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Omurice (Japanese Omelet Rice): Inspired by Spy x Family (gluten free)
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Today I’m making “Sorry” Omurice, Inspired by Spy x Family.
This episode was so silly and adorable and I wanted to capture some of that cuteness in my food. When I saw Anya order the Omurice for lunch, I knew I just had to make it.
Omurice is an iconic Japanese dish that is incredibly popular to cook at home. It is considered Yōshoku as it is Western influenced or style Japanese dish. It combines ketchupy fried rice and a light and fluffy omelet to create a childhood favourite and staple in many homes.
It is quick and simple to make, warm, and comforting, so it makes for an easy weeknight meal for the family, or just for yourself.
Omurice is also great because it is a very adaptable dish. Using leftover rice, a mix of veggies (frozen is fine), and a protein of your choice. So it’s a great way to make use of the miscellaneous ingredients you may have at your disposal.
Plus, it’s fun to decorate the Omelet with ketchup designs! The theme of the episode of “Sorry” so I went with that, but you can be however creative you want to make your food more fun to eat. Hope you enjoy!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Omurice (Japanese Omelet Rice): Inspired by Spy x Family
Inspired by Spy x Family, I'm making Omurice. Omurice is an iconic Japanese dish that is incredibly popular to cook at home. It combines ketchupy fried rice and a light and fluffy omelet to create a childhood favourite and staple in many homes. This episode was so silly and adorable, when I saw Anya order the Omurice for lunch, I knew I just had to make it!
Ingredients
For the Fried Rice
- 3 225g chicken thighs, boneless and skinless, chopped into bite-sized pieces
- 100 g carrots diced
- 115 g edamame shelled
- 80 g mushrooms diced
- 1 onion diced (I use sweet or yellow)
- 2 Tbsp neutral flavoured oil I use canola
- salt & pepper
- 3 uncooked rice cooker cups Japanese short grain rice
- 150 g ketchup plus more set aside for decorating
- 2 tsp gluten free soy sauce
For the Egg Omelet (2 eggs + 2 Tbsp milk per serving)
- 8 large eggs
- 8 Tbsp milk per serving I use soy milk
Instructions
For the Fried Rice:
- Wash rice thoroughly and cook.
- Heat oil in a large pan over medium heat.
- Add chicken to the pan and cook until almost ready. Add in the onions and let them start to sweat. Mix in the carrots and cook, while mixing to avoid sticking, until the onions are translucent.
- Stir in the mushrooms and edamame and cook until the mushrooms begin to soften. Season with salt and pepper.
- Add in your rice, mix until evenly combined and create a well in the middle.
- Pour the ketchup into the well, and drizzle the soy sauce across the rice.
- Let the ketchup cook without touching, and once it starts to simmer, mix everything together until homogenous. Set aside.
For the Egg Omelet and Assembly:
- Prepare one omelet at a time.
- Heat a lightly greased, small medium pan over low heat.
- In a small bowl or measuring cup, whisk together 2 eggs and 2 tbsps of milk and pour into the pan. You want to tilt the pan to make sure the egg mixture evenly coats the pan.
- Let the eggs start to set and then spoon the fried rice into the middle of the egg.
- Gently fold up both sides of the egg over the rice. Carefully push the omurice to one side of the pan and flip it over onto a plate.
- Using a piece of paper towel, lay it over top of the omurice to collect any extra grease and shape it into its iconic shape.
- Decorate with ketchup, serve and enjoy!
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