OMU-RICE, Ultimate Breakfast for Diner
Updated: Mar 4
OMU-RICE, meaning omelette rice is a Japanese fusion food which is in essence, chicken fried rice tossed in ketchup (YEP, ketchup) then folded into an omelette. It is the ultimate breakfast for dinner recipe.
My version of OMU-RICE reduces all the steps of the classic recipe by literally throwing everything into the instant pot and cooking for 6 minutes. I also include more no-prep vegetables to boost nutrition but not time spent in the kitchen.
PREPARATION: 5 MIN | COOKING: 6 MIN | MAKES: 6 cups or 5-6 servings
½ pound (~225 grams) ground chicken or turkey (or any type of ground meat)
2 cups medium grain rice or risotto rice
1 large onion, chopped
3 cups pre-packed vegetable slaw (any type)
1 cup frozen peas or edamame
½ cup ketchup
1 tablespoon soy sauce, preferably low sodium
2 cups no salt added chicken stock
2 teaspoons vegetable oil
Optional egg garnishes: Ketchup, Hoisin sauce, oyster sauce, mayonnaise
In the instant pot insert, mix the ground meat into the rice.
Mix in the rest of the vegetables then stir in the ketchup and soy.
3. Set the instant pot to cook on high pressure for 6 minutes
Meanwhile, in a medium bowl, whisk the eggs.
Heat in a medium non-stick pan until sizzling.
Add the eggs. As eggs set around edge of skillet, with spatula, Gently push around the egg. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.Once the eggs are almost set, flip.
Turn off heat and let the omelette while you finish the rice.
Once the rice is done, let it naturally release for about 5 minutes then release the pressure. Stir.
To serve family st
yle: I spoon the rice is a casserole dish, cover with the omelette and let everyone top their portion with their choice of garnish
To serve to guests: Place the rice in a bowl. Either invert the rice bowl onto the omelette to then wrap inside the omelette , or invert the rice bowl onto a serving platter then top with the omelette. Garnish then serve.