Homemade Omurice (Omelet Fried Rice)

Today I am sharing with you my homemade version of Omurice, or known as omelet fried rice. Omurice is a very popular westernized dish in Japan (and in Korea as well), which is basically fried rice wrapped in an omelet topped with ketchup or sometimes demi-glazed sauce. Since this omelet fried rice in this version already has so many flavors, I’m going to skip adding the ketchup on top. However, if you’d like, you are more than welcome to add ketchup on top off the egg.

Omelet fried rice is one way to jazz-up your way of eating fried rice and omelet. Savory and a tad spicy fried rice covered with soft fluffy omelet, this homemade omelet fried rice will satisfy your appetite and is surely a winner in my family. Also, any leftover fried rice, can be stored in an air-tight container for up to three days. Oh, it is better to cook the omelet on the day of consumption, freshly cooked egg is best for any food. Let’s get cooking, shall we?

Tools I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. I usually use this big wok for making fried rice, pad see ew, pad thai, steaming fish, or any stir-frying in general.
• Nonstick frying pan – not too heavy, easy to flip (great for making omelet) or any small-batch stir-frying, easy to clean.

Tip: For making fried rice, it is better to use steamed rice that has been previously refrigerated the day before. This is to ensure that the rice won’t lump up together when you cook the fried rice. Also, have all your ingredients ready and within arm’s reach, because, to get the “charred-flavored”, you want to cook the fried rice in a high heat, so you need to be quick to stir fry.

Ingredient:

• 3 portions of steamed rice (preferably the ones that have been previously refrigerated the day before).
• 6 large eggs
• 4 oz sausage (any of your favorite sausages) – sliced into small bite pieces
• 3 cloves garlic – minced
• 1 stalk green onion – thinly sliced
• ¼ medium cabbage – cut into small square pieces
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 4 tablespoons olive oil
• Salt and pepper
• Sliced cucumber to garnish (optional)
• Furikake to garnish (optional)

Direction:

• In a small bowl, add gochujang, soy sauce, oyster sauce and give it a good mix.
• Prepare all the ingredients prior to cooking it in a wok/skillet. We will cook it in high heat, so it is better to have everything ready and within arm’s reach to avoid burning.
• Pre-heat one tablespoon of olive oil in a wok under medium-high heat.
• Once heated, add garlic, cabbage, sausages, sliced green onion, and stir for about 2-3 minutes or until it is cooked.
• Then, add steamed rice and pour the mixed sauce over it. Keep stirring until all are mixed thoroughly.
• Add a pinch of salt and pepper to taste. Adjust seasoning if needed.
• Keep stirring for about 2-3 minutes to ensure that all the rice are coated with the sauce. Turn off the heat.
• When ready to serve, scoop out some fried rice into a small bowl and press it until it is compact. Then, place the serving plate on the bowl and flip. Remove the bowl.
• Let’s make the egg – for each serving, crack open 2 large eggs and beat the egg nicely.
• On a nonstick frying pan, heat up a tablespoon of olive oil under low-medium heat. Spread the oil all over the pan.
• Once heated, pour the beaten egg on the oil. Let it cook for about 1-2 minute or until it is about 70-80% cooked. Remember, even after the heat is turned off, the egg is still “cooking” for a while. I find that a little “runny” egg is best for omelet fried rice.
• Transfer the cooked egg on top of the fried rice on a serving plate. Garnish with Furikake and cucumber. Eat while it’s still warm. Enjoy!