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Tapa Omurice Recipe



  • 200 Grams sirloin, thinly sliced
  • 2 Garlic cloves, minced
  • 2 Tbsps. vinegar
  • 2 Tsps. soy sauce
  • 1 Tsp. sugar
  • 1 Tbsp. oil


  • 1 1/2 Cups cooked white rice
  • 2 Garlic cloves, minced
  • 3 Eggs, beaten
  • Salt and pepper to taste
  • 1 Tbsp. oil
  • Ketchup and atchara for garnish (optional)



  1. Mix all the ingredients and marinate for at least 1 hour.
  2. Drain the meat and fry the pieces until they have browned.
  3. Cut into thin strips. Set aside.


  1. Sauté the garlic in oil until lightly browned. Add the rice and cook over high heat until thoroughly mixed. Season with salt and pepper, set aside as the filling.
  2. Beat the eggs well without incorporating too much air (Use chopsticks instead of a whisk). The bubbles make the egg more fragile when cooked. Add salt.
  3. In a non-stick pan lightly coated with oil, add the egg and swirl over low heat. Once the egg is half cooked, remove from the heat and add the garlic rice.
  4. Arrange the tapa in the center of the rice and slowly fold the egg over itself to form a torpedo. The residual heat will continue to cook the egg.
  5. Flip onto a plate and serve with ketchup and atchara.

Source: Pepper

Tapa Omurice Recipe Tapa Omurice Recipe Reviewed by Jarvis Mann on 3:59 PM Rating: 5

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