Tag Archives: eggs

Omuraisu: Fried Rice Omelet

31 Oct

True loves of couples takes special place in our hearts

When lonely time with no love, you can make lovely couple of fried rice and omelet

It is enjoy new home-cooking and show food’s romance


Omuraisu: Japanese-style Western food

Got leftover rice? Got random bits of vegetables and meats and/or seafood? You have a meal. Yakimeshi (fried rice) is best prepared with day-old (or more) cooked rice, because refrigeration dries it out and allows the grains to separate. So don’t look at that dry, old rice as a nuisance – eat it’s potential!

Got eggs, too? Then you’re set to make one of the most popular yoshoku (Japanese-style western food) dishes, omuraisu (a portmanteau of omelet and rice). In its most basic state, it is an omelet stuffed with fried rice, topped with either tonkatsu sauce or ketchup. Substitute the ingredients below with whatever suitable bits and pieces you have available to you, and riff on the theme with the sauces of your choice. Common variations see omuraisu dressed up with a curry sauce or Chinese-style an (a thickened soup stock).

Ingredients (per omelet)

For the Yakimeshi (fried rice)

  • 2 Tbsp. vegetable oil for cooking
  • ¼ cup white, yellow or green onion, chopped
  • ½ clove chopped garlic
  • ½  cup chopped vegetables of your choice (e.g. zucchini, bell peppers, mushrooms, peas, green beans, tinned corn, or whatever is handy)
  • ½  cup chopped protein of choice: cooked meats such as pork, ham, or chicken, or raw or cooked seafood such as shrimp, scallops, prawns or squid
  • salt and pepper (white pepper is best, but black pepper is fine) or dashi powder and pepper to taste or ½ a crushed bouillon cube
  • approx 1 cup warm cooked rice (reheat before frying)
  • 1 Tbsp each of tonkatsu sauce and tomato ketchup or 1 Tbsp soy sauce

For the Omelet

  • vegetable oil, for frying
  • 2  eggs

How to make Omuraisu:

Prepare the yakimeshi:

  1. Chop all ingredients before beginning. Once you begin cooking, you won’t have much time.
  2. In a large pan, heat oil over medium heat and sauté onion and garlic until onion softens.
  3. Add chopped vegetables, and cooked meat or seafood and continue to sauté until vegetables are cooked through and meat is heated. If using raw seafood, wait until vegetables are mostly cooked through, and add raw seafood for the last 2 minutes or so of cooking (so as not to overcook).
  4. Salt and pepper to taste
  5. Add the re-heated rice (easiest done in a microwave) and stir to break it up.
  6. Add the sauce of your choice, and stir to mix. If using soy sauce, clear a space in the middle of the pan, add the soy sauce to the hot pan, and then mix in. This prevents the sauce from being absorbed by a select few grains of rice.
  7. Clear a space in the middle of the pan and add a drizzle of sesame oil if desired. Mix into the rice.
  8. Once heated through, transfer to a bowl or plate while you prepare the omelet.

Prepare the omelet:

  1. Pre-heat a smaller, non-stick or well-seasoned frying pan on medium-high heat, adding just enough oil to thinly coat the surface.
  2. In a bowl, crack two eggs and beat vigorously. To be very Japanese, do this with chopsticks!
  3. When the pan is hot enough (it is ready when eggy chopsticks across the surface results in a cooked stripe of egg) quickly pour in the egg, and then mix with chopsticks until partially set, but still covering the surface of the pan.
  4. Allow to set to desired consistency – the Japanese like it a little runny.
  5. Carefully slide the sheet of egg onto your serving plate, and place yakimeshi onto half of the egg sheet. Fold over the over half, resulting in a half-moon omelet filled with fried rice.
  6. Top with ketchup or tonkatsu sauce.


Yakimeshi can use up all the random bits left in your fridge. Just stick to the general rule of cutting things quite small, and cook the ingredients in order starting with the things that take longest first (like onions, bell peppers, frozen peas) and working down to quick things like green onions , tinned corn, or chopped greens. Here are some other suggestions:

  • Try throwing in some katsuobushi (bonito flakes) in at the end for good measure and a little extra saltiness.
  • Add some spice with hot chili paste, chili flakes, or a few drops of chili oil
  • Make the rice extra moist by adding ½ a can of tomatoes and a bay leaf in after sautéing the vegetables. Heat through and continue with the recipe.
  • Add a drizzle of sesame oil in with the soy sauce for a little extra aromatic quality.

For fuwafuwa, torotoro eggs:

The Japanese love their eggs runny, and a true Japanese omuraisu omelet is only partially set and prized for its simultaneously fluffy (fuwafuwa) and runny (torotoro) texture. If you’re confident in your frying-pan technique, and can easily flip pancakes and crepes with a flick of your wrist, then try the art of making a fuwafuwa torotoro omuraisu the way the pros do, by either putting a soft omellette on top of your rice:

or by incorporating the rice into the omellette right in your pan:

Happy forking!


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Have you ever put two gorgeous gals in a room, set up a camera, and watched them get forking? That’s what I did today, and well… here are the results.

Get ready to drool.


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I love forking with girls.