Five-Grain Omurice
A perfect harmony of multigrain rice and tender egg pancake, filled with colorful vegetables and ham, drizzled with sweet and tangy sauce—every bite is nutritious and delightful.
Ingredients
19 items- white rice 30 g
- brown rice 30 g
- millet 30 g
- black rice 30 g
- oats 30 g
- water as needed
- eggs 3
- carrot 50 g
- cucumber 50 g
- ham sausage 50 g
- onion 30 g
- cooking oil 1.5 tbsp
- ketchup 3 tbsp
- light soy sauce 1 tbsp
- sugar 1 tsp
- cornstarch 1 tsp
- salt to taste
- white pepper a pinch
- scallions some
Nutrition
Steps （7 steps）
Rinse 30 g each of white rice, brown rice, millet, black rice and oats. Soak in 170 ml water for 20 minutes, then cook in a rice cooker and let rest for 10 minutes. Fluff and set aside.
Finely dice 50 g each of carrot, cucumber and ham sausage. Mince 30 g onion.
Heat 1 tbsp oil over medium heat. Sauté onion until fragrant, add carrot and cook for 2 minutes until soft, then add cucumber and ham. Stir well.
Turn heat to high. Add the cooked multi-grain rice and stir-fry quickly until grains are separate. Add 1 tbsp ketchup, 1 tsp salt and a pinch of white pepper. Mix well and set aside.
Beat 3 eggs with 1 tbsp cornstarch slurry (1 tsp cornstarch + 2 tsp water) and a little salt. Over medium heat, lightly oil a non‑stick pan. Pour in half the egg mixture and swirl to form a thin round. Cook 1–1½ minutes until the bottom is golden and the top is still moist. Remove from heat.
Place half the rice mixture in the center of the egg crepe, shaping into a log. Fold the crepe over with a spatula and press edges gently to seal using residual heat. Slide onto a plate. Repeat with the remaining portion.
Mix 2 tbsp ketchup, 1 tbsp light soy sauce, 1 tsp sugar and 2 tbsp water. Drizzle over the omurice. Garnish with scallions or sesame seeds.
Tips
Adding cornstarch slurry to the eggs makes the crepe more pliable; stir-fry the rice over high heat until each grain is separate; wrap the rice while the egg crepe is still slightly moist for a better seal.
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