Omurice
蛋包飯
Sweet and sour tomato fried rice wrapped in a soft omelet. Cut it open to let the runny egg spill out, served with ketchup and parsley—a classic, comforting Japanese dish.
- servings
- 👥 1 serving
- time
- ⏱ 45 min
- Cuisine
- 🍽 Japanese
by @laicoouu · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 100 gground pork
- 50 gonion
- 4egg
- 250 gwhite rice
- 40 gketchup
- 1 gsalt
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 806 kcal
- protein
- 39.5 g
- fat
- 31.5 g
- carbohydrate
- 84.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Add the ground pork to the pan and cook through. Add the onion and stir-fry until soft. Add ketchup and stir to combine.
- 2
Add the white rice and stir-fry until evenly mixed, then transfer to a plate and set aside.
- 3
Beat 4 eggs thoroughly with pepper and salt. Preheat the pan over medium heat and pour in the beaten eggs. Stir the eggs while shaking the pan back and forth so they set evenly. Turn off the heat when the eggs look jelly-like and slightly moist on top.
- 4
Fold the omelet backward from the front, gently shaping it into a dumpling. Turn on medium heat for about 10 seconds to set the shape.
- 5
Drizzle with ketchup, sprinkle with parsley, and serve.
