Omelette Rice or “Omurice” is a popular Japanese dish.
As the name suggests, it is fried rice covered with omelette.
When I visited Japan in May, I came back with many vegan cookbooks, and I got an idea from the recipe in this book (Japanese) for the omelette part of my omelette rice.
(My hair is getting long!)
This is a soft scrambled “egg” version, and I really liked it.
(A note for myself: the yellow color from turmeric becomes brighter when cooked.)
The fried rice of the traditional omelette rice is flavored with ketchup.
I happened to be out of ketchup today, and I decided to use store-bought red pasta sauce as a flavor base instead.
The omelette rice is then typically served with a few spoonfuls of ketchup on top, and again, mine was served with red sauce based sauce (I added a few things to the store-bought red sauce like sugar and Japanese worcestershire sauce).
Love my IKEA utensils.
I bought them several years ago, but the more I use, the better they look.
This was SO TASTY!!
I definitely did NOT miss eggs.
And my non-ketchup version took the omelette rice to the next level!
There are so many fun ideas in this book.
I can’t wait to try others!
