Best 4 Ohm Rice Recipes
Ohm rice, also known as omurice, is a Japanese dish consisting of fried rice wrapped in an egg omelette. It is a popular dish in Japan and is often served with ketchup or demi-glace sauce. There are many variations of ohm rice, but the basic ingredients are rice, eggs, and ketchup. Some common additions include vegetables, meat, and cheese. Ohm rice is a versatile dish that can be easily customized to suit your taste. This article provides three different recipes for ohm rice: a classic recipe, a vegetable-packed recipe, and a cheesy recipe. All three recipes are easy to follow and can be made in under 30 minutes. So whether you are a beginner cook or a seasoned pro, you are sure to find a recipe for ohm rice that you will love.
Let's cook with our recipes!
OMURICE (JAPANESE RICE OMELET)
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.
Provided by Hannah Kirshner
Categories dinner, for two, lunch, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
- Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
- To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
- Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
- Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
- Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram
OHM RICE
My parents inherited this recipe when we adopted my Korean sister. As odd as it sounds, it's surprisingly good. I prefer it without the egg or sauces and just drizzle it with butter and my dad eats it with egg and tabasco sauce. It's a matter of personal taste.
Provided by PuglyDuckling
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions.
- Cook beef, potato, carrot and onion until done.
- Season with salt and pepper as desired.
- Add rice and combine.
- Optional: Fry egg, like omelette, to serve over rice.
- Serve with ketchup, soy or tabasco sauce as desired.
Nutrition Facts : Calories 256.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 51.4, Carbohydrate 30.1, Fiber 1.9, Sugar 1.1, Protein 13.4
KOREAN OHM RICE
Make and share this Korean Ohm Rice recipe from Food.com.
Provided by Dienia B.
Categories Korean
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take rice and water and cook covered 15 minutes on low.
- In another pan, stir fry in order given; cook separately.
- Add vegetables and meat to rice.
- Season with soy sauce and salt.
- Mix.
Nutrition Facts : Calories 750.5, Fat 15.8, SaturatedFat 3.3, Cholesterol 64.6, Sodium 454, Carbohydrate 113, Fiber 9.2, Sugar 8.7, Protein 37.9
OM ALI
This Egyptian dessert contains phyllo dough or puff pastry, milk and nuts. Use any kind of nuts that you would like and eat it with a spoon. Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife's death. To celebrate, Om Ali made this dessert and distributed it among the people of the land.
Provided by NANCY GIRGIS
Categories World Cuisine Recipes African North African Egyptian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
- Preheat the oven's broiler.
- In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
- Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
- Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
- Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.
Nutrition Facts : Calories 933.9 calories, Carbohydrate 87.4 g, Cholesterol 30.1 mg, Fat 62.1 g, Fiber 6.7 g, Protein 14.7 g, SaturatedFat 19.5 g, Sodium 214.6 mg, Sugar 50.3 g
Tips:
- Choose the right rice: This recipe calls for medium-grain rice, which is a good choice for absorbing the flavors of the other ingredients. Short-grain rice can also be used, but it will result in a stickier dish.
- Soak the rice before cooking: Soaking the rice for 30 minutes before cooking helps to remove the starch and results in a fluffier dish of rice.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from burning.
- Don't stir the rice while it's cooking: Stirring the rice while it's cooking can break up the grains and make the rice mushy. Instead, let the rice cook undisturbed until all of the liquid has been absorbed.
- Let the rice rest before serving: After the rice is cooked, let it rest for 5 minutes before serving. This will allow the rice to finish absorbing the flavors of the other ingredients.
Conclusion:
Ohm rice is a delicious and easy-to-make dish that can be enjoyed as a side dish or a main course. With its combination of savory and sweet flavors, this dish is sure to please everyone at your table. So next time you're looking for a new way to cook rice, give ohm rice a try!
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