Omurice or Omelette Rice - Fried Rice wrapped in Egg
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Omurice (Omelette Rice)

Omurice comes from two words, omelette + rice. The dish actually comes from Japanese cuisine but it has become so popular in Korea over time that now it has just become part of Korean cuisine
Course Lunch
Cuisine Korean
Keyword egg, fried rice, one dish meal
KoreanCategory Bap (밥)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 665kcal
Author JinJoo Lee

Ingredients

  • 4 cups cooked cold short grain rice
  • 1 small carrot , chopped (1/3 cup)
  • 1 small onion , chopped (1/2 cup)
  • 4 green onions , chopped (1/2 cup)
  • 6 oz ground beef , 15% lean

Seasoning for beef

  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp white wine or sake
  • 1/2 tsp garlic , chopped
  • black pepper
  • 2 Tbs vegetable oil
  • 4 large eggs (5 if you like thicker egg wrap)
  • black pepper and salt
  • ketchup

Instructions

  • Cold refrigerated leftover rice makes the BEST fried rice. But if you don't have any, quickly make some white rice now!
  • Chop carrots, onions, green onions and garlic. I like chopping these very small for Korean style fried rice.
  • Season ground beef by adding soy sauce, sugar, white wine, garlic and dash of black pepper. Set aside.
  • Whip eggs in a bowl until smooth. Season eggs with salt.
  • Heat 1 Tbsp oil in frying pan on medium high heat. Cook onions and carrots for 1-2 min.
  • Add seasoned ground beef in pan and sauté for another 2 min until beef is cooked.
  • Add rice to pan. Saute for 3-4 min. until rice is evenly cooked. ** If using cold rice from fridge, break up leftover cold rice with your hands to separate individual grains onto the pan as you add. You can just dump the rice onto the pan first and break it up with a spoon or stiff spatula but this is a lot harder. It is much easier to break it up by hand beforehand or break onto the pan. If using warm rice, you can easily do it with a spoon.
  • Season rice mixture with salt and pepper to taste.
  • Add green onions, mix and turn off heat. Set aside. If you don't want to use another pan, transfer the fried rice to a bowl and wipe the pan clean. Then reuse pan for the egg in next step.
  • Drizzle oil on frying pan on medium heat. Pour the egg mixture just enough to cover the pan. Lower heat and quickly add fried rice in the center part of the egg. Shape the rice so that it makes a boat shape (not necessary but do it if you want to make it look my picture haha).
  • Swish the pan around from side to side so that the egg flaps over and covers part of the rice. Help it along with a spatula. Just try to cover rice partially on each side then transfer over onto a plate but flip it over as you do it.

Nutrition

Calories: 665kcal | Carbohydrates: 79g | Protein: 23g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 258mg | Sodium: 240mg | Potassium: 461mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3875IU | Vitamin C: 6.9mg | Calcium: 70mg | Iron: 6.1mg