Omurice (Omelette Rice) Recipe

Try this delicious omuris (omelet rice) recipe! Fried rice is lightly topped with a hurricane omelet and topped with a delicious home-made Korean-style dememi-glass.

However, if you want to save your love job, I also suggest a recipe for a simple omuris recipe. Check out my best tips for omuris making below!
Which is Omuris
Omurise (오므라이스) or omo rice is a popular Japanese dish inspired by the West. The word “omuris” is a Japanese portmanteau of omelet (omelet) and rice, leading to the name omelet rice or omelet rice.

Omelette rice is very popular in Japan, but also very popular in Korea.
Korean Omelet Iris
Omurise was first introduced to Korea during the Japanese occupation and became a staple food in Korea.

To make a Korean-style omuris, mix well with finely chopped vegetables and meat (meat or bacon) and rice. These are usually topped with ketchup and salt, but some people use soy sauce or Worcestershire sauce.

The fried rice is then wrapped in a lightly fried egg omelet and topped with another layer of ketchup or demi-glass sauce.

Since the taste is highly dependent on sugary ketchup and tangy or a rich demi-glaze sauce, Omuris is a very popular dish for Korean children.

Omurise is often sold in regular restaurants and the latest trend is “Tornado Omurise (회오리 오므라이스)”. Refers to tornado because of the way you make an egg omelet. As you continue to turn the egg omelet from your egg to form a hurricane pattern. To help you understand how this is done, check out my video below. Please note, there is no sound in this video.

My good cooking tips
I want to make a delicious Korean style omuris at home and I want to find that the process is not as difficult as it looks. I hope my tips are helpful!

Fried rice
One of the main components of omuris is fried rice. As you may have heard, use the old rice of the day to encourage frying. If this is not possible, boil the rice with a little water. It will give you the same result.
Making fried rice is probably the easiest part of this recipe. Because you can easily swap vegetable or meat ingredients that go in fried rice to your liking. You can even use frozen mixed vegetables (eg peas, corn and carrots etc.) to reduce the preparation time.
If you do not intend to offer a Korean style demi-glaze sauce and use ketchup as a top coat, you might want to add extra ketchup (about 1 tbsp) to your rice spice. Demi-glaze sauce has a brighter flavor and more flavor, so it blends very well with your fried rice and omelet. But if you feed your omuris with ketchup, you may find that the whole meal is a little less.
Demi-gauze sauce
Demi-glass sauce is a rich brown sauce, usually made by combining brown stock with spagnol sauce. The sauce is gradually dissolved and filtered. In French cuisine, this can be used as a sauce itself or as a base for other sauces. In Korea, we use demi-glaze sauce on western dishes and other western Japanese dishes. Modern demi-glaze sauce is made for Western Japanese dishes, especially omuris. This version is a shortcut version and does not include brown stock. But it mimics the taste of demi-glass sauce that I used to taste in a Japanese-style restaurant in Korea.
One of the most important steps in making a demi-glaze sauce is to make ‘roux’. An important point of making a ‘roux’ is to boil the oil and flour over medium to medium heat and wrap occasionally until brown. The color ‘roux’ determines the color of the demi-glaze sauce. It also contributes to the depth of taste. For example, using a long-cook ‘roux’ will give you more depth as long as you do not burn it.
It is also important to cook the demi-glaze sauce for about 8-10 minutes to thicken and improve the taste after adding milk and water. Also, if you let out the milk, the sauce will not be too thick.
While it is appropriate to skip this step, be sure to filter out the beaten egg. It will make a smooth omelet. Also, if you make a tornado omelet, it will give you a delicious dining experience, because it will serve a completely uncooked omelet (usually served in 90-95% cooked state).
Do not forget to heat the frying pan well before pouring the beaten egg. (Usually the second omelet works better than the first batch, because the pan heats up nicely.)

Original Omuris (Omelet Iris), 2-3 servings
Demi-glass sauce (short build, free movement)
1.5 tbsp cooking oil
1 tbsp regular flour
5 tbsp ketchup
1 tbsp soy sauce, common (Kickoman)
1 tbsp tonkatsu sauce or ordinary soy sauce
1 tbsp honey or brown sugar
3/4 cup of water
1/4 cup of milk
Fried rice
1/2 carrot (60 g / 2 ounces), chopped
1/2 onion (80 g / 2.8 ounces), chopped
1/3 of green pepper (45 g / 1.6 ounces), chopped
80 g / 2.8 ounces of canned ham (eg Strasbourg meat), minced or ground beef, pork or chicken
2 cups cooked rice (short or medium grains), reduced
Some cooking oil
Land of rice
1 tbsp ketchup (or more if not working with demi-glass sauce above)
1 tablespoon Worcestershire sauce
1 tbsp soy sauce, common (Kickoman)
1 tablespoon rice wine (Mirin)
6 to 9 eggs (3 eggs per serving)
A little salt
Some cooking oil
* 1 tbsp = 15 ml, 1 cup = 250 ml

How to make omurice (Orelette Irise)
Demi-gauze sauce
Combine Sauce Ingredients – Ketchup, soy sauce, tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.
. Heat a frying pan and add cooking oil and flour. Cook over high heat until the liquid turns dark brown. It takes about 5-7 minutes. Stir occasionally. Reduce heat to low.
3. Pour the sauce from step 1 and stir well. Bring to a boil and cook over medium heat until the sauce thickens (about 8-10 minutes). Stir constantly. Set aside.
Fried rice
1. Heat a skillet and add cooking oil. Sprinkle with carrot, onion, green bell pepper and smoked ham until all the ingredients are cooked through.
Add the rice and rice spices and mix well for 1 to 2 minutes.
When ready to serve, shape the rice into a small bowl to form a mound of rice. Place the serving plate in a bowl and scroll. Remove the bowl.
How to make omurise egg
Choose your omelet style and follow the proper instructions below!

Tornado Omelet
1. Beat the eggs in a bowl. To give a smooth texture, strain the eggs. (This is also one of the main points of success because it makes the omelet turn well). Add a pinch of salt.
Heat a non-stick frying pan over medium heat. (It should be well heated so that the egg will explode when you pour it.) Add the cooking oil and spread over the pan.

3. Pour the beaten egg into the pan and cook until the edge is cooked through (about 3mm / 0.12 inch). But a simple detail is when an omelet starts to form air bubbles in the middle of a pan. You should look for bubbles that are larger in size.
4. Hold one wooden stick in each hand with a diagonal to it and push the egg from the edge to the center while holding a gap of about 4-5 cm (1.5-2 inches) between each tip, and start flipping your chopsticks In. One way. Holding a diagonal instead of aligning will give you more space to turn the egg.

Swap a hand-held chopstick in the middle of the circle so you can keep turning and make the hurricane egg smooth. Cook the omelet until it is about 95% cooked. (When the omelet is completely cooked, it is difficult to keep a tornado state because it may break in half.)