Omurice is a fried rice often sauced in a ketchup base and topped with a fluffy egg. It's a simple fusion dish that combines Asian flavors with a Western twist.
Course: Main Course
Author: Jennifer | Chopsticks and Flour
1large celery stalks(or 2 medium)
3 ½ oz(100 g)ground beefabout ½ cup
1 ⅓Tbsp worcestershire sauce
2servingscooked rice(about 350 g or 2 ½ cups) slightly dry rice that has been out on the counter for a few minutes or day old rice
1tspdried herbs(parsley, thyme, oregano)
2Tbsp worcestershire sauce
2/5cup (100 ml)waterequal to approx 6 Tbsp
A sprinkle of salt and pepper
Sprinkle of salt
Chop the onion, carrot and celery. Set aside.
In a medium sized frypan, melt butter. Once the butter has begun to melt, add in the minced garlic. As the garlic aroma fills the air, add in the ground beef and 1 Tbsp of mirim. Cook until the pinkness from the meat is no longer visible and is slightly browned.
Toss in all the vegetables and stir-fry together until the onions become translucent.
Top with a mix of 1 tsp of dried herbs. Add in the ketchup and worcestershire sauce. Mix well. * Baek Jong Won’s version looks more saucy than what I made but his version was too much ketchup for me. If you want the rice more sauced up, mix in more ketchup and worcestershire sauce. The important piece is to keep the ketchup to worcestershire ratio at 3:1.
Before all the moisture is evaporated, add the two servings of rice to the pan . Mix and stir fry well until the rice and ingredients are all incorporated and no rice pieces are white anymore. Sprinkle with salt and pepper to taste.
*If you want somewhat pretty bowl, take a small bowl and fill it with rice. Tap and press down lightly on the rice. Take a flat bowl and flip the rice bowl upside down onto the plate. Now you have a nicely shaped bowl of rice! Repeat on another plate for the 2 servings.
In a saucepan, make the roux. Slightly melt the butter over medium-low heat, and then add the flour. Stir constantly with a wooden spoon. Stir until the roux turns into a light brown.
Add in the worcestershire sauce, ketchup and sugar. Mix well until any clumps are gone. Add in the water and milk and continue to stir until the sauce thickens. Sprinkle in salt and pepper to taste.
*Do not overheat the sauce to make it too thick.
Egg and Finishing Touches:
In a medium sized bowl, combine the eggs, milk and salt. Mix well.
*If you want very fluffy eggs, pour the eggs through a small strainer or sieve. (Sometimes I’m too lazy for this step.)
In a medium sized non-stick pan, drop about ½ Tbsp of oil on medium-low heat and make sure the pan is preheated. Pour half the egg mix on to the frying pan.
Swirl and stir chopsticks around on the egg mixture, particularly near the edges, to fluff the eggs until it is about 40% cooked.
Then continue to swirl the pan around (no more chopsticks) until the egg is about 80% cooked.
Take off the heat and very prettily top on the rice. Repeat again for the second bowl of rice.
Add the sauce on top of the egg. And enjoy! Take a spoonful of both the egg, rice and sauce. Delicious!
Kang's Kitchen Omurice feat Baek Jong Won https://www.chopsticksandflour.com/kangs-kitchen-baek-jong-won-omurice/