Pasta Sauce Omurice (Japanese Omelette Rice)
Omurice is a super popular Japanese comfort food made from fried rice wrapped in an omelette. The rice is frequently seasoned with ketchup or a demiglace, but I like to do mine with leftover red pasta sauce! It's an easy way to use up leftovers and tastes so good!
Servings: 4 people
Ingredients
- 1 clove garlic minced
- 2 cups Japanese rice cooked and refrigerated
- 1/2 onion chopped
- 1/2 cup frozen veggie medley
- 1 cup red pasta sauce storebought or homemade
- 4 eggs 1 egg per serving
- oil for frying
- salt
Instructions
- In a large wok, heat oil and garlic. Add onions and saute until soft.
- Add cold rice, and use a spatula to break up the chunks.
- When rice is heated and frying, add frozen veggies. Mix thoroughly; the veggies should only take 1-2 mins to heat up.
- Add 1/2 cup of pasta sauce and mix. Taste your rice and add salt as needed.
- Set fried rice aside as you prepare the omelette. Omurice is served in single servings, so make each omelette as you serve.
- Lightly beat one egg and pour it into a small skillet over stovetop, spreading it out to create a thin omelette. Cook until it's about 80% done.
- Scoop about a cup of fried rice onto a plate and shape it into a football.
- Slide the hot cooked omelette on top of the rice. Put a paper towel over the omelette (so you don't burn your hands) and use your hands to press the ends of the omelette over the edges of the rice, maintaining the football shape.
- Top with an extra drizzle of pasta sauce and repeat the process for all your servings.
Notes
I sometimes add a splash of milk to my eggs when making the omelette, for a thinner, smoother texture. Honestly, you can make your eggs however you like.