Japan’s famous Omu-rice (Omelette Rice), fried rice wrapped with thin omelette, is seasoned with Ketchup. For those who don’t enjoy Ketchup, and also who want to try different flavour, I suggest this Oyster Sauce seasoned Omu-rice. Chicken is usually used for Omu-rice, but I use Pork for this one.
1/2 tablespoon Vegetable Oil
1 cup Cooked Japanese Rice *warmed
1 small clove Garlic *finely chopped
1 to 2 Shiitake Mushrooms *cut into small pieces
50g Roasted Pork OR Ham *cut into small pieces
1 Spring Onion *finely chopped
Salt & Pepper
1 teaspoons Oyster Sauce
2 teaspoons Oyster Sauce
1/4 teaspoons Sugar
1/6 to 1/4 teaspoon Soy Sauce
1/4 teaspoon Sesame Oil
1 teaspoon Sake (Rice Wine) OR Water
- To make the sauce, combine all the sauce ingredients in a small bowl. You will pour this sauce over the Omu-rice.
- Heat Oil in a frying pan and cook Garlic, Shiitake and Pork, then add Spring Onion. When all is cooked, add warmed Rice and mix to combine. Season with Salt & Pepper, add about 1 teaspoon Oyster Sauce and mix well.
- Next you cook Omelette. Whisk 2 Eggs in a small bowl. Heat oil in a frying pan over medium high heat. When the pan is hot, pour the egg mixture, tilt the pan to make a round omelette, and remove from heat when the top is still gooey.
- Place the fried rice on the omelette, fold both sides of the omelette to cover the rice, then slowly move it to the edge of the pan and flip it onto the plate.
- Cover it with a paper towel to shape it into football/rugby ball shape only if you want to do so. Pour the sauce over and enjoy.
- Alternatively you can just place the omelette on top the rice.