Mushroom and pea omurice

Name: Mushroom and pea omurice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 400 g Plain ready-cooked rice; 200 g Egg, without shell; 100 g Onion; 120 g Peas; 120 g Mushrooms; 70 g Tomato ketchup; 20 g Rapeseed oil; 2 g Salt; 1 g Black pepper

Ketchup-seasoned rice and vegetables wrapped in a soft Japanese omelette.

Estimated total time: 25 minutes2 portionsAbout 610 kcal per portion

Egg-wrapped omurice topped with ketchup and served with vegetables — Photo: Junyu-K · CC BY 4.0 · Photo source. The photographed meat-free restaurant omurice has broccoli, carrots and salad; this measured version does not include those sides, and its filling ingredients cannot be confirmed from the image.

Ingredients for 2 portions

400 g Plain ready-cooked rice
200 g Egg, without shell
100 g Onion
120 g Peas
120 g Mushrooms
70 g Tomato ketchup
20 g Rapeseed oil
2 g Salt
1 g Black pepper

Method

Use 400 g plain ready-cooked rice that has been stored and reheated safely. Finely dice 100 g onion and 120 g mushrooms. Beat 200 g egg with 1 g salt until evenly mixed.
Heat 10 g rapeseed oil in a large pan. Soften the onion for 3 minutes, add mushrooms and cook 4 minutes until their liquid has mostly gone. Stir in 50 g ketchup, then 400 g rice and 120 g peas; heat thoroughly, breaking up rice clumps. Season with 1 g salt and 1 g pepper. Keep warm and divide into two oval mounds.
In a small nonstick pan, heat 5 g oil per omelette. Pour in half the beaten egg and gently move the soft curds toward the center while tilting the pan to coat it. As soon as the egg is set enough to fold, place one rice mound in the center, fold the sides over it and turn seam-side down onto a plate. Repeat for the second portion; top each with 10 g of the remaining ketchup. Cook eggs until fully set if serving anyone who needs that precaution.

Adapted from Namiko Hirasawa Chen’s omurice: her chicken is replaced by mushrooms and peas, and rapeseed oil replaces butter, giving an ovo-vegetarian version. No Worcestershire sauce is used because many versions contain anchovy. Use plain animal-free ketchup and safely cooked, properly chilled ready rice; making rice from dry adds time. The photo is a meat-free restaurant omurice from Taiwan with unmeasured vegetable sides. Ingredient weights, calories and 25-minute timing are editorial estimates, and the photographed filling cannot be verified.

きのことグリーンピースのオムライス

Allergens and ingredient checks

Listed allergens: eggs. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Just One Cookbook / Namiko Hirasawa Chen — Omurice

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