Easy Omurice Recipe - Omelette Wrapped Rice
All of the comforting flavors of Japanese style omurice can be yours in minutes with this easy omurice recipe. It follows the Japanese wrapped omelette rice style, which takes a flavorful fried rice, wraps it inside a thin and velvety omelette layer, and then is finished with Lee Kum Kee Sriracha Chili Sauce.
This simple version of omurice can have tons of different flavors added to it as well, making this omurice customizable and truly your own. It's a great staple recipe to learn and change up time and time again.
What You Will Need
Ingredients
- 1 Tbsp. cooking oil
- ¼ onion, diced
- 1 small carrot, diced
- 1 ¼ cups cold white rice, cooked
- 2 stalks scallions, sliced
- 2 Tbsp. frozen peas
- 4 eggs
Seasoning
- 1 tsp. Lee Kum Kee Premium Soy Sauce
- salt, to taste
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce, for serving
Made with
Lee Kum Kee products
How to make it
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Heat oil over medium-high heat in a large skillet. Add onion and carrot and cook for 5-6 minutes, until soft. Stir in the white rice, raise the heat to high, and cook for 5 minutes.
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Stir in the Lee Kum Kee Premium Soy Sauce, scallions and peas and let cook for 2 minutes further. Remove from heat.
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Whisk eggs well with a pinch of salt. Heat a clean non-stick skillet over medium heat. Add oil and eggs and cook like an omelette, allowing the bottom layer to set and lifting the edges cook the remaining runny egg. Leave the middle slightly wet and turn off the heat.
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Add the rice to the center of the eggs and roll into an omelette shape. Let the omurice rest, seam side down, for 30 seconds to seal.
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Remove to a plate. Drizzle generously with Lee Kum Kee Sriracha, top with more scallions if desired, and serve immediately!
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