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.
Oh…i finally tried the recipe today. The demi-glace, fried rice and omelette. Will definitely make this again. Love it!!i just need to practice more with the tornado omelette.
I don’t know if this was already asked before..but how long would the demi glace sauce last if i make a big batch and store?
I’m so pleased to hear you enjoyed my recipe!
You can refrigerate demi glace sauce in an air tight container for 3-4 days. Just gently reheat the sauce prior to use.
I haven’t attempted freezing the sauce, so I’m not sure how it will go there. But I suppose you could portion it and freeze it. 🙂
About Tornado Omelette Rice
It was written in great detail and was helpful. thanks you.
I don’t understand English at all and use an automatic translator, so please forgive me if there is something wrong with it. And I will comment with the understanding of rudeness.
This is not a Korean recipe. It’s not Korean style either. This is called “Dress de Omelette Rice (Dress De Omu-Rice)” and is one of the types of Omu-Rice in Japan. It is a Japanese egg dish made with Japanese recipes. However, many people think that it is a Korean egg dish. That’s really unfortunate.
“Dress De Omu-Rice” means the drape of women’s dresses, and it seems to express “rice wearing a dress”. It originated in a restaurant called “BENITEI” in Saitama City, Japan. The only thing the Korean restaurant did was change the name from “Dress De” to “Tornado”.
I understood well even if I used an automatic translator, and it was a lot of fun to read. thanks you.
And I’m sorry.
Thank you for enlightening our community with the background information, some of which I already knew.
I’m not going to comment on behalf of omurice restaurants in Korea as that is not what this website is about.
However, I also disagree to some degree with your comments. I wouldn’t be surprised that if a Japanese national tried my omurice recipe or even visited a few famous Korean restaurants in Seoul that sell omurice that he/she would think that that’s nothing like Japanese omurice they are used to from Japan. Are we still to call these omurice Japanese omurice?
Food and cooking involves the individual cook’s interpretation, and its presentation and flavor reflect that accordingly.
This recipe is my interpretation based on the omurice I had at a few Korean restaurants in Korea and Australia. I didn’t claim it as Japanese omurice because I know some people like you could quite easily disagree once you tasted it. Trust me, you can’t please everyone.
Also, it is no surprise if an omurice restaurant owner in Seoul visited a few famous omurice restaurants in Japan to learn some different techniques prior to opening their restaurant. I believe it is a common practice for many cooks and chefs (at least for high end restauranteurs) to visit different countries to learn their cooking to incorporate them into their menus. (When I lived in Japan, a few of my Japanese colleagues organized Korean restaurants excursion in Korea prior to opening their “Korean” restaurant in Japan.)
Naturally, some cooks will do a better job at brining out a more authentic version of a dish than others. While some cooks may prefer to show case more of their creative side. What would be the best way to describe these dishes then? Japanese? Japanese style? or Korean style? Or something else perhaps?
Tornado omurice has gained popularity because it’s been featured in many popular Korean TV programs. Since then many home cooks tried to replicate this restaurant version of omurice at home. I’m sure each of these omurice will taste different to a restaurant version they tried and even less similar than Japanese omurice.
To me, it is more questionable to call my omurice or even these other people’s omurice as authentic Japanese omurice than Koreanized (Korean style omurice) unless of course the cook or chef learnt it from their master sensei with many years of Japanese cooking experience.
Thank you for your reply. Unfortunately, I could only understand about half of it. sorry. However, I understand that it is a very popular dish in Korea, and I understand that each cook in Japan and Korea has their own arrangements.
As a basic thing.
“Dress de Omelette” and “Tornado Omelette” are the same recipe. It’s the same dish.
Of course, depending on the cook, the recipe may be slightly different and the ingredients may be different.
This time, I commented to tell them that many foreigners have the wrong perception. Many foreigners think that “Tornado Omelette” is a dish devised in Korea. After reading the explanations, articles and comments on various web pages, I was convinced that they were misunderstanding. I wanted to resolve that misunderstanding and correct that perception. In short, it’s about the origin.
The perception is wrong, but it is not the responsibility of those who misunderstand it.
If you change the name of the dish to “Tornado Omelette Rice (Tornado Omu-Rice)” and call it “Korean omelet rice” or “Korean style of omelet rice”, if you are a foreigner who is not familiar with omelet rice, Even if you think that “Tornado Omu-Rice” is a version of omelet rice that originated in Korea, it can’t be helped.
I’m not blaming South Korea.
Some people have introduced it as “Tornado Omelette” in Japan as well, probably because of the influence of South Korea. Although it is a part.
I think you are free to change the name of the dish in Japan or Korea. That is because I think there are various ways of thinking and interpretation. However, if it is posted on the Internet in this way and spread, it is very likely that it will be misunderstood.
In fact, some responded to my comment, “I was misunderstanding. I corrected the description of the Tornado Omelette introductory text.” The word “originating in Korea” was certainly deleted from the introductory text written by that person, and the text was also corrected.
