Japanese Pork Fried Rice Omelette With Okonomiyaki Sauce (Omurice) Recipe

You don't need to be an omelette expert to make this simpleomuricedish of pork fried rice topped with egg andokonomiyakisauce.

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
20160719-omurice-vicky-wasik-30.jpg
Vicky Wasik

Why It Works

  • Sautéing the rice in batches keeps the skillet nice and hot, for optimal browning and flavor.
  • By not rolling the eggs into a true omelette shape, you'll find it far easier to drape them over the rice, as the dish is served in Japan.

Japan'somurice, which also goes by the namesomumeshiandomuraisu, is an fascinating dish of fried rice served with an omelette. It's surprisingly easy to make at home.

In this recipe, inspired by a version served at a restaurant in Ehime Prefecture, Japan, the rice is fried with cabbage and diced pork belly or bacon, then tossed with sweet-savoryokonomiyakisauce. (The sauce is typically served with the Japanese pancake that's also calledokonomiyaki, but here it gets to play a new role.)

Recipe Facts

5

(1)

Active:30 mins
Total:30 mins
Serves:2 servings

Rate & Comment

开云体育波胆

  • 2 cupscooked white sushi rice(12 ounces;350g); see notes

  • 4tablespoons(60毫升)或蔬菜canola oil, divided

  • 1/2 cup mincedyellow onion(100g; about 1/2 medium onion)

  • 1/2 cup (40g) dicedgreen cabbage

  • 2 strips (50g) thinly sliced freshpork bellyor bacon

  • 1/4 cup (60ml)okonomiyakisauce, plus more for garnish (see notes)

  • 1scallion

  • Cayenne pepper, to taste

  • Kosher saltand freshly ground black pepper

  • 4largeeggs, beaten with a pinch of salt

  • Kewpie mayonnaiseand ao-nori, for serving (optional; see notes)

Directions

  1. If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice.

  2. Add another tablespoon (15ml) oil to skillet, return to high heat, and heat until smoking. Add onion and cabbage and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add pork and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.

  3. Return rice to pan and toss until well combined with vegetables. Add okonomiyaki sauce and cook, stirring and tossing, until sauce is reduced and each grain of rice is separate and coated in a shiny sheen of sauce. Toss in scallion, then season with cayenne, salt, and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.

  4. Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

  5. Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat.

  6. Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of okonomiyaki sauce and Kewpie mayonnaise, if using. Garnish with ao-nori, if using. Serve right away.

Special equipment

10-inch nonstick skillet or10-inch carbon steel skillet

Notes

Rice should either be cooked fresh, spread on a tray, and allowed to cool for 5 minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 3 days.Ao-noriis powdered green sea laver; it can be replaced with finely shredded nori, or omitted.Okonomiyakisauce is a sweet and savory sauce; it can be replaced with Bull-Dog sauce or equal parts Worcestershire sauce and ketchup seasoned with soy sauce. Kewpie mayonnaise is a Japanese-style sweet mayonnaise; it can be replaced with regular mayonnaise.

This Recipe Appears In

Nutrition Facts(per serving)
769 Calories
45g Fat
66g Carbs
23g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 769
% Daily Value*
Total Fat45g 58%
Saturated Fat 7g 37%
Cholesterol393mg 131%
Sodium1117mg 49%
Total Carbohydrate66g 24%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein23g
Vitamin C 13mg 65%
Calcium 104mg 8%
Iron 3mg 15%
Potassium 472mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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