It's classic Japanese comfort food - basically tomato friend rice wrapped up in an omlette. Sometimes served with a side of meat or veggies. Omurice is said to have originated at a western style restaurant called Renga-tei in Tokyo's Ginza district some time around the turn of the 20th century.
1/2 cup ham (or diced chicken breast if you prefer) cut into small pieces
1 cup cooked white or brown rice
Ketchup or Tomato Sauce
2 Large eggs
Salt and Pepper
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Extra time:45min › Ready in:1hour
Sauté the finely chopped onion (and I stress, finely) until transparent in butter. Add the chicken or ham and sauté until done. Add the rice and toss until heated through. Add about 2 to 3 tablespoons of ketchup and toss quickly. The idea is to colour the rice, not make it too saucy. Add a little salt and pepper to taste and place on a plate. Best to put it into a little mound like an omelette kind of shape.
Chuck some butter into the pan. Quickly prepare the egg mixture: two eggs in a bowl, salt and pepper, and mix up with a fork. Pour the egg mixture into the pan and create an omelette shape that is still slightly runny in the middle.
Once you are done, carefully turn the omelette onto the mounded rice. It’s also nice cut it carefully down the middle and let the egg run a little over the rice.
Draw something nice on top with ketchup, like a face or a star or something.