I think there are many people who misunderstand this way. I wanted to inform those people.
I’m sorry I couldn’t convey it well.
Thank you for reading the comments and taking the time to reply.
Amasing in its own simplicity.
I love love love omurice. This was my mum’s go to dish for dinner when she couldn’t be bothered cooking. Such comfort food.
Absolutely delicious!Thank you for sharing that lovely food recipe.
This recipe is a keeper. The only change I made was some chilli in the sauce – I just can’t cook without it. And my omelette wasn’t pretty. Thanks so much it was fab! I always keep the water that I cook gammon in in my freezer and cooked the rice in this, it added to the flavour
Thanks Sue for providing all easy lovely tips n recipes. GBU
Thanks for the recipe, Sue, and the detailed instructions! I confess, I didn’t think I could manage the tornado omelette, so I went for the basic shape. Good thing I did, because even then I didn’t turn out nice-looking omelettes each time (did 6 servings). I think my family prefers more of a tomato flavour, so I’ll add more ketchup next time. The demi-glace sauce was perfect! I’d eat that with plain rice . .
Thanks again!
I’m so happy to hear you enjoyed my demi-glace sauce! While making tornado omelette is fun, the brown sauce is the highlight for me. 🙂 It’s just so delicious. I could eat it with plain rice as well.
Also, to present omurice nicely, you might want to use a smaller bowl. Basically the omelette should be slightly bigger than the bowl. Also your technique will improve with more practice. I didn’t nail perfect shapes in my first go either. So don’t give up!
Thank you Sue, Your recipes are so exciting.
Sue, this dish looks amazing!! You put so much work into it and I
can see why you did so many tests. (But then you get to eat them too!)
Thanks for posting and sharing.
Thank you for recognizing my effort that went into this recipe. It was indeed labor of love. 🙂 I hope you enjoy it!
I’ve been wanting to eat this but I’m so glad that I got the email from you so I can make it myself!! I think I seen the Japanese version on a Netflix show called Street Food and I’ve been wanting to try it ever since!! What sauce would you recommend for a first timer or is it by preference? Thank you much for the recipes!!
As far as taste goes demi-glace sauce version is much tastier than a store bought ketchup. Though, ketchup is good when you don’t have much time cooking omurice. 🙂 You should try both eventually.
hello eunie after i watch rooftop prince..i tried to cook that omurice in our home but not look like yours but it look like omurice hehehe because no kimchi here in the philippines..but i like your recipe so much eunie 🙂
i love rooftop prince ever… i wanted to see them..
This omurice is a cheater version. 🙂 I did this to make the “wrapping” easier.
after watching the Korean dramas Playful Kiss & Rooftop Prince I madly wanted to taste the Omurice… thanks 4 the recipe, I’ll enjoy cooking & eating Omurice !
I hope you enjoy your omurice!
OMG! I made this too after watching Roof top Prince! Its Yummy!
RoofTop Prince made me wanna do this recipe so badly ,, Cause it Looked so amazing in the Darama when Park yoochun was eating it
Exactly as it Looks in the pics shown
Thank you for the recipe <3
I hope you enjoy the recipe, Loca! I’ve got to watch that TV show soon. Everyone visiting this page all seem to be influenced by that. 🙂
I made Omurice right after I watched Rooftop Prince.. its taste was amazing.. 🙂
Great!
yeah, i made a search because i wonder how the rangers and the prince love this omurice…will try this one…i love rooftop prince …the best ever..thanks for posting.. and im glad, i have others who shared the same feeling as i am…
i will definitely try dis recipie.thanks for dis beautiful recipe.:P
This will be our breakfast for today! Hehe.. Thanks for the recipe. Ilove korean food. Especially this one! 🙂
I will definitely make this dish soon! anticipating feel like in the drama 😀
Ouh my no doubt after watching the Roof Top Prince, i kinda like the simple meal prepared by Park Ha. And here I am looking into the recipe, indeed its simple and straightforward. Thanks for sharing, at least now i know what i do if i have left over rice which normally gosh into the rubbish bin.
OMGOSH! I’m soo craving for omurice after watching Rooftop Prince.
Hi Hadijah Manan! I am looking for this recipe after I have watched Roof Top Prince!
*too ^.^
I really love Rooftop Prince and I was searching for this recipe for a long time 😀 Now here it is!!!
I was craving for omurice after watching Rooftop Prince =)
Thats why Im here. Looking for its recipe….
For Sandra, do not soaked the rice, use the steamed rice instead(the normal way on how to cooked the rice).
Thanks for sharing the recipe =)
Hi
Does anyone have thoughts on how long you need to soak your rice before cooking? My grandmother did it overnight and it tasted great but sometimes you just forget to do it the night before.
I used to eat this when I was in Korea in 1966. It was great. I used to think the Koreans were calling it Home Rice.
