Japanese Omurice with Ketchup Omelette (Printable version)
Savory ketchup fried rice tucked inside a soft, fluffy omelette — a comforting Japanese classic ready in 30 minutes.
# What you need:
→ Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably cold
02 - 3.5 oz boneless chicken breast or thigh, diced
03 - 1/4 cup onion, finely chopped
04 - 1/4 cup carrot, finely diced
05 - 1/4 cup frozen peas
06 - 2 tablespoons ketchup
07 - 1 tablespoon soy sauce
08 - Salt and pepper, to taste
09 - 1 tablespoon vegetable oil
→ Omelette
10 - 4 large eggs
11 - 2 tablespoons milk
12 - Salt, to taste
13 - 2 teaspoons unsalted butter
→ To Serve
14 - Extra ketchup, for drizzling
15 - Chopped parsley, optional
# How To:
01 - Heat vegetable oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink throughout.
02 - Add the onions and carrots to the skillet. Sauté until softened. Stir in the frozen peas and cook for 1 minute.
03 - Add the cold cooked rice, breaking apart any clumps. Stir well to combine with the vegetables and chicken.
04 - Pour in the ketchup and soy sauce, mixing thoroughly until the rice is evenly coated and heated through. Season with salt and pepper. Remove from the pan and shape the rice into two oval mounds on serving plates.
05 - In a bowl, whisk together the eggs, milk, and a pinch of salt until well combined.
06 - Melt 1 teaspoon of butter in a nonstick frying pan over medium-low heat. Pour in half of the egg mixture, swirling to coat the pan evenly. Cook, stirring gently, until the edges are set but the center remains slightly runny.
07 - Slide the omelette onto one of the shaped rice mounds, draping it over the rice to form a smooth covering.
08 - Repeat the omelette process with the remaining butter and egg mixture for the second serving. Drizzle extra ketchup over each omurice and garnish with chopped parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The combination of savory fried rice and a silky egg blanket is the kind of comfort that makes you close your eyes after the first bite.
- It comes together in about thirty minutes with ingredients you probably already have sitting in your fridge.
02 -
- If the heat is too high when cooking the eggs, the omelette will brown and become rubbery instead of staying soft and pale yellow.
- Using rice that has been refrigerated for at least a few hours makes the difference between fried rice and a sticky mess.
03 -
- Run your spatula through the eggs in gentle circles rather than scrambling them to get that custardy texture that makes omurice special.
- Warming your plates in a low oven before serving keeps the rice hot while you cook the second omelette.