Growing up, it was a treat when my Mom made Omu Rice for us. It was not only delicious but a fun food to have as a child. When I became a Mom, I too made this dish for my children. Every child in a Korean household is familiar with this dish. It is a tasty way to use leftover rice and transform it into a beautiful appetizing dish, especially appealing to a child. I am using these vegetables in this recipe but you can use any vegetables. Often times, I will grab leftover vegetables or meats in the refrigerator, chop an onion and make the fried rice. Try it for yourself, I am sure the dish will be a hit with everyone in the family.
Ingredients
2 eggs
3 – 4 cups Fried Rice
3 – 4 teaspoons canola oil or oil of your choice
1/3 cup ketchup
3 cups cooked rice
1 cup sweet peas, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 link cooked chicken sausage, finely chopped
1 tablespoon canola oil or oil or your choice
2 tablespoons soy sauce
1/8 teaspoon freshly ground black pepper
Chop the sweet peas, onions, carrots and sausage in equal sizes.
If you are using frozen peas, rinse them over tap water in a strainer, add them right before adding the freshly ground black pepper and cook until warmed through.
Heat a pan on high heat. When the pan is hot, add the oil.
Add the chopped vegetables and sausage and sauté for 2-3 minutes or until the onion becomes translucent and the vegetables are cooked.
Add the soy sauce. Stir and cook for a couple of seconds.
Add the salt. Stir to mix well. Lower the heat to medium low.
Add the rice and break it apart with a back of a wooden spoon. Stir and combine well.
Add the freshly ground pepper. Taste the rice and season with kosher salt, if necessary. Set aside.
Heat a 10 to 12 inch non-stick pan on medium high heat. Add about 2 teaspoons of oil or enough to coat the pan. These steps will need to be repeated with each serving.
While the oil is heating, break an egg in a a small bowl. Using a fork, beat the egg.
When the oil is hot, using a paper towel, gently wipe off any excess oil. Lower the heat to low and return the pan to the stove.
Pour the beaten egg into the pan.
Immediately lift the pan by the handle and swirl the pan to spread the egg evenly. The pan has to be hot enough so the egg will coat the pan but low enough not to burn.
Lower the heat to the lowest setting and place the pan back on the stove. Move quickly on to the next step while the egg is barely set.
Place half of the fried rice in the center of the egg. Flatten and spread the rice leaving 2 inches around the perimeter. Fold the edges over the rice and using a spatula, apply gentle pressure to crease so that the edges stay folded.
Place a serving dish on top of the rice upside down inside the pan.
Place your hand on the bottom of the plate as you carefully invert the pan.
Don’t worry if the sides of the egg comes undone during the process, once the omu rice is on the serving plate, tuck the egg under the rice.
Drizzle the ketchup on top and serve.
Pour about 1/3 cup of ketchup in a corner of a plastic bag. Cut the tip. Create a pattern befitting the occasion; geometric to heart shape.
- 2 eggs
- 3 – 4 cups Fried Rice
- 3 – 4 teaspoons canola oil or oil of your choice
- ⅓ cup ketchup
- 3 cups cooked rice
- 1 cup sweet peas, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 1 link cooked chicken sausage, finely chopped
- 1 tablespoon canola oil or oil or your choice
- 2 tablespoons soy sauce
- ⅛ teaspoon freshly ground black pepper
- Chop the sweet peas, onions, carrots and sausage in equal sizes.
- Heat a pan on high heat. When the pan is hot, add the oil.
- Add the chopped vegetables and sausage and sauté for 2-3 minutes or until the onion becomes translucent and the vegetables are cooked.
- Add the soy sauce. Stir and cook for a couple of seconds. Add the salt. Stir to mix well. Lower the heat to medium low.
- Add the rice and break it apart with a back of a wooden spoon. Stir and combine well.
- Add the freshly ground pepper. Taste the rice and season with kosher salt, if necessary. Set aside.
- Heat a 10 to 12 inch non-stick pan on medium high heat. Add about 2 teaspoons of oil or enough to coat the pan. These steps will need to be repeated with each serving.
- While the oil is heating, break an egg in a a small bowl. Using a fork, beat the egg.
- When the oil is hot, using a paper towel, gently wipe off any excess oil. Lower the heat to low and return the pan to the stove.
- Pour the beaten egg into the pan.
- Immediately lift the pan by the handle and swirl the pan to spread the egg evenly. The pan has to be hot enough so the egg will coat the pan but low enough not to burn. Lower the heat to the lowest setting and place the pan back on the stove. Move quickly on to the next step while the egg is barely set.
- Place half of the fried rice in the center of the egg. Flatten and spread the rice leaving 2 inches around the perimeter. Fold the edges over the rice and using a spatula, apply gentle pressure to crease so that the edges stay folded.
- Place a serving dish on top of the rice upside down inside the pan.
- Place your hand on the bottom of the plate as you carefully invert the pan. Don’t worry if the sides of the egg comes undone during the process, once the omu rice is on the serving plate, tuck the egg under the rice.
- Drizzle ketchup on top and serve. Quick Pastry Bag to Drizzle Ketchup: Pour about ⅓ cup of ketchup in a corner of a plastic bag. Cut the tip. Create a pattern befitting the occasion; geometric to heart shape.