Omurice (ketchup rice under an omelette)
Savory ketchup fried rice tucked under a soft, silky omelette, the Japanese café dish that looks adorable and tastes like pure comfort.
- 50 min total
- 25 min hands-on
- A little more hands-on
- Serves 2
- About $1.70 a serving
- 680 calories
- Vegetarian
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- ½ yellow onion, finely chopped
- ½ cup frozen peas
- ⅓ cup ketchup, divided
- 4 large eggs
From your pantry
- 1¼ cups water
- ¾ tsp salt, divided
- 2 tbsp vegetable oil, divided
- 1 tsp soy sauce
- ¼ tsp black pepper
Each serving has about 680 calories, 22 g protein, 95 g carbs and 24 g fat, and costs about $1.70 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No frozen peas? Frozen mixed vegetables work.
Steps
Tap an underlined word for a quick explanation.
the rice, then put it in a small with 1¼ cups water and ¼ teaspoon salt and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low for 15 minutes. Spread the rice on a plate to cool for 10 minutes while you the onion.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Low heatTimer: 15 min
Dolly’s tip: Cooling dries the rice a little, so it fries up in separate grains instead of clumping.Heat 1 tablespoon oil in a large nonstick over medium-high. Cook the onion 3 minutes, until soft, then add the peas for 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min
Add the rice, ¼ cup ketchup, the soy sauce, pepper and ¼ teaspoon salt and 3 to 4 minutes, until every grain is rosy and hot.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Medium-high heatTimer: 3 min 30 sec
Pack the rice into two small bowls and turn each out onto a plate as a neat dome. Wipe out the skillet.
Dolly’s tip: Packing it into a bowl and flipping it out gives you the classic café shape.2 eggs with of salt until completely smooth, with no streaks of white.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Heat half the remaining oil in the skillet over medium heat. Pour in the eggs, stir gently for 20 seconds, then spread them into an even layer.
Medium heat
Cook without stirring 1 to 2 minutes, until the top is just set with no liquid egg left. Slide it over one rice dome so it drapes down the sides.
Medium heatTimer: 1 min 30 sec
Dolly’s tip: Lift the pan off the heat if it’s cooking too fast. Soft and silky beats brown and rubbery.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Repeat with the other 2 eggs and the rest of the oil. Squeeze a line of ketchup over each and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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