This month I’ve been trying to save money, so I decided to cook a classic student dish called omurice (オムライス / rice omelette). This dish is a sort of Japanese/Western hybrid, consisting of, well, rice and omelette (plus meat or meat substitute) and the all-important topping – tomato ketchup!
There are lots of inexpensive restaurants selling omurice in Japan, and it can often be found in underground malls and near stations. I never tried it in Japan because I was worried that there would be meat inside – there usually is – but I often admired it from afar. This isn’t classy food, but it’s warming, comforting food – perfect for those autumn nights that are bound to set in soon.
I’ve only made this once, so please note that the quantities might be a bit wrong. Don’t worry though – if you end up with a little too much mixture you can always have it on the side or stick it in your bento box! It’s also worth bearing in mind that this is the kind of recipe you should experiment with. The recipe below is veggie omurice, but you might like to make it with meat or other vegetables.
Ingredients (makes 1 ish)
- 130g rice, cooked (ideally sticky Japanese rice)
- 2 eggs
- 1/6 onion
- 90g Quorn pieces (or other chicken substitute)
- 1-2 tbsp tomato ketchup (for seasoning) plus ketchup for drizzling
- 1 tsp butter or margarine
- Salt and pepper
- Vegetable or sunflower oil (or you could try a low calorie cooking spray)
Cook the rice as per the instructions on the packet.
Chop the onion.
Season the Quorn pieces with salt and pepper.
Heat the butter gently in a frying pan or wok and fry the Quorn and onion.
Once the Quorn has browned a little, add the cooked rice and stir fry, mixing the ingredients together well.
Season with salt, pepper and tomato ketchup.
Beat the two eggs together well, seasoning with salt and pepper.
Heat the oil in another frying pan. Pour in the beaten eggs and heat.
When the eggs are almost cooked through, place the fried rice mixture in one half of the frying pan, on top of the omelette. Fold the omelette around the rice.
Place on a plate and drizzle with tomato ketchup. Serve with salad.
As always, I’ll be back sometime next month with another recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch!