Kick-off your morning in the most delicious way! This omurice omelette is packed with crisped spam fried rice wrapped in fluffy eggs. It’s the ultimate breakfast to start off your day!
What is Omurice?
Omurice is a very popular Japanese style of omelette made of fluffy eggs, fried rice, and a tangy demi-glace.
The word “omurice” comes from the two words “omelette” and “rice” combined. And oh man, it’s such a winning combo *drools*.
Tips to Make a Delicious Omurice Omelette
For this recipe, we’re doing quick and easy spam fried rice. If spam isn’t your thing (*gasp!*), you can swap it out for your favorite protein: chicken, sausage, bacon, etc. And the same goes for veggies!
After all, that’s the biggest perk of cooking at home - customize your food to your tastebuds!
No matter the veggie or protein variation you use, the one thing I highly recommend is using day-old cold rice. It’s drier and rehydrates by soaking up all of the flavors we toss in the fried rice!
The demi-glace is traditionally included with the omurice omelette and it adds more layers of savory tangy flavors to the dish.
The key thing to remember when whipping up your demi-glace is that the roux (flour and oil mixture) is the foundation. It’ll determine the color of the sauce, as well as the depth of flavor. The longer you cook it (without burning), the deeper the flavor of the sauce.
There are various egg techniques to serve your delicious omurice - tornado, split open with runny eggs, etc. For this recipe, we’ll be doing a super simple technique that’s beginner-friendly that still has a drool-worthy presentation!
Here’s a quick tip to prevent tearing your eggs! There’s nothing more heartbreaking than putting in so much work for your omelette and it tears at the end.
To keep your eggs pliable, don’t wait until the eggs are 100% cooked because they’ll be much easier to rip at that point. Add in your rice once the eggs are about 80% done, then begin wrapping your eggs around the fried rice.
More Deliciousness to Enjoy with This Fluffy Omurice Recipe
- Bok Coy with Garlic Sauce (Quick & easy show stopper!)
- Spinach Garlic Stir-Fry (Less than 15 minutes!)
- Vietnamese Avocado Smoothie (Rich & Creamy!)
- Mango Sago Recipe (Rich & Fruity!)
Let's Get Cooking!
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Tornado Omurice Omelette
- ½ onion diced
- ½ can spam diced
- 3 garlic cloves
- 1 red bell pepper finely diced
- 1 cup cold rice
- 2 tablespoons ketchup
- 1 ½ tablespoon low-sodium soy sauce
- 4 eggs beaten
- ¼ teaspoon salt
Make Demi-Glace Sauce
- Heat a saucepan on medium heat. Add the oil, toss in ground toasted sesame seeds for a couple of seconds, then add in flour. Cook for a few seconds to cook off the raw flour taste.
- Pour in soy sauce along the edge of the pan to create a char, then add ketchup, brown sugar, & mirin. Stir until well combined.
- Pour in the vegetable broth and salt, then simmer for a few minutes, or until it’s slightly thickened. It should be runny but thick enough to make a line at the back of the spoon. Turn off the heat and cover.
Make Fried Rice
- Heat a large pan or wok on medium-high heat. Add in Spam and cook for 3 - 4 more minutes or until the edges are golden.
- Add in onions & garlic and saute for a few seconds, or until soft & fragrant. Add in red bell pepper and cook for another 1 minute or so, or until the red bell peppers are tender but still crunchy.
- Toss in the cold rice and toast with the rest of the ingredients for a few seconds. Pour in the ketchup and soy sauce then quickly stir-fry until rice is well coated in the sauce. Turn off the heat and set aside.
- Heat a small-sized pan on medium-low, then add about a tablespoon of oil. Pour in 2 beaten eggs and cook for about 1 minute, or until it’s about 80% done, then turn off the heat. Don’t cook the eggs all the way through, otherwise, it has a higher chance of cracking or tearing when you fold it. The residual heat from the pan and fried rice will help set the rest of the eggs.
- Scoop about ¾ cup of fried rice in the center of the eggs and mold it into an oval shape. Fold the edges of the eggs over the fried rice then turn off the heat. Place a large plate over the pan, then carefully flip the plate and pan at the same time so the omelette transfers from the pan to the plate. Repeat for the remaining eggs and fried rice. If you're making large batches, it's easier to manage the eggs when you cook 2 eggs with about ¾ cup of fried rice per omelette. Any more rice in the omelette will make it difficult to close.
- Pour demi-glace sauce along the edges of the omelette, then serve immediately and enjoy!
- Neutral Oil: I highly recommend using a neutral oil, such as grapeseed, avocado, or vegetable oil, so it doesn't alter the flavor of the dressing.
- Rice: Cold leftover rice is ideal because it absorbs liquid much easier than freshly cooked rice. Long grain rice creates a flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice because they become stickier and clump.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.