Asian

Fried rice omelette (omurice)

Name: Fried rice omelette (omurice) recipe
Yield: 2
Cuisine: /asian
Ingredients: 3 tsp vegetable oil; 50g bacon, chopped; 1 small onion, finely chopped; 250.00 ml leftover cooked sushi rice; 80g corn cob; 20.00 ml tomato sauce; 3 tsp soy sauce; 6 eggs; 40.00 ml milk; Tonkatsu sauce (see notes), toasted sesame seeds and finely chopped and sliced red chilli, to serve

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by Lucy Nunes

Delicious Team

Jul 03, 2023

“I love a runny, fluffy omelette, but they can leave you feeling hungry. This one feels like a real meal with its fried rice filling. It’s perfect to use up any leftover veg from the fridge or freezer and is ready in no time.” – Lucy Nunes

3 tsp vegetable oil
50g bacon, chopped
1 small onion, finely chopped
1 cup leftover cooked sushi rice
2/3 cup (80g) frozen corn and pea mix
1 tbs tomato sauce
3 tsp soy sauce
6 eggs
2 tbs milk
Tonkatsu sauce (see notes), toasted sesame seeds and finely chopped and sliced red chilli, to serve

Method

1.

Heat 1 tsp oil in a large frypan over medium-high heat. Cook bacon, stirring occasionally, for 4 minutes or until golden. Add onion and cook, stirring, for 3 minutes or until softened. Add rice and vegetables and stir-fry for 2-3 minutes until warmed through. Add tomato and soy sauce and stir-fry for 1 minute or until well combined. Cover to keep warm.
2.

Whisk eggs and milk in a large bowl until smooth. Heat a medium non-stick frypan over high heat until very hot. Add 1 tsp oil and swirl to coat pan. Pour half the egg mixture into the hot pan and immediately whisk egg mixture with 2 chopsticks in a small circular pattern until there is a thin base of cooked egg but remaining egg is still slightly runny. Remove from heat and slide out onto a serving plate. Spoon half the rice and vegetable mixture along centre, then fold egg up over slightly to cover.
3.

Repeat to make a second omelette. Drizzle with tonkatsu sauce, sprinkle with sesame seeds and chilli, and serve.