This recipe guides you through making a classic Omurice, featuring savory fried rice with chicken and vegetables, topped with a delicate, tornado-style omelette and a sweet and savory sauce. A note is included for handling the challenging omelette technique.
In a medium size sauce pan on medium heat, add ketchup, sugar, stock, worcestershire, soy sauce, oyster sauce, rice wine vinegar, salt and pepper to taste. Heat and whisk until sugar is dissolved. Keep warm. In a large frying pan on medium heat, add 1 Tbsp of veg oil and chicken thighs. Brown chicken for about 5 minutes. Next add ginger garlic paste, onion, carrot, bell pepper, salt and pepper. Cook until onions are translucent. Next add butter and jasmine rice. Fry rice for about 5 minutes then add a ladle of your sauce. Mix and heat through. Form fried rice into a rice dome by filling a small bowl or cup with fried rice and placing in the center of a plate with the rice down. Lift the bowl and it will form a fancy rice dome. For the omelette crack 3 eggs in a bowl and whisk until homogeneous. Season with a little salt. In a small pan on medium heat, add about 1 Tbsp of veg oil. Let the pan and oil get hot then add eggs. Eggs should immediately start cooking. Get 2 chopsticks and pull off axis from the opposite sides of the pan towards the center leaving the chopsticks about 2 inches apart. Rotate the pan creating a tornado or ribbons in the eggs as it cooks. Once 3/4 of the way cooked, lay omelette over the fried rice dome and ladle more sauce on top. Lastly add some parsley for garnish. Eggs should only take about 1-2 minutes total. It’s very fast. NOTE: The omelette is extremely hard to get right. The temperature of the pan, consistency of the eggs, and timing has to be just right. If you are unable to get the omelette right, you can always top with scrambled eggs and it will be just as good. Enjoy!
