Omurice (Omelet with Fried Rice)

More About This Recipe

• Considered “Western Food” in many Japanese eateries, Omurice is popular fusion favorite. Fried rice, topped with a crepe-like layer of eggs. Half omelet, half fried rice. Thus the name: “omu-rice.” If you’ve never tried this tasty comfort food, this version is a great place to start. Using a skillet and soup bowls, you can create tasty little mounds of Sriracha ketchup-flavored chicken fried rice, blanketed with a tender soft-cooked omelet. The trick here is to fry the rice on high, and cook the eggs on low. We’ve walked you through each of the steps with specifics that should help. For instance, keep a can of nonstick cooking spray nearby (it helps throughout the whole process, making it easy to mold and unmold both the rice and the final Omurice) and don’t start the process until you have pieces of parchment nearby. As a note, Step 8 of this recipe isn’t necessary. Many restaurants serve Omurice as a mound of rice topped by a blanket of eggs. So feel free to skip the part where you flip the egg and rice back into the bowl to tuck in the edges before unmolding it onto the plate one final time. Sliding the omelets over the top of each rice mound and tucking the edges underneath with a butter knife tastes just as good, and saves you some time and effort. But if you’re looking for a perfectly precise egg-wrapped look, follow Step 8 closely. It takes a few more minutes, but the end result is as good-looking as it is tasty.