Omurice with a Twist

Ingredients

• 2 cups (400g) cooked white rice 2 cups (400g) cooked white rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 carrot, finely diced 1 carrot, finely diced
• 1/2 cup frozen peas 1/2 cup frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons ketchup 2 tablespoons ketchup
• 4 large eggs 4 large eggs
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs for garnish (such as parsley or chives) Fresh herbs for garnish (such as parsley or chives)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the diced carrot and frozen peas to the skillet and cook for another 2-3 minutes until the vegetables are tender.
4. 4.
   Push the vegetables to one side of the skillet and add the remaining tablespoon of oil to the empty side.
5. 5.
   Add the cooked rice to the skillet and stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
6. 6.
   In a small bowl, mix together the soy sauce and ketchup. Pour the mixture over the rice and vegetables, stirring well to evenly coat everything. Cook for an additional 2 minutes.
7. 7.
   Season the rice mixture with salt and pepper to taste.
8. 8.
   In a separate bowl, whisk the eggs until well beaten. Season with salt and pepper.
9. 9.
   Heat a non-stick skillet over medium-low heat and add a small amount of oil.
10. 10.
    Pour the beaten eggs into the skillet and swirl to create a thin omelette. Cook until the edges are set and the center is slightly runny.
11. 11.
    Carefully slide the omelette onto the rice mixture, folding it over to cover the rice completely.
12. 12.
    Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Rice — It's best to use day-old cooked rice for this recipe as it has a drier texture, making it easier to stir-fry without becoming mushy.
• Eggs — Whisking the eggs well before cooking will result in a fluffier omelette. Be careful not to overcook the omelette to maintain its soft texture.

Tips & Tricks

• Customize the vegetable mix according to your preference. You can add bell peppers, mushrooms, or corn for extra flavor and texture.
• For a spicier twist, add a dash of hot sauce or chili flakes to the tomato-based sauce.
• To make the dish more indulgent, sprinkle grated cheese on top of the rice before adding the omelette.
• Serve with a side of pickles or a fresh salad to add a refreshing element to the meal.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the omurice hot, garnished with fresh herbs. Cut into wedges and let the omelette flow over the rice when serving to showcase the beautiful presentation.

Presentation advice

To make the dish visually appealing, drizzle the tomato-based sauce over the omelette and rice in a decorative pattern. Sprinkle some fresh herbs on top for a pop of color.