Omurice is a contemporary Asian dish consisting of an omelette made with fried rice. Its name derives from the combination of the English words omelette and rice. Omurice is said to have originated from Japan and it became a popular dish at a western-style restaurant in Tokyo’s Ginza district around the turn of the 19th century.
A relatively simple dish, it typically calls for rice fried with ketchup, chicken and onions wrapped in a thin sheet of fried egg. Different variations of this dish can include peas, carrots, mushrooms, green peppers, onions and kimchi. Pork or beef can be substituted for chicken as well.
½ lb chicken breast (or any other choice of meat)
1 green pepper
4 white mushrooms
4 tbsp ketchup
1 tbsp vegetable oil
4 cups of cooked/steamed rice
Salt and pepper to season
Dice chicken, green pepper, mushrooms, and onion.
Heat vegetable oil in a frying pan and sauté diced chicken.
Add diced onion, mushrooms, and green pepper in the frying pan and sauté together.
Add cooked/steamed rice in the pan and mix well. Sprinkle some salt and pepper.
Stop the heat and add ketchup and mix well.
Heat another frying pan and put some vegetable oil.
Whisk an egg in a bowl and pour the egg in the frying pan. Quickly spread the egg in the frying pan and make a thin, large, and round omelet.
Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice.
Cover the frying pan with a plate and turn them over to place the omurice in the plate.
Put some ketchup on top of omurice and serve hot.
Repeat steps 6-10 to make four plates of omurice.