Recipe: Omurice

Fried rice is one of those dishes that every Asian seems to know how to make. It's easy, quick and versatile. Omurice is a Japanese style dish of fried rice wrapped in an omelette. There aren't many places around Sydney that serve omurice and some that do don't make it that well. From reading recipes online it seemed pretty straightforward so I decided to make it myself.

There wasn't really much cooking involved this time since I used leftover rice and store bought roast chicken. I would've liked it if I added a bit more mixed vegetables but I underestimated how much rice there was. There's always a pack of frozen mixed vegetables in my freezer for the convenience and those lazy days when I feel like having vegetables but don't want to wash, chop and cook.

The recipe has a higher vegetable to rice ratio than what is in the photos. I have also tried this using brown rice. It will taste the same but the rice may be a little chewier.

Ingredients (4 serves) 

• 4 cups cooked rice 
• 1 onion diced
• 1 tsp ginger finely cut 
• 2 cups mixed vegetables 
• 1 cup roast chicken 
• 2 tbs tomato sauce
• 1 tbs soy sauce 
• 4 eggs 
• 4 tbs milk 
• Salt and pepper to taste 

On medium-high heat saute the onions and ginger until the onions start to brown. Add in the rice and heat with occasional mixing for 3 minutes to allow the rice to dry off a little. 

 Mix in the vegetables and roast chicken. Turn the heat down to medium and add the tomato sauce and soy sauce. Mix well until all of the rice is coated in sauce.

Set the rice aside in a bowl. Wipe the pan clean to cook the egg. Cook the eggs one at a time with 1 tbs of milk for each egg. On medium-low heat pour in the egg mixture and cook until the base is set but the top is still runny. Add in a quarter of the rice to one side of the omelette and fold the other side over. 

If you are unable to fold the egg in the pan, slide the unfolded egg and rice onto your plate and then fold it with your hands. 

Serve with your choice of vegetables.