afoona
Japanese Rice Omelet
Pasta & Rice

Japanese Rice Omelet

A quick Japanese rice omelet with day-old rice — a smart use of leftovers that makes a tasty, quick meal.

⏱ 15 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Heat the oil in a large pan over very high heat.
    ⚙ Pan-fryingStoveFrying pan
    💡Very high heat and a large pan: the vegetables char instead of steaming, and don't overcrowd the pan.
  2. 2
    Add the cold rice, separate the grains with a spatula and stir-fry 3–4 minutes over high heat.
    StoveSilicone spatula
    💡Cold, dry day-old rice stays in separate grains; hot fresh rice releases steam and starch and sticks together in a lump.
  3. 3
    Push the rice to the sides, pour the beaten the eggs into the center, scramble into bits and stir into the rice.
    StoveSilicone spatula
  4. 4
    Add the soy sauce, sesame oil, salt and black pepper and stir-fry another minute, until the rice is coated in the sauce.
    Stove
  5. 5
    Serve immediately, with the green onion scattered on top.
239calories
7 gprotein
24 gcarbs
12 gfat
● protein 13%● carbs 42%● fat 46%

Per serving (88 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Silicone spatula · Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Fried rice

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