Japanese Omurice Omelette Rice (Print version)
Tender golden omelette wrapped around savory ketchup fried rice, a classic Japanese comfort food.
# What you'll 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 make it:
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. Cook for approximately 1 minute until the chicken is warmed through and the peas are bright green.
03 - Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 minutes, tossing frequently to ensure even heating and slight toasting.
04 - Pour in the ketchup and soy sauce, mixing thoroughly until every grain of rice is coated and turns a uniform reddish-orange color. Season with salt and black pepper to taste. Remove the pan from heat and let the rice cool slightly.
05 - In a mixing bowl, whisk together the eggs, milk, and salt until the mixture is smooth and slightly frothy, about 30 seconds of vigorous whisking.
06 - Melt half of the butter in a non-stick skillet over medium-low heat, tilting to coat the surface. Pour in half of the egg mixture and immediately swirl the pan to create a thin, even layer across the bottom.
07 - When the eggs are just set on the bottom but still slightly runny on top, mound half of the fried rice in the center of the omelette. Carefully fold both sides over the rice using a spatula, gently 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 oval shape if needed.
09 - Repeat the omelette process with the remaining butter, egg mixture, and fried rice to create the second serving.
10 - Drizzle ketchup over each omurice and sprinkle with chopped parsley if desired. Serve immediately while hot.
# Expert suggestions:
01 -
- The contrast between that silky, barely set egg and the savory, ketchup tinged fried rice underneath is genuinely addictive.
- It looks fancy enough to impress people but secretly comes together with whatever leftovers you have hanging around.
02 -
- The egg will continue cooking from residual heat after you fold it, so pull the pan off the stove just before you think it is done.
- Using warm or freshly cooked rice is the fastest way to end up with a sticky, clumpy mess instead of distinct, fluffy grains.
03 -
- Run your spatula around the edges of the omelette before attempting the fold, this prevents tearing and gives you cleaner, neater results.
- Warming your plate in a low oven for two minutes before plating keeps the omurice at the perfect temperature while you finish the second one.