Try this super delicious omurice (omelette rice) recipe! Fried rice is lightly covered with fancy tornado omelette and topped with lip-smackingly delicious homemade Korean style demi-glace sauce.
But of course, if you want to spare your labor of love, I also cover how to make easy omurice recipe as well. Check out my best omurice making tips below!
What is Omurice
Omurice (오므라이스) or omu rice is a popular western inspired Japanese dish. The word “omurice” is a Japanese portmanteau for omelette (omelet) and rice, resulting in the name omelette rice or omelet rice.
Omelette rice is wildly popular in Japan, but it is also very popular in Korea as well.
Korean Omelette Rice
Omurice was first introduced to Korea during the Japanese occupancy time and it became a staple dish in Korea.
To make Korean style omurice, you stir fry finely diced vegetables and deli meat (ham or bacon) with rice. These are typically seasoned with ketchup and salt but some people also use soy sauce or Worcestershire sauce as well.
Fried rice is then wrapped around with thinly fried egg omelette and topped with another layer of ketchup or demi-glace sauce.
As the flavor is heavily reliant on sweet and tangy ketchup or more richer tasting demi-glace sauce, omurice is a particularly popular dish to kids in Korea.
Omurice is often sold at casual dinning restaurants and the most recent trend being the “tornado omurice (회오리 오므라이스)”. It references tornado because of the way you make the egg omelette. As in you keep turn your egg omelette to make a pattern of a tornado. To help your understanding on how it’s made, check out my video below. Please note, there’s no sound in this video.
My Best Cooking Tips
I want you to make delicious Korean style omurice at home and I want you to find that the process is not as overwhelming as it looks. I hope my tips are helpful!
Fried Rice
- One of the main components of omurice is fried rice. As you may have heard, use day old rice for stir frying. If this is not available, cook the rice with slightly less water. It will give you a similar effect.
- Making the fried rice is probably the easiest part of this recipe. Because you can easily swap the vegetable or meat ingredients that goes into fried rice per your preference. You can even use frozen mixed vegetables (e.g. peas, corn and carrots etc) to cut down the preparation time.
- If you’re not intending to serve the Korean style demi-glace sauce and use ketchup as a top coat sauce, you might want to add more ketchup (about 1 Tbsp) in your rice seasoning. The demi-glace sauce has a slightly stronger taste and is more flavorful, so it blends really well with your fried rice and omelette. But if you’re serving your omurice with ketchup, you might find that the overall dish is a bit bland.
Demi-Glace Sauce
- Demi-glace sauce is a rich brown sauce, traditionally made by combining brown stock and Espagnole sauce. The sauce is slowly simmered by half and strained. In French cuisine, this can be used as a sauce itself or as a base for other sauces. In Korea, we use demi-glace sauce for western dishes and also some westernized Japanese dishes. Today’s demi-glace sauce is made for westernized Japanese dishes, particularly omurice. This version is a short cut version and also does not include brown stock. But it does mimic the taste of demi-glace sauce I used to taste at a Japanese style restaurant in Korea.
- One of the most important steps in making demi-glace sauce is making ‘roux’. The key point of making ‘roux’ is cooking the oil and the flour over medium to medium high heat and stirring it occasionally until it turns brown. The color of ‘roux’ determines the color of the demi-glace sauce. It also influences the depth of flavor. For instance, using longer cooked ‘roux’ will give you more depth as long as you don’t burn it.
- It is also important to simmer the demi-glace sauce for about 8 to 10 mins to thicken and develop more flavor after adding the milk and water. Also, if you omit the milk, the sauce won’t thicken as much.
Omelette
- While it is convenient to skip this step, be sure to sieve through the beaten egg. It will result in a smooth textured omelette. Also, when you make the tornado omelette, it will give you a more pleasant eating experience as we will serve the omelette that is not completely cooked (often served at 90-95% cooked status).
- Don’t forget to preheat the frying pan really well before pouring in the beaten egg. (Usually the second omelette works better than the first batch as the pan is well heated.) The tornado omelette will most likely fail if you don’t preheat well.
- When making tornado omelette, use a smaller non-stick frying pan (e.g. 24 cm / 9.5 inch) rather than a larger frying pan. This is easier to work with and it will increase your chance of getting a successful tornado omelette.
- When you make tornado omelette, the most critical thing to remember is timing. More specifically, the omelette turning time using your chopsticks. You should start gathering and twisting with the chopsticks when the outer edge of the egg omelette is cooked. Another good telltale is the omelette starting to form air bubbles in the middle of the pan. You should look for a bit larger sized bubbles. If you’re not sure, be sure to check my video above. If you start twisting the omelette too late, the omelette will tear and you won’t be able to shape tornado at all. If you start twisting it too early, the egg won’t gather at all. Also remember that as with anything, the more you practice the better looking tornado omelette you will get. Only practice will help you make better looking tornado omelette.
