Growing up my brother and I probably had at least 2-3 ‘Omurice’ a week. ‘Omurice’ is one of the examples of ‘Yoshoku’, which refers to Western influenced Japanese cuisine. And this type of cuisine is also very popular in Korea. The typical Omurice we used to eat had fried rice with vegetables, ham or bacon wrapped inside thin omelette and topped with tomato ketchup. My little brother loved the combination of these flavors so much that he would ask me to make simpler version at home, which is steamed white rice topped with fried eggs and drenched in tomato ketchup. I know to some of you this sounds rather repulsive (I don’t love it either but it isn’t really that bad…) but I know for a fact that there are people in this world who could eat almost anything with ketchup ;-). Luckily I am not one of those and I think this childhood favorite of my ketchup-loving brother could use a little makeover. And with a bit of effort, I would say the makeover was a success! I hope my brother will love this dish as much as my modest ketchup and fried egg rice I used to make.
- Prep time: 20mins
- Cooking time: 25-30mins
- Serves: 2
Sweet and spicy tomato sauce
- 2 tbsp. light olive oil
- 1 white or brown onion (150-160g), pureed
- 1 can. plum tomatoes
- 1/2 cup. organic vegetable stock
- 1 tbsp. tomato paste
- 3 tbsp. pure apple sauce
- 1 tsp. tabasco
- salt to taste
- 1/2 – 1 tsp. crushed red pepper
Fried rice and Omelette
- 2 1/2 tbsp. light olive oil
- 1 tsp. pure sesame oil
- 3/4 cup. mixed or white rice
- 1 cup. water
- 1 leek (150-160g), chopped
- 2 cup. chopped portobello or shiitake mushrooms
- 6 small or 4 large eggs
- salt and pepper to taste
Puree onion in a food processor and add in a saucepan with oil, plum tomatoes, stock and tomato paste. Simmer for 4-5 minutes over medium-high heat, stirring and crushing the tomatoes. Add apple sauce, tabasco and salt. Turn the heat down to low and let the sauce simmer gently for 20 minutes, stirring occasionally. After 10 minutes, add 1/2 -1 teaspoon of crushed red pepper (depending on the level of heat you want).
Meanwhile, rinse and drain rice 3 times, until water is almost clear. Place it in a pot with 1 cup of water and bring it to a boil. Let it boil for 2 minutes and turn the heat down to very low. Cover and leave it to gently cook for 15-16 minutes.
While the rice is cooking, chop leek and mushrooms and set aside. Prepare two bowls and beat 3 small or 2 large eggs in each bowl. Coat non-stick frying pan with 1 tablespoon of oil (add a little more when necessary) over medium heat. Pour in the beaten eggs from one of the bowl and immediately tilt the pan around to make a thin round shaped omelet. When it’s cooked (should be within 3-4 minutes), take it off the heat and slide it out onto a plate. Repeat the process with the other bowl of beaten eggs. Set both aside omelets to cool.
Check the rice. If it is fluffy and all the water has been absorbed, take it off the heat. Uncover to let the steam out. In the same pan you made omelets earlier, add 1/2 tablespoon of oil and turn the heat up to medium. Add chopped leek and mushrooms then cook for 4-5 minutes or until soften. Add cooked rice, 1 teaspoon of sesame oil, salt and pepper. Turn the heat up to high, stir and cook the rice and vegetables for another 3 minutes.
When the tomato sauce is ready turn off the heat and start assembling the dish. How you plate is up to you, the easiest way would be to cover the rice with omelet and pour the sauce over. If you are up for a little challenge place the fried rice onto each omelet fold the sides to wrap and gently flip over. Plate the sauce.