Made fresh in the Riverina
Aurelio, Riverina Grove

Omurice (Japanese Omelette Rice)


1/6 onion, finely chopped
1-2 mushrooms, finely chopped
ΒΌ jar of Aurelio Organic Basilico Pasta Sauce
1-2Tbs Spiral Organic Extra Virgin Olive Oil
1 bowl cooked rice
salt and pepper (to taste)
1-2Tbs Riverina Grove Tomato Sauce
3 eggs
1Tbs milk
1Tbs butter


  1. Pour pasta sauce into a saucepan on medium-high heat. Bring to a boiI. Set aside.

  2. Heat a large pan on medium-high heat. Add olive oil, onion and mushrooms. Cook and stir.

  3. Add the rice and continue stirring. Add salt, pepper and tomato sauce and mix it all together. Remove from heat and set aside.

  4. Whisk eggs and milk in a small bowl.

  5. Heat a large frying pan with butter over medium heat and pour in the egg allowing it to spread to cover the bottom of the frying pan. Slightly scramble the middle without breaking the omelette.

  6. Pour ketchup rice onto the centre of the omelette.

  7. Push the omelette to one side of the pan and fold in the sides.

  8. Flip the omurice onto a plate. Cover with pasta sauce and serve immediately.


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