UlasanAnime.com – A few weeks ago, I discussed the role of curry in Penguindrum, even sharing a recipe inspired by it, though I’m not personally fond of apples in curry. On Sunday, I prepared “chicken rice” and encased it in an egg skin for breakfast, which I suppose qualifies as omurice. This also aligns with my Sunday morning routine of watching HanaIro. Taking a cue from Penguindrum, I incorporated Sriracha sauce into the egg mixture, because that’s just how I like to do things.
Here are the ingredients:
- 3 eggs
- A small amount of finely diced spring onion or regular onion.
- Rice (approximately 2 cups of cooked rice should suffice; any variety works, but short-grain is preferred)
- Enough boneless chicken to accompany the rice (I used leftover rotisserie chicken breasts).
- Pepper
- Salt
- Ketchup
- Cooking oil (vegetable oil, lard, chicken skin fat, or any suitable option)
- Optional hot sauce (Sriracha is my preference, but any will do)
I found it amusing when Ohana assumed Minko wouldn’t be able to make it. Omurice, being a home-style dish, comes in many variations, as we learned this week. This particular recipe is a simplified version, perfect for a single person in a bachelor pad, ideally with a cooking surface better than a hot plate.
I opted for a deep skillet, almost like a wok but with a flat bottom, as it was readily available. The process essentially involves making fried rice. For omurice, it’s generally best not to over-season the rice, unless you prefer a Chinese or Southeast Asian style. I simply added ketchup and pepper. This is especially true if you intend to add hot sauce to the eggs, as the goal is for the flavors of both the rice and the egg to complement each other. If you’re using raw chicken pieces, you can season them more generously as their flavor will stand out. Marinating them is also an option. However, for fried rice, it’s advisable to cut the chicken thinly and into small pieces.
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Heat your wok or skillet and add the spring onion or onion. Cook them until they are well softened and caramelized. I tend to add them early in the process. Once the cooking surface is sufficiently hot, add the meat. Stir gently until it’s just cooked through. If you’re using leftovers like I did, this step is mainly to warm them up. Experienced cooks of leftover fried rice can feel free to substitute other meats or vegetables, but for omurice, simplicity is key.
Sometimes, simple is truly delicious.
As the chicken cooks, add the rice. Cooked rice is essential. If you don’t have any prepared, you’ll need to cook it before starting this process, as it takes time. Whether the rice is cold or hot doesn’t matter; just stir it to ensure the ingredients are well combined. Add ketchup and pepper to taste. I find omurice benefits from more ketchup. Some people even enjoy a slight char. Ultimately, it’s a matter of personal preference. You can also add salt at this stage, but I prefer to add it to the egg mixture.
When the rice appears adequately cooked, set it aside and prepare the egg component. This can be done on a large enough hot plate, a wok if you’re skilled, or any skillet or frying pan. First, crack the eggs into a bowl and whisk them thoroughly. You can add some salt to the mixture at this point. Also, consider adding a bit of hot sauce if you desire its flavor throughout the dish. This will impart a more subtle flavor rather than an intense kick, provided you don’t add too much.
Add a small amount of cooking oil to your skillet. Once it’s heated evenly, pour in the egg mixture to form a thin skin, ideally large enough to envelop the fried rice. If you’ve prepared too much fried rice, don’t worry; you don’t have to use all of it. Essentially, it’s like making an omelet. If you can make an omelet, you can make this. Carefully detach the egg skin from the pan. Gently scoop the rice into the center of the egg skin, about one-third of the way from the edge. If you’re a beginner, avoid adding too much rice. Fold the egg over the rice and carefully slide the omurice onto your serving dish.
Omurice is remarkably easy to prepare and quite the spectacle. If your sole intention is to eat egg with rice, you could simply mix the egg directly into the fried rice. Why go through the trouble when cooking for yourself? It’s more about the opportunity to add an extra touch of care and affection for those you’re cooking for. Think of Ohana’s special broccoli omurice for her mother, or the flair of a maid cafe. It certainly works for others.
One final tip: I actually applied hot sauce directly onto the rice just before rolling it in the egg on Sunday. This method likely results in a more potent flavor and allows for localized taste. However, I wouldn’t recommend attempting to draw hearts or decorative shapes with Sriracha sauce!
