Omuraisu (Japanese Rice Omelet)
Course: EggsCuisine: EuropeanPrep Time
5 mins
Cook Time
15
minutesTotal Time
20
minutesServings
1
Ingredients
1 cup — cooked white or brown rice
2 thin slices — cooked ham, cubed
3 tablespoons — ketchup, divided
1 slice — processed cheese food (such as Velveeta) (Optional)
2 — eggs
undefined — salt and ground black pepper to taste
¼ teaspoon — chopped fresh parsley
Directions
- Heat a skillet over medium heat; coat with cooking spray. Add cooked rice, ham, 2 tablespoons ketchup, and cheese; cook and stir until well combined and heated through, about 8 minutes. Transfer to a serving bowl; shape into an oval.
- Beat eggs, salt, and black pepper together in a bowl. Heat a small skillet over medium heat; coat with cooking spray. Add egg mixture; cook until eggs start to set. Lift edges, letting uncooked portion run underneath. Gently fold eggs, using a spatula, into a cocoon shape. Remove from heat when eggs are completely set.
- Place omelet on top of rice; run a knife lengthwise through top layer of omelet to open like a butterfly and drape over rice. Top with remaining 1 tablespoon ketchup; sprinkle with parsley.
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