Japanese Omurice Omelette Rice (Printable)
Savory chicken fried rice enveloped in a silky golden omelette, drizzled with ketchup for a comforting Japanese favorite.
# What You’ll Need:
→ Fried Rice
01 - 1 tablespoon vegetable oil
02 - 1/2 small onion, finely chopped
03 - 1 small carrot, finely diced
04 - 1/2 cup cooked chicken breast, diced (or ham, optional)
05 - 1 cup cooked Japanese short-grain rice, cold or room temperature
06 - 2 tablespoons frozen peas
07 - 1 tablespoon ketchup
08 - 1 teaspoon soy sauce
09 - Salt and black pepper, to taste
→ Omelette
10 - 4 large eggs
11 - 2 tablespoons milk
12 - 1/4 teaspoon salt
13 - 1 tablespoon unsalted butter
→ Topping & Garnish
14 - 2 tablespoons ketchup, for garnish
15 - Chopped parsley, optional
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and diced carrot, cooking for 2 to 3 minutes until softened and fragrant.
02 - Add the diced chicken breast and frozen peas to the skillet. Stir and cook for 1 minute until the chicken is lightly warmed through.
03 - Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 minutes, tossing to combine evenly with the vegetables and chicken.
04 - Stir in the ketchup and soy sauce, mixing thoroughly until the rice turns a uniform reddish-orange color. Season with salt and pepper to taste. Remove from heat and let cool slightly.
05 - In a mixing bowl, whisk together the eggs, milk, and salt until smooth and slightly frothy.
06 - Melt half of the butter in a non-stick skillet over medium-low heat. Pour in half of the egg mixture, swirling the pan to coat the bottom in a thin, even layer.
07 - When the eggs are just set but still slightly runny on top, mound half of the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into an oval log.
08 - Slide the omurice onto a plate, seam side down. Place a paper towel over the top and gently press to refine the shape if needed.
09 - Repeat the omelette cooking, filling, and folding process with the remaining butter, egg mixture, and fried rice to make the second serving.
10 - Drizzle ketchup over the top of each omurice and sprinkle with chopped parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The contrast of fluffy, barely set eggs against savory, ketchup tinged fried rice is the kind of combination that makes you close your eyes at the table.
- It uses everyday ingredients you probably already have, yet feels like something special ordered at a restaurant.
02 -
- If your eggs brown too quickly, your heat is too high, and you will lose that soft, pale yellow look that makes omurice so appealing.
- Using warm or fresh rice will give you a sticky, clumpy filling instead of distinct, separate grains.
03 -
- Wet your hands slightly before shaping the omurice through the paper towel because dry hands pull at the egg and create tears.
- Let the fried rice cool for a few minutes before filling the omelette because piping hot rice will cook the eggs from the inside and ruin that delicate texture.