Best Joras Rice Omelet Recipes

OMURAISU (JAPANESE RICE OMELET)

Omuraisu (Japanese Rice Omelet) image

Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.

Provided by S. Leigh

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

Ingredients

1 cup cooked white or brown rice
2 thin slices cooked ham, cubed
2 tablespoons ketchup
1 slice processed cheese food (such as Velveeta ®)
2 eggs
salt and pepper to taste
1 tablespoon ketchup
¼ teaspoon chopped fresh parsley

Steps:

Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 59.3 g, Cholesterol 403.2 mg, Fat 20.2 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1299.9 mg, Sugar 12.4 g

JORA'S RICE OMELET

Jora's Rice Omelet image

I made my very own recipe. It's like fried rice with an omelet. Top with ketchup if you like.

Provided by Jora

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 35m

Yield 1

Number Of Ingredients 11

Ingredients

1 tablespoon butter, divided
½ cup diced cucumber
½ cup diced carrots
1 tomato, diced
1 tablespoon chopped garlic
1 cup cooked rice
2 slices cooked ham, diced
2 eggs
1 pinch salt and ground black pepper
cooking spray
½ teaspoon dried parsley

Steps:

Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 59.7 g, Cholesterol 434.5 mg, Fat 27.3 g, Fiber 4 g, Protein 28 g, SaturatedFat 12.2 g, Sodium 1157.6 mg, Sugar 5.6 g