This Omurice (オムライス) recipe features a fluffy and tender omelette covering a bed of savory fried rice and topped with homemade Demi-glace sauce. This popular Japanese dish is highly addictive and satisfying, and its easy preparation makes up for a home-cooking staple.
Fried rice is one of my favorite dishes to make at home due to its sheer versatility and ease, and it never fails to satisfy my cravings. Although there are many renditions of fried rice, the recipe I’m sharing today features a slightly Korean version of the Japanese staple, that is, Omurice.
Omurice, in which the name consists of a combination of Omelette and rice, is a popular dish made by home cooks that are enjoyed in every Asian household.
The recipe I’m sharing today is my own personal take on the dish, made with ground beef instead of the traditional use of chicken (you can substitute for any meat of your choice if preferred) complemented with a flavourful homemade sauce that uses Katsu sauce as the base (refer to my Homemade Katsu sauce recipe if you don’t have it available).
Although it is fairly simple in preparation, here are some tips to make the most delicious Omurice:
- Before you start the main preparation, lightly season the ground beef with salt, pepper, and mirin to heighten the flavor. I recommend using vinyl gloves to mix it in thoroughly.
- Cook rice in advance and let it chill, or use day-old rice. Using newly cooked rice will make the overall dish soggy, as it competes with the texture of the other ingredients when stir-fried. To achieve the distinct chewy grains of perfectly cooked fried rice, cool off the rice in advance.
- Prepare all stir-fry ingredients in advance. This will make the cooking process a lot more seamless, and prevent any ingredients from burning during preparation.
- Whisk the eggs and mix in whipping cream prior to pouring into the pan, and lightly season with salt to accentuate the flavor. Whipping cream is the secret to the tender, soft egg that you’ll want to achieve.
- Mix all the sauce ingredients together in a bowl before using a skillet to simmer. You’d want the sauce to be nicely blended and smooth, instead of a chunky texture.
- Remember the garnishing step for complete the beautiful aesthetics of the dish!
Hope you enjoy this Omurice recipe, and please leave me a comment below or send me a message on Instagram for any questions! Happy home-cooking!
Omurice (Japanese Omelette Rice)
- 100 grams ground beef or ham based on preference
- salt, pepper, and mirin (or rice wine) to season the beef
- 1/2 large onion diced
- 1/4 carrot diced
- 1/2 potato diced
- 1/2 stem of green onion diced
- 2 cups cooked white rice preferably day-old
- 1 tbsp ketchup
- 1/2 tbsp salt
- black pepper to taste
- 4 eggs lightly salted
- 2 tsp whipping cream or non-dairy creamer
- parsley for garnishing
- 6 tbsp katsu sauce
- 3 tbsp ketchup
- 3 tbsp Oligo syrup or corn syrup
- 1 tbsp oyster sauce
- 100 ml water
- Season ground beef with salt, pepper, and mirin while you prepare other ingredients. If the rice isn't chilled in advance, let it sit out in room temperature while you prep.
- Lightly oil a skillet on medium heat, and stir in green onion, onion, and potato.
- Once fragrant, stir in carrot and seasoned beef, and once the ingredients are nearly cooked through, season with salt, pepper, and ketchup.
- Stir in cooked rice and turn off the heat. Mix well and set aside.
- Whisk eggs in a separate bowl and lightly season with salt. Lightly oil a skillet on medium heat and pour onto the entire surface with the egg mixture. When the omelette is half cooked, lay fried rice in the middle and assemble in a round shape, leaving the outer ring open.
- Hold a large flat plate on top of the skillet and flip into the plate. Fold the edges inside and form a nice round shape.
- In a small bowl, mix together all sauce ingredients. In a small skillet, insert mixture and simmer for about 5 minutes. Pour over the Omurice and garnish with parsley.