The word “Omu-Rice” is actually a wasei-eigo, which means Japanese-made English or English words coined in Japan. It is made up from the words “omelette” and “rice”. It is a favourite of my pastor’s son so I gamely made it for him and his family. Unfortunately it wasn’t up to his standard…lol… He likes it with chinese rice, i.e. jasmine rice. I made using calrose rice (Japanese rice). Fortunately, the rest of us enjoyed it.
Omu-rice is simply fried rice wrapped in omelette and drizzled with barbeque or tomato sauce. Frankly, frying cooked rice with assorted ingredients and eggs all altogether will make the job easier for the cook and make it an equally sumptuous meal. However, taking the extra mile to wrap the rice in omelette makes the simple fried rice a completely new dining experience. So here’s a new way to liven up your dinner time at home !
To make FRIED RICE :
– steam calrose rice together with japanese sweet potato (cubed) in sufficient water
– fry some minced garlic with oil and stir-fried with chinese sausages, chinese mushrooms, pork and broccoli stem
– season with light soya sauce, sesame oil, salt & peper to taste
To make OMELETTE
– whisk 2 eggs lightly seasoned with salt & pepper to taste (for 1 omu-rice)
– heat up a frying pan and greased it thoroughly with cooking oil. Heat it for a further 30 seconds
– pour in the egg mixture and swirl it around the heated pan quickly to form a thin and large omelette
– lower the flame
– add sufficient fried rice on one side and quickly fold the other side over the rice
– pan fry till both sides are nicely brown
To serve OMU-RICE
– Drizzle barbeque sauce or tomato sauce over the omelette
– Serve with greens and a side dish like grilled scallops