Japanese Omelette Wrapped Fried Rice (Printable version)
Fluffy fried rice wrapped in a tender golden omelette, topped with ketchup. A comforting Japanese classic.
# What you need:
→ Fried Rice
01 - 1 tablespoon vegetable oil
02 - ½ small onion, finely chopped
03 - 1 small carrot, finely diced
04 - ½ 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 - ¼ teaspoon salt
13 - 1 tablespoon unsalted butter
→ Topping & Garnish
14 - 2 tablespoons ketchup, for garnish
15 - Chopped parsley, optional
# How To:
01 - Heat vegetable oil in a skillet over medium heat. Add onions and carrots; cook for 2–3 minutes until softened.
02 - Add diced chicken and frozen peas to the skillet; cook for 1 minute, stirring occasionally.
03 - Add cooked rice to the pan, breaking up any clumps. Stir-fry for 2 minutes until grains are evenly coated and heated through.
04 - Add ketchup and soy sauce, mixing thoroughly until the rice turns a uniform reddish color. Season with salt and pepper to taste. Remove from heat and let cool slightly.
05 - Whisk eggs, milk, and salt in a bowl until smooth and slightly frothy.
06 - Heat half the butter in a non-stick skillet over medium-low heat. Pour in half the egg mixture, swirling to coat the pan in a thin, even layer.
07 - When the eggs are just set but still slightly runny on top, mound half the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into an oval or log.
08 - Slide the omurice onto a plate, seam side down. Cover with a piece of paper towel and gently shape if needed.
09 - Repeat the omelette process with the remaining butter, egg mixture, and fried rice for the second serving.
10 - Drizzle ketchup over the top of each omurice and sprinkle with chopped parsley, if desired. Serve immediately.
# Expert Advice:
01 -
- The ketchup fried rice inside is secretly the most addictive part, savory and tangy in a way that makes you scrape the pan clean.
- It looks impressive on the plate but the technique is surprisingly forgiving once you get the feel of it.
02 -
- If the rice is warm or freshly cooked it will turn mushy and stick together instead of frying into separate grains, so always use cold leftover rice.
- The omelette will continue cooking from residual heat after you fold it, so pull it off the stove when it still looks slightly underdone in the center.
03 -
- Use two separate pans if you have them, one for the rice and one for the eggs, so everything comes together hot and fresh at the same time.
- Wet your spatula slightly with water before folding the omelette and it will glide across the egg without tearing it.