Great recipe. But I find it delicious with Green Paprika and extra garlic as well. Too bad, most restaurants in Korea pour massive amounts of flavour enhancers in virtually all dishes including omurice.
i’ve tried this recipe n i must thank u for d trick…my kids love it…tq sooo much..it wont b dat difficult to wrap d rice anymore..hehe
Sounds ghastly.
This is not Korean food. It seems Korean-American – yes that pejorative is needed to justify this utterly horrible recipe.
On the contrary, it’s originally Japanese.
Antonego,
Well, I would say my recipe is a Korean fusion version. I bet you will change your mind after trying the recipe 😉
WOW, amazing, and thanks for your share.
I’ll try this recipe and method tonight as my dinner, hope it wouldn’t difficult to try (>_
Ah! This recipe is amazing! Thanks so much for posting it. I have always wanted to try this, but was scared because I didn’t know what was in it or how to make it. The tutorial and pictures are great! Looks like I know what I’m making for dinner tonight!! ~~~ヾ(＾∇＾)
Thank you! I am terrible at making omelets, so your bowl trick made my otherwise pretty fail omurice look pretty damned good.
I’ve been wanting to try to make this for a long time. I will definitely try it soon
great recipe! i tried it and its really good ^^
i can never turn things over though ^^;;
Thanks for omurice recipe =)
I wonder how to put rice inside the omelet but yours is tricky and easy lol
I’ll try it
Oh my gosh! I pack my lunch for my older sister (who is a big lazy bum that can’t make her own lunch ^^) and myself. I grew up eating omurice when I lived in Korea. I haven;t had once since I was eight! I going to make them mini-omurice tomorrow as a special becasue tomorrow is the end of my sister’s SAT testing!!
Wow~~!! Thanks for sharing. By far, this has been the best recipe! ^___^ I am gonna try this out!
Im cooking it for my mum’s birthday breakfast on Sun Morning.. It looks awesome. =)) THX! Hope it all turns out WELL~ *Fingers crossed* =DD
this is such a cute way to make an omurice
ive also been drooling over omurice and the demiglace sauce since watching lunch queen too ~~~
i really want to make it sometime
Your Omurice recipe is the best one I found on the net. Maybe because its the closest that resembles my mother’s recipe. Thank you! 🙂
We thoroughly enjoyed the Omurice. I’ll be making this again. Thank You!
Ingenious! Most of the time I am lazy and will only make thin omelets, then roll and cut them in strips to pile on top of fried rice, or worse, I just include scrambled egg in the fried rice. Omuraisu in it’s real form has eluded me! I will try your idea next time–great looking result for such a simple technique.
Mmmm. . . I made this recipe and it was great! Thanks, Sue!
Hi Sue, I have tried it for dinner tonight. It was a success. It’s so easy to make, and yet it looked like a cuisine ^^. Thanks so much. I will be trying more of your Korean dishes.
I didn’t know this was an actual dish, I thought it was just something my Kinapa invented 🙂 I love to make this with some SPAM or chicken and some ranch dressing as a dip, weird, huh? And that’s a great idea to cut the cross on top and eat it that way, I’ll have to try this next time!
Thanks everyone for your kind words. I didn’t expect these sensational reactions to this omelet. 🙂 I really hope you and your families enjoy having your omelet as much as I did. Good luck to you all!
I’ve just drooled all over my keyboard. I just found this site and am really excited. Omurice is one of my favorite dishes from my childhood. My mom would never take the care in crafting the shape of the omelette like you’ve done so well, but it looks just like I remember tasting it. so so so good.
Greate recipe. Thanks
yeah, omurice. i’ve been craving for that since i’ve seen lunch queen as well. omurice with demiglace sauce. 😀
this looks wonderful. thanks for sharing the recipe. 😀 gotta try this. 😀
Hi , Yes, I will definitely pretend this weekend.
Our almost 3yr old saw a photo of your masterpiece and said “YUM!”. He took the words right out of my mouth. I’ll be making it on the weekend.
so cute lookin!
Yum! I ate this in Korea many times, but I’ve never mastered the art of making it myself. I will definitely try your recipe! THANKS 🙂
ooh, omurice, haven’t had that in ages! I also like omusoba, where you put yakisoba inside instead of rice.
This is just the most delicious looking thing I’ve seen in ages. I can’t wait to make it! Yum!
Thanks for sharing a nice tip on how to put the rice inside the omelette! I will have to try this one day, it seem so easy!
That’s a neat idea to cover the rice with the egg. 🙂 I don’t like to spend time dicing vegetables too, so I usually buy them frozen. If I buy them fresh, sometimes I cannot finish what I bought anyway.
That definitely looks awesome. And simple too.
I shall be trying it out soon. Thanks for the recipe!
wow!!! that is a very innovative way of making omurice… I always think it’s very complicated to envelope the fried rice inside the omelette. I have been drooling over omurice ever since i watch the japanese drama “lunch queen”
Bravo!!!
Nice presentation too!!!