Celebrity Recipes: A Valiant Effort at Creating Jesseca Liu and Jeremy Chan’s Korean Fusion Omurice

Sheila Hong
Sheila Hong
July 03, 2021

The return to dining out is slow and gradual but in the meantime, it’s still a good time to experiment in the kitchen. This week, we decided to be ambitious (maybe too ambitious?) and tackle another celebrity recipe: Jesseca Liu and Jeremy Chan’s Omurice! 

Unlike your typical tomato sauce or demi-glace Japanese-style omurice, the couple’s version adds a Korean flavour to the rice (literally) by using kimchi and gochujang (Korean red chilli paste), plus a little extra protein in the form of Taiwan sausages. 

The meat and rice have pretty easy, straight-forward steps to follow, but it’s the omelette itself that had us stumped. Even after using four batches of eggs, we didn’t manage to achieve that luscious and creamy cascade of eggs over our rice. Although our omurice wasn’t all it was cracked up to be, the base of meat and rice got the thumbs-up from our taste-testers.

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Jesseca Liu and Jeremy Chan’s Omurice

Author: Sheila Hong


Chicken and Gravy

  • 1/2 tbsp cooking oil
  • 1 clove garlic minced
  • 1 boneless chicken thigh boiled and sliced
  • 1 tsp oyster sauce
  • 1 1/4 tbsp gochujang (Korean red chilli paste)
  • 1/2 cup water
  • 1 tsp cornstarch

Kimchi Fried Rice

  • 1/2 tbsp cooking oil
  • 1/2 onion finely chopped
  • 2 Taiwanese sausages sliced
  • 1 1/2 cups cooked rice
  • 1 tbsp gochujang (Korean red chilli paste)
  • 1/2 cup water
  • 1/2 cup kimchi


  • 3 eggs
  • salt and pepper to taste



  1. Heat up a frying pan and add cooking oil once hot.

  2. Add the minced garlic and fry till golden brown.

  3. Add in the sliced chicken and oyster sauce and sauté until the meat is browned.

  4. Mix the gochujang with the water, add them into the chicken and stir thoroughly.

  5. Add cornstarch and stir until the gravy thickens. Set aside


  1. Heat cooking oil in a wok or pan.

  2. Add onions and stir-fry until fragrant before adding in the Taiwanese sausages. Fry until half-cooked.

  3. Add rice and gochujang sauce and mix well until the rice is thoroughly coated before adding the kimchi and stirring.

  4. Shape rice into an oval on a plate and set aside.


  1. Lightly beat the eggs (but make sure it doesn’t get foamy) and add salt and pepper.

  2. Heat up a non-stick pan and add cooking oil once hot. Make sure the entire pan is well-coated with the oil.

  3. Add the beaten eggs into the pan and use chopsticks to vigorously stir the centre of the eggs while shaking the pan back and forth. Once the edges of the egg mixture have set, gently nudge the cooked bits to the centre of the pan.

  4. Set the flame to a low heat and carefully shift the eggs towards the edge of the pan while tilting the latter at an angle where it’s just above the fire.

  5. Nudge your chopsticks underneath the omelette and using a spatula, quickly flip the omelette upside-down so the half-cooked part is now slowly cooking on the hot pan.

  6. Carefully place the omelette on the plated kimchi fried rice and slice in half with a knife to allow the creamy eggs to drape over the rice.

  7. Top it off with the chicken and gravy mixture and serve.


This definitely takes a lot of practice and trial-and-error (plus a lot of video tutorials for the omelette) but you’re still sure to achieve a delicious result. Let us know if you managed to successfully cook up the perfect omelette to go with your omurice!