How to Store
If you have leftover omurice, you can refrigerate it for 3 to 4 days in an air tight container. I would keep the fried rice separate to the demi-glace sauce (if you made it), so that the sauce doesn’t get absorbed by the rice during the storage period.
I would also make the egg omelette fresh on the day of eating the leftovers rather than making it in advance.
POPULAR KOREAN RICE RECIPES
Rice is a staple food in Korea and it’s only natural that there are many creative recipes that involve it. Try these popular Korean rice dishes. They are so delicious!
- Kimchi Fried Rice
- Egg Fried Rice
- Bibimbap (Korean mixed rice)
Ingredients for Omurice (Omelette Rice), 2 to 3 servings
Demi-Glace Sauce (Short Cut, Meatless Version)
- 1.5 Tbsp cooking oil
- 1 Tbsp plain flour
- 5 Tbsp ketchup
- 1 Tbsp soy sauce, regular (kikkoman)
- 1 Tbsp Tonkatsu sauce or regular soy sauce
- 1 Tbsp honey or brown sugar
- 3/4 cup water
- 1/4 cup milk
Fried Rice
- 1/2 carrot (60g / 2 ounces), finely chopped
- 1/2 onion (80g / 2.8 ounces), finely chopped
- 1/3 green bell pepper (45g / 1.6 ounces), finely chopped
- 80g / 2.8 ounces smoked deli ham (e.g Strasburg meat), finely diced or minced beef, pork or chicken
- 2 cups cooked rice (short or medium grain), cooled
- Some cooking oil
Rice Seasoning
- 1 Tbsp ketchup (or more if not serving with the demi-glace sauce above)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce, regular (kikkoman)
- 1 Tbsp rice wine (mirin)
Omelette
- 6 to 9 eggs (3 eggs per serving)
- A pinch of salt
- Some cooking oil
* 1 Tbsp = 15 ml, 1 cup = 250 ml
How to Make Omurice (Omelette Rice)
Demi-Glace Sauce
1. Combine the sauce ingredients – ketchup, soy sauce, Tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.
2. Preheat a frying pan and add the cooking oil and flour. Cook over medium to medium high heat until the liquid turns dark brown. It takes about 5 to 7 minutes. Stir occasionally. Reduce the heat to low.
3. Pour the sauce in from step 1 and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.
Fried Rice
1. Preheat a skillet and add some cooking oil. Stir fry carrot, onion, green bell pepper and smoked ham until all ingredients are cooked.
2. Add the rice and the rice seasoning and mix them well for 1 to 2 minutes.
3. Turn the heat off. Cover with foil or a lid to keep the rice warm while getting other ingredients ready.
4. When ready to serve, shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl.
How to Make Omurice Egg
Choose your omelette style and follow the relevant instructions from below!
Tornado Omelette
1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. (This is also one of the key points for success as it makes the omelette turn smoothly). Add a pinch of salt.
2. Preheat a non-stick frying pan over medium high heat. (It should be heated well enough for the egg to bubble up when you pour it in.) Add some cooking oil and spread it all over the pan.
3. Pour the beaten egg onto the pan and cook it until the edge (about 3 mm / 0.12 inch) is cooked. But an easier telltale is when the omelette starts forming air bubbles in the middle of the pan. You should look for a bit larger sized bubbles.
4. Hold one wooden chopstick in each hand diagonally to yourself and push the egg from the edge towards the centre while maintaining about 4 to 5 cm (1.5-2 inch) gap between each chopstick, and start twirling your chopsticks in one direction. Holding diagonal instead of parallel to yourself will give you more room to turn the egg.
Swap the chopstick holding hands in between twirling to be able to keep turning and to make the tornado egg smoothly. Cook the omelette until it’s about 95% cooked. (If the omelette is fully cooked, it’s hard to keep the tornado shape as it might break in the centre.)
5. Hold the chopsticks with one hand and slowly slide the omelette from the pan onto the shaped rice.
6. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.
Oval Shape Omelette
1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
2. Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
3. Reduce the heat to medium and pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
4. Once the omelette is 85% cooked, place one serving of fried rice in the middle of the omelette and spread well.
5. Fold around the edge of the omelette toward the rice, providing a short blanket.
6. Slowly slide and flip the egg from the pan onto the serving plate. Or place the serving plate on the omelette rice and flip the pan. Ensure there’s no residual oil in the pan to avoid an accidental burn.
