There’s this particular scene in Rooftop Prince where the heroine, Park-ha (Han Ji Min), prepared a hearty dish for the err, “lost” Crown Prince (Park Yu-Chun) and his entourage. It captured my attention because judging from the ingredients she used, it was fairly easy to make.
So after watching that episode (I think that’s in Ep. 2) in this popular Korean drama, I decided to make my own version of omurice. A Japanese omelette-rice dish that has taken so many variations but is a familiar fare in Japan and South Korea today. I used leftover roasted chicken in this recipe to make it pretty fast. You can substitute chicken with Spam, bacon bits, shrimp or ground pork.
1 medium sized red onion
2 small cloves of garlic
1 cup shredded roasted chicken (diced Spam, bacon slices, ground pork or shelled shrimp)
1/2 cup diced carrots
1/2 cup green peas
2-3 tablespoons of oyster sauce
2 cups of cooked rice
four large eggs beaten and divided into two
vegetable cooking oil
salt and pepper to taste
- Saute onions and garlic in 2 tablespoons in cooking oil; add carrots and green peas until the vegetables are tender and a little translucent;
- Add in shredded chicken and stir fry;
- Add in cooked rice (left over rice would be great as long as it’s not spoiled); put oyster sauce then season with salt and pepper. Stir fry then set aside.
- In another frying pan, pour half of the beaten eggs and wait till eggs settles a little;
- When its half set, spoon a portion of the rice mixture on one side of the omelette.
- Flip the other side of the omelette to close.
- Repeat with the remaining egg mixture.
You can put some ketchup on top of the omurice. I had this over breakfast with my mom paired with a mug of coffee. But as far as I know, omurice can be enjoyed anytime of the day. Another favorite option is to add diced red or green bell papers into the stir-fried rice halfway through stir-frying.