Tuesday, 26 February 2008

K-popped! Kitchen: Omelette Rice a.k.a Omurice

Omelette rice, a Korean dish of fried rice packaged in an omelette. Wait a sec, it’s Nasi Pattaya!

Omurice from KBS Global online

That’s what I thought too when I stumbled upon this recipe on KBS Global. A few more minutes of surfing revealed that this fun food is enjoyed in Korea, Japan and, strangely, Malaysia.

Nasi Pattaya (which literally means Pattaya Rice in Malay) is a Malay style fried rice wrapped in a thin egg layer served with sweet chilli sauce on the side and named after the seaside city of Pattaya in Thailand. However, Nasi Pattaya is not served in Pattaya. I’m guessing it’s a marketing gimmick. In Malaysia, you can find the dish at our beloved Mamak stalls – the 24 hour Indian eateries that pepper every neighbourhood and every town across the country. Craving Nasi Pattaya at 4am? Why, just walk across the street! And while you’re at it, why not try Maggi Goreng Pattaya (fried instant noodles), or Meehoon Goreng Pattaya (fried vermicelli)?

Known as Omurice or Omu-raisu in Japan, the dish is said to have originated from Tokyo during the turn of the 19th century. Omurice quickly became a favourite, and its popularity so contagious soon found its way into many restaurants and homes in South Korea.

Oh my, the things we learn each day.

Step 1: Ingredients!


Fried rice
  • 1 ½ cups of cooked white rice (preferably leftover rice from the day before)
  • white onion, chopped
  • 1 large shitake mushroom, diced
  • ginger and garlic, chopped
  • green bell pepper, diced
  • sesame oil for stir-frying
  • black pepper and soy sauce for flavour

Omelette layer
  • Milk/water for thinning
  • 1 egg
  • salt and pepper

Step 2: Fry the rice!


Add sesame oil into wok/pan and heat over high heat. When oil is hot, add ginger, onion and garlic and stir-fry until fragrant. Add mushrooms and bell pepper (and if you like, diced meat or seafood of your choice). Stir-fry until mushrooms (or meat) are tender. Add rice, season with soy sauce and pepper. Stir until ingredients are thoroughly mixed. Dish up and set aside. Work fast!

Step 3: Make the omelette!


Lightly grease frying pan and heat over medium heat. Beat eggs with salt and pepper and thin out a little with milk/water. When pan is heated, pour eggs in and gently swirl pan to create an even layer. When top is set, remove from pan and set aside.

Step 4: Assemble!


In an empty bowl, line bowl with the egg layer, fill with rice and fold egg layer ends to cover rice. Transfer to dish by covering bowl with a plate and turning over. Garnish with chopped scallions or coriander and serve with a side of Kimchi.

Step 5: Eat!


More K-popped! Kitchen
Every Day Bibimbap
Pajeon
Japchae
Su jeong gwa (Persimmon Tea)
Tuna Kimbap
Kimchi Jjigae


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13 Comments:

jane said...

your post about hyori's pixs in a salon brochure has made it into a korean news site!
click here

so my guess 4rm my previous comment was wrong. the article states that they inquired it w/her company & they said they've never heard of the salon & are curious about it.

Liz said...

Hey Jane, thanks for the heads up :-).

Orchid said...

Hi Jane,

Whoa...thanks for the tip. How did you find out? Are you a Korean and surf those sites a lot. We are very surprised.

Rooster said...

Good grief (O_O)

Joe said...

Wow, surprise! Finally K-popped is mentioned in a Korean news ariticle! (It reads "According to Malaysia's K-popped website..)

Chianz said...

^^ yummy* I will learn it n make it to my family n let them have a taste... ahhah...!!!! I wanna be a good chef b4 I get marry... but may I know how come ur omelette which have to cover the de rice appeared a bit in black ady? ~~
anyway,hope that u gals can teach us more korean dishes ya... oh ya,I loved dolbugi so do teach me how to make spicy n sweet dolbugi k? aneong!

Orchid said...

Rooster, love your pics in this entry! :-)

Rooster said...

Chianz: Does it really look black? (O_O) Oops, ha ha. If you prefer a lighter egg, you can cook it over medium-low heat and let is set slowly.

Also, what's dolbugi? I'm not familiar with the dish. Is it doo boo ji-gae?

Liz said...

Oh yum Rooster, the rice looks good. You cook for me omurice when I see you next, OK? Ha ha, and I'll make tea for you :-P.

Anonymous said...

Oh I didn't know Koreans had their own version of Omurice. I thought it was mostly homey Japanese dish. Well I guess there are many varieties out there around the world. Just like doughnuts! >=)

Clammy said...

Omurice was like one of my favorite things to eat as a kid if there was nothing else to eat!

Do you mean Dokbuki? As in made from rice cakes?

Orchid said...

I've always thought that this egg wrapped fried rice originated from Thailand. They call it nasi pattaya. So i assumed it was from Pattaya.

Chianz said...

ya... ^^ dolbugi... the korean rice cake... sowie for I pronounce de wrong spell coz I only knew how to speak it out in dolbugi but I don't know how to translate it in english... I loved Dolbugi... so much!!!!

 

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