Rilakkuma Omurice
Rilakkuma Omurice
Ingredients
For the Ketchup Fried Rice
- 4 cups cooked white rice, preferably day-old
- 2 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 1 cup chicken breast, small diced (optional)
- 1/2 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Omelets
- 8 large eggs
- 4 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, divided
For the Rilakkuma Decorations
- 1 sheet nori (seaweed sheets)
- 1 slice provolone cheese, or other white cheese
- 2 slices thinly sliced ham, or pink fish cake
- as needed ketchup, for cheeks and details
Instructions
- 1
Prepare the Ketchup Fried Rice: In a large skillet or wok, melt 2 tablespoons of butter over medium heat. Add the finely diced yellow onion and sauté until softened, about 3-4 minutes. If using, add the diced chicken breast and cook until no longer pink, about 5-7 minutes.
⏱️ 10 min
- 2
Add the cooked white rice to the skillet, breaking up any clumps. Stir in the ketchup, soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the rice is heated through and well combined, about 5-7 minutes. Set aside.
⏱️ 7 min
- 3
Shape the Rilakkuma Rice: Divide the fried rice into 4 equal portions. On each serving plate, use your hands (lightly moistened with water to prevent sticking) or a rice mold to shape one portion of rice into a reclining Rilakkuma body, with a distinct head and a slightly larger body. You can make a small indentation for the omelet to rest on later.
⏱️ 8 min
- 4
Prepare the Rilakkuma Decorations: Using small scissors or a sharp knife, cut out shapes from the nori for Rilakkuma's eyes and nose. Cut a small oval or crescent shape from the provolone cheese for the mouth/snout area. Cut two small, rounded ear shapes from the thinly sliced ham.
⏱️ 5 min
- 5
Cook the Omelets: In a medium bowl, whisk together the large eggs, 4 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy. Heat 1/2 tablespoon of butter in a non-stick skillet (about 8-inch diameter) over medium-low heat until melted and shimmering.
⏱️ 2 min
- 6
Pour one-fourth of the egg mixture into the hot skillet. Let it set for a few seconds, then gently push the cooked edges towards the center while tilting the pan to allow uncooked egg to flow underneath. Cook until the omelet is mostly set but still slightly moist and shiny on top. Do not overcook.
⏱️ 2 min
- 7
Assemble the Omurice: Carefully slide the cooked omelet from the pan onto one of the Rilakkuma-shaped rice portions, draping it over the 'body' of the bear. Repeat steps 5 and 6 for the remaining 3 omelets and rice portions.
⏱️ 8 min
- 8
Decorate the Rilakkuma: Place the nori eyes and nose onto the rice 'head'. Position the cheese mouth/snout. Place the ham ears on top of the head. Use a small squeeze of ketchup to draw Rilakkuma's rosy cheeks or other small details as desired. Serve immediately and enjoy your adorable meal!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rilakkuma Omurice
Ingredients
For the Ketchup Fried Rice
- 4 cups cooked white rice, preferably day-old
- 2 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 1 cup chicken breast, small diced (optional)
- 1/2 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Omelets
- 8 large eggs
- 4 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, divided
For the Rilakkuma Decorations
- 1 sheet nori (seaweed sheets)
- 1 slice provolone cheese, or other white cheese
- 2 slices thinly sliced ham, or pink fish cake
- as needed ketchup, for cheeks and details
Instructions
- 1
Prepare the Ketchup Fried Rice: In a large skillet or wok, melt 2 tablespoons of butter over medium heat. Add the finely diced yellow onion and sauté until softened, about 3-4 minutes. If using, add the diced chicken breast and cook until no longer pink, about 5-7 minutes.
⏱️ 10 min - 2
Add the cooked white rice to the skillet, breaking up any clumps. Stir in the ketchup, soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the rice is heated through and well combined, about 5-7 minutes. Set aside.
⏱️ 7 min - 3
Shape the Rilakkuma Rice: Divide the fried rice into 4 equal portions. On each serving plate, use your hands (lightly moistened with water to prevent sticking) or a rice mold to shape one portion of rice into a reclining Rilakkuma body, with a distinct head and a slightly larger body. You can make a small indentation for the omelet to rest on later.
⏱️ 8 min - 4
Prepare the Rilakkuma Decorations: Using small scissors or a sharp knife, cut out shapes from the nori for Rilakkuma's eyes and nose. Cut a small oval or crescent shape from the provolone cheese for the mouth/snout area. Cut two small, rounded ear shapes from the thinly sliced ham.
⏱️ 5 min - 5
Cook the Omelets: In a medium bowl, whisk together the large eggs, 4 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy. Heat 1/2 tablespoon of butter in a non-stick skillet (about 8-inch diameter) over medium-low heat until melted and shimmering.
⏱️ 2 min - 6
Pour one-fourth of the egg mixture into the hot skillet. Let it set for a few seconds, then gently push the cooked edges towards the center while tilting the pan to allow uncooked egg to flow underneath. Cook until the omelet is mostly set but still slightly moist and shiny on top. Do not overcook.
⏱️ 2 min - 7
Assemble the Omurice: Carefully slide the cooked omelet from the pan onto one of the Rilakkuma-shaped rice portions, draping it over the 'body' of the bear. Repeat steps 5 and 6 for the remaining 3 omelets and rice portions.
⏱️ 8 min - 8
Decorate the Rilakkuma: Place the nori eyes and nose onto the rice 'head'. Position the cheese mouth/snout. Place the ham ears on top of the head. Use a small squeeze of ketchup to draw Rilakkuma's rosy cheeks or other small details as desired. Serve immediately and enjoy your adorable meal!
⏱️ 3 min