Vegetarian Omurice /Japanese Fried Rice Omelette#EattheWorld

Omurice, it's a Japanese invention that combines an omelette with fried rice. You'll often hear it referred to as omuraisu, omumeshi or omuretsu" and "raisu," the Japanese pronunciations of "omelette" and "rice" Some versions have the rice rolled up in the omelette
I'm also sharing here, a traditional Capsicum Ketchup, since it's easy and tasty, while the recipe calls for Okonomiyaki Sauce.

Japanese Omurice is made with chicken, but Koreans commonly use beef, pork or ham as well. Shrimp is another good option.

I have used vegetables, like carrot, onion, and scallion. You can also add  celery, zucchini, or mushrooms. 

I used 2 eggs per serving for this recipe, but you can use 3 if you want a thick omelette covering your rice. You can also add a little bit of heavy cream or milk for a softer omelette, but I didn’t include it in this recipe. This is an easy fried rice flavored with sweet, tangy ketchup and wrapped in an egg omelette.

Serves 2
Ingredients
1 Medium Onion - finely chopped
1 Scallion - finely chopped
1 Small Carrot - finely chopped
½ Teaspoon Black pepper powder
1 Tablespoon Soy sauce
3 Tablespoons Capsicum Ketchup - recipe below
½ Teaspoon Salt
2 Tablespoons Oil or as required for pan frying
2 Cups Heaped Cooked Cold Rice -
4 Eggs
To Make the Kewpie Mayonnaise
1 Cup Mayonnaise
¼ Teaspoon Garlic powder
2 Teaspoons Tomato Ketchup

Method
Prepare the fried rice ingredients by finely chopping all the veggies.

Heat a large skillet over medium high heat f oil. Add the onion, scallion, carrot and stir fry until the onion turns soft. Stir in soy sauce, salt and pepper to taste.

Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add capsicum ketchup (adjust to taste), salt and pepper to taste, continue to stir until the ketchup is evenly incorporated into the fried rice. Keep this aside.  

Heat a lightly oiled small non-stick pan over medium low heat.

Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Add the egg mixture to the pan and swirl it around to cover the pan.

When the bottom is set but the top is still runny, turn off the heat and add one serving of the fried rice in the middle of the egg omelette.  Using a spatula, fold both sides of the omelette over the rice. Push the whole Omurice to the side of the pan.

Flip it onto a plate. Top it off with a squeeze of ketchup or Kewpie mayo. It's ready to enjoy.

Capsicum Ketchup

Ingredients

1 Tablespoon Olive Oil
1 Medium Onion - finely chopped
1 Large Red Capsicum - roasted
200Ml Tomato Puree
4 Ripe Tomatoes - chopped
¼ Cup Apple Cider Vinegar
1 Stalk Celery - chopped
1" Piece Ginger - chopped
4 Cloves Garlic - chopped
¼ Cup Dark Brown Sugar
2 Teaspoons Honey
1 Teaspoon Salt
½ Teaspoon Coriander powder
¼ Teaspoon Nutmeg Powder
¼ Teaspoon White Pepper

Method

Roast the capsicum in a preheated oven at 180°C for 15 minutes or until the skin start to blacken or on the gas flame. Wrap the capsicum, in aluminum foil, fold over the edges to seal and trapped steam which will help loosen the skin from the capsicum. Once cooled, peel the skin off, de seed it and roughly chop them.

Add the olive oil to a pan and sauté the onions, celery, ginger, and garlic until they are just starting to turn brown around the edges. Add the capsicum, dark brown sugar. Cook, stirring until the sugar has melted. Add the chopped tomato, vinegar, tomato puree and salt, Gently simmer over low heat, stirring regularly. Once the softens and the sauce starts to thicken, switch off the flame. Allow the mixture to cool. 

Add the cooled mixture to a food processor or blender and process until smooth. 

I wanted the ketchup smooth, so passed the blended mixture through a fine sieve and discarded the solids. Now add the sauce back into the pan, add in the honey, coriander, nutmeg and white pepper powder. Give this a good mix and bring this to a boil, reduce the flame and it simmer till it form a thick sauce consistency, switch off the flame, cool. 

Capsicum Ketchup is ready.

You can freeze the remaining in an airtight container for 2 - 3 months.

My Notes

If the rice is a bit too hard after being in the fridge, heat it up in the microwave to soften it a little.
You can also shape the Omurice by hand using aluminum foil or a paper towel. Drizzle some ketchup on top. Repeat the last 3 steps for another serving.
Labels: Omurice, Japanese, Asian Cuisine, Vegetarian, Egg, Kwepie, Mayonnaise, Capsicum, Ketchup, Homemade, Eat the World

                   
Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World. This month it's secret Santa wherein we can choose any dish by the blog assigned to us.  

Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon) 

A Day in the Life on the Farm: Japanese Rice 

Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes) 

Cultureatz: Ramen Burger with Honey Teriyaki Sauce 

Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard) 

Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread 

Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette 

Pandemonium Noshery: Ginger Pork Stir Fry 

Palatable Pastime: Edamame with Sakura Dipping Sauce