Today I want to share with you my easy take on a modern Japanese classic called Omurice. Omurice is a portmanteau of Omelette + Rice because it involves wrapping fried rice in an omelette. It’s a popular dish with kids in Japan but wrapping fried rice in an unbroken sheet of egg can be a challenge for even the most experienced omelette maker.
This tomato fried rice takes the same flavors and prepares it in a way that even the most uncoordinated among us can pull off without a hitch. Seasoned with ketchup and soy sauce, it has a sweet and savory flavor that kids will love, and the colorful confetti of colors doesn’t hurt either.
I’ve used ham to add a bit of extra protein, but any cooked protein such as chicken, pork, or tofu will work. It’s the perfect way to use up leftovers. Depending on how well seasoned your protein is, you may need to adjust the amount of soy sauce you add.
This also makes a great addition to bento boxes given that it can be put together in a matter of minutes in the morning. Just be sure to let it cool completely before closing the lid, otherwise the steam will make the rice soggy.
Tomato Fried Rice
- 2 tablespoons ketchup
- 2 teaspoon soy sauce
- 2 large eggs
- 2 tablespoons cultured unsalted butter
- 2 scallions (chopped, + more for garnish)
- 2.8 ounces ham (chopped)
- 12.7 ounces cooked rice (about 2 cups)
- Mix the ketchup and soy sauce and set aside.
- Break the eggs into a bowl and gently beat, the mixture doesn't need to be perfectly uniform.
- Preheat a frying pan over medium-high heat and add 1 tablespoon of butter, swirling to coat the pan evenly.
- Add the egg and use a spatula to scramble it. Once the egg is mostly cooked through, transfer it to a plate.
- Add the remaining 1 tablespoon of butter and stir-fry the scallions and ham until fragrant.
- Add the rice and stir-fry, breaking up any big clumps.
- When the rice is heated through, drizzle the sauce over the rice and toss to coat evenly.
- When the rice is uniform in color, return the egg to the pan and stir fry stir-fry until the egg is reheated.
- Plate the fried rice and garnish with additional scallions if you'd like.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.