7. Use cooking foil (or cooking paper) to shape the omelette into an oval shape. Watch out as the omelette rice can be hot.
8. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.
Round Shape Omelette (Easiest)
1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
2. Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
3. Pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
4. Once the omelette is fully cooked, slide it out onto a small bowl. Gently tuck in the egg following the shape of the bowl.
5. Place the fried rice on top of the omelette (from step 4). Push it gently to shape it firm.
6. Place the serving plate on top of the bowl. Flip the plate and remove the bowl.
7. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.
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Omurice (Omelette Rice)
Ingredients
DEMI-GLACE SAUCE (SHORT CUT, MEATLESS VERSION)
- 1.5 Tbsp cooking oil (I used rice bran oil)
- 1 Tbsp plain flour
- 5 Tbsp ketchup
- 1 Tbsp soy sauce , regular (kikkoman)
- 1 Tbsp Tonkatsu sauce or regular soy sauce
- 1 Tbsp honey or brown sugar
- 3/4 cups water
- 1/4 cups milk
FRIED RICE
- Some cooking oil
- 1/2 carrot (60g / 2 ounces), finely chopped
- 1/2 onion (80g / 2.8 ounces), finely chopped
- 1/3 green bell peppers (45g / 1.6 ounces), finely chopped
- 80 g smoked ham 2.8 ounces, (e.g Strasburg meat), finely diced or minced beef, pork or chicken
- 2 cups cooked rice (short or medium grain), cooled
RICE SEASONING
OMELETTE
- Some cooking oil
- 6 eggs (3 eggs per serving)
- A pinch salt
Instructions
DEMI-GLACE SAUCE
- Combine the sauce ingredients – ketchup, soy sauce, Tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.
- Preheat a frying pan and add the cooking oil and flour. Cook over medium to medium high heat until the liquid turns dark brown. It takes about 5 to 7 minutes. Stir occasionally. Reduce the heat to low.
- Pour the sauce in from step 1 and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.
FRIED RICE
- Preheat a skillet and add some cooking oil. Stir fry carrot, onion, green bell pepper and smoked ham until all ingredients are cooked.
- Add the rice and the rice seasoning and mix them well for 1 to 2 minutes.
- Turn the heat off. Cover with foil or a lid to keep the rice warm while getting other ingredients ready.
- When ready to serve, shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl.
TORNADO OMELETTE
- Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. (This is also one of the key points for success as it makes the omelette turn smoothly). Add a pinch of salt.
- Preheat a non-stick frying pan over medium high heat. (It should be heated well enough for the egg to bubble up when you pour it in.) Add some cooking oil and spread it all over the pan.
- Pour the beaten egg onto the pan and cook it until the edge (about 3 mm / 0.12 inch) is cooked. But an easier telltale is when the omelette starts forming air bubbles in the middle of the pan. You should look for a bit larger sized bubbles.
- Hold one wooden chopstick in each hand diagonally to yourself and push the egg from the edge towards the centre while maintaining about 4 to 5 cm (1.5-2 inch) gap between each chopstick, and start twirling your chopsticks in one direction. Holding diagonal instead of parallel to yourself will give you more room to turn the egg. Swap the chopstick holding hands in between twirling to be able to keep turning and to make the tornado egg smoothly. Cook the omelette until it’s about 95% cooked. (If the omelette is fully cooked, it’s hard to keep the tornado shape as it might break in the centre.)
- Hold the chopsticks with one hand and slowly slide the omelette from the pan onto the shaped rice.
- Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.
OVAL SHAPE OMELETTE
- Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
- Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
- Reduce the heat to medium and pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
- Once the omelette is 85% cooked, place one serving of fried rice in the middle of the omelette and spread well.
- Fold around the edge of the omelette toward the rice, providing a short blanket.
- Slowly slide and flip the egg from the pan onto the serving plate. Or place the serving plate on the omelette rice and flip the pan. Ensure there’s no residual oil in the pan to avoid an accidental burn.
- Use cooking foil (or cooking paper) to shape the omelette into an oval shape. Watch out as the omelette rice can be hot.
- Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.
ROUND SHAPE OMELETTE (EASIEST)
- Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
- Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
- Pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
- Once the omelette is fully cooked, slide it out onto a small bowl. Gently tuck in the egg following the shape of the bowl.
- Place the fried rice on top of the omelette (from step 4). Push it gently to shape it firm.
- Place the serving plate on top of the bowl. Flip the plate and remove the bowl.
- Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
