Omurice – オムライス


  • 3 tablespoons ketchup
  • 2 tablespoons chicken stock, vegetable stock or water
  • 1 tablespoon vegetable oil
  • 6 button mushrooms (chopped)
  • 1/4 cup onions (finely chopped)
  • 1 small carrot (diced)
  • 1/4 cup frozen peas (thawed)
  • 2 cups cooked short grain Japanese rice
  • salt and pepper (to taste)

For the omelette:

  • 4 large eggs
  • 2 tablespoons water
  • 1 tablespoon vegetable oil


  • Whisk catsup and stock in a very bowl and put aside.
  • in a very deep frypan over medium/high heat, add oil and mushrooms. Cook for 4-5 minutes, or till the water from the mushrooms has gaseous.
  • Add onions, carrots and peas and cook for three minutes, or till carrots square measure tender however still yield a soft crunch.
  • Add rice and break it up employing a plastic or wood paddle. combine well and add catsup mixture. combine well till the rice is equally coloured. flip the warmth to all-time low temperature and season with a bit salt and pepper.

Making the omelettes:

  • in a very separate bowl, whisk a pair of eggs and one tablespoon water.
  • in a very skillet over high heat, add oil and swirl to equally coat very cheap. once the oil is hot, add the egg mixture and swirl around to make a spherical omelet. once the omelet is generally braised (slightly fluid top), lower the warmth to low.
  • Add half the rice mixture within the center of the omelet and gently fold both sides toward the middle. It doesn’t need to entirely cowl the rice, merely enough that you simply will fold a bit of the dish over the rice. Place a plate on high of the pan (make certain it’s touching the pan, flat) and quickly flip the pan that the omelet falls onto the plate. high with a angular shape angularity catsup pattern and serve.
  • Repeat identical step for the second omurice omelet.


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