 portions.
- Coat skillet with oil.
- Make an omelette with 2 beaten eggs over medium to low heat. The omelette is only cooked on the underside, and the top should be slightly runny in the middle.
- Once done, turn off the heat and top 1 portion of the rice mixture on one side of the omelette.
- Using the help of a frying slice, fold the longer side over the rice.
- Lift and tilt the skillet and carefully roll the Omu Rice onto serving plate.
- Top with some ketchup and serve with vegetables on the side.
- Repeat the steps for omelette 3 times.
Number of Servings: 4
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