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Omurice (Omelette Rice)

Omurice comes from two words, omelette + rice. The dish actually comes from Japanese cuisine but it has become so popular in Korea over time that now it has just become part of Korean cuisine

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 people
Calories: 665 kcal
Course: Lunch
Cuisine: Korean

Ingredients

  • 4 cups cooked cold short grain rice
  • 1 small carrot , chopped (1/3 cup)
  • 1 small onion , chopped (1/2 cup)
  • 4 green onions , chopped (1/2 cup)
  • 6 oz ground beef , 15% lean
Seasoning for beef
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp white wine or sake
  • 1/2 tsp garlic , chopped
  • black pepper
  • 2 Tbsp vegetable oil
  • 4 large eggs (5 if you like thicker egg wrap)
  • black pepper and salt
  • ketchup

Instructions

    Cup of Yum
  1. Cold refrigerated leftover rice makes the BEST fried rice. But if you don't have any, quickly make some white rice now!
  2. Chop carrots, onions, green onions and garlic. I like chopping these very small for Korean style fried rice.
  3. Season ground beef by adding soy sauce, sugar, white wine, garlic and dash of black pepper. Set aside.
  4. Whip eggs in a bowl until smooth. Season eggs with salt.
  5. Heat 1 Tbsp oil in frying pan on medium high heat. Cook onions and carrots for 1-2 min.
  6. Add seasoned ground beef in pan and sauté for another 2 min until beef is cooked.
  7. Add rice to pan. Saute for 3-4 min. until rice is evenly cooked. ** If using cold rice from fridge, break up leftover cold rice with your hands to separate individual grains onto the pan as you add. You can just dump the rice onto the pan first and break it up with a spoon or stiff spatula but this is a lot harder. It is much easier to break it up by hand beforehand or break onto the pan. If using warm rice, you can easily do it with a spoon.
  8. Season rice mixture with salt and pepper to taste.
  9. Add green onions, mix and turn off heat. Set aside. If you don't want to use another pan, transfer the fried rice to a bowl and wipe the pan clean. Then reuse pan for the egg in next step.
  10. Drizzle oil on frying pan on medium heat. Pour the egg mixture just enough to cover the pan. Lower heat and quickly add fried rice in the center part of the egg. Shape the rice so that it makes a boat shape (not necessary but do it if you want to make it look my picture haha).
  11. Swish the pan around from side to side so that the egg flaps over and covers part of the rice. Help it along with a spatula. Just try to cover rice partially on each side then transfer over onto a plate but flip it over as you do it.

Nutrition Information

Calories 665kcal (33%) Carbohydrates 79g (26%) Protein 23g (46%) Fat 26g (40%) Saturated Fat 13g (65%) Cholesterol 258mg (86%) Sodium 240mg (10%) Potassium 461mg (13%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 3875IU (78%) Vitamin C 6.9mg (8%) Calcium 70mg (7%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 665

% Daily Value*

Calories 665kcal 33%
Carbohydrates 79g 26%
Protein 23g 46%
Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 258mg 86%
Sodium 240mg 10%
Potassium 461mg 10%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 3875IU 78%
Vitamin C 6.9mg 8%
Calcium 70mg 7%
Iron 6.1mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.