February 5, 2015

Japanese Curry Omurice

This is the perfect lazy weekend lunch. The recipe is super simple - all you need are eggs, rice and curry. I love Japanese curry but I find the boxed dried curry roux takes too long to cook and requires a lot of prep. I like the individually portioned pre-packaged curry that you just heat up and serve with rice. This recipe also works best if you have leftover rice to save time, but if you don’t you can quickly substitute with minute rice or those microwaveable rice packs from college. You can totally skip the tomatoes and spring onion of course. I added them for garnish to make the dish look more camera-ready. This dish took around 5 minutes from start to finish. I hope this will inspire you to cook something other than Shin Ramen when you’re hungover!

Sieve the whisked eggs to get a smoother consistency.

Not the most attractive looking omurice out there oops

Plate it ugly side down!

Japanese Curry Omurice

For 1


2 eggs
1/2 tablespoon vegetable oil for the pan
Pinch of salt
1 cup cooked rice (Japanese rice would be ideal but normal long grain rice will do just fine. If cold, reheat in microwave first)
1 package ready-to-eat Japanese curry (like these, not the dried boxed kind)


  1. Boil water in a pan and submerge the pre-packaged curry to heat up its contents.
  2. Whisk the eggs together and run them through a sieve and into a bowl. Add a pinch of salt.
  3. Heat the oil in a pan on medium heat. Slowly pour the egg mixture into the pan and lower the heat to medium low.
  4. When the egg has begun to set (this will take less than a minute), spoon the warmed cooked rice onto one side of the egg. Using a spatula, carefully fold the other side of the egg on top of the rice to make an omelette (aka OMURICE!). Cook for a few more seconds.
  5. Plate the omurice and carefully pour the heated curry over it. Garnish with whatever you have on hand - something with acidity would be great, like Japanese pickled vegetables!

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