Omuraisu is a Japanese omelette or, deconstructed, fried rice wrapped in an egg omelette. Ketchup is traditionally added to the filling and used as decoration for the top. However our family, not being anywhere near Japanese, thinks that ketchup is only for french fries. My husband did grow up pouring ketchup over his mother’s meat loaf but I can understand the necessity 😀
Although I made omuraisu for our son’s bento box, this is an easy, delicious, filling meal that can be made at anytime with leftovers from the refrigerator. I used leftover rice, sesame chicken and sauteed peppers. This is not the same thing as putting rice in burritos, omuraisu is supposed to have rice in it. My recipe makes enough for several omelettes or can be eaten alone.
I filled the top container of the bento with leftover noodles and curry, pickled zucchini and a tomato and cheese salad.
1 tsp vegetable oil
1 tsp sesame oil
1 cup cooked meat
1 cup cooked vegetables
1 1/2 cup cooked rice
1 tbsp chili garlic sauce
2 tbsp soy sauce
1 1/2 tbsp water
1 tbsp vegetable oil
2 eggs, well beaten
Heat the oils together in a non-stick frying pan, then add the meat and warm for a minute or two. Stir in the vegetables, rice and continue to warm for another minute. Stir in the chili garlic sauce, soy sauce, water and mix well. Take off the flame and set aside.
Heat the 1 tbsp of vegetable oil in a medium sized, non-stick skillet then add the eggs spreading them over the pan until you have a flat, partially cooked omelette. Add some of the filling to the center of the omelette, fold the sides over the filling and flip the whole thing over with a spatula. Allow the omelette to set over the flame for about 2 minutes. Decorate with a squirt of chili garlic sauce, serve or load into a bento box.