Japanese Omurice with Ketchup (Print Version)
Fluffy omelet encasing seasoned fried rice with chicken, vegetables, and tangy ketchup glaze.
# What You Need:
→ For the Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably day-old
02 - 3.5 oz boneless chicken thigh or breast, diced
03 - 1/4 medium onion, finely chopped
04 - 1/4 medium carrot, finely diced
05 - 1/4 cup frozen peas
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons ketchup
08 - 1 tablespoon soy sauce
09 - Salt and black pepper, to taste
→ For the Omelet
10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - 1 pinch salt
13 - 1 tablespoon unsalted butter
→ For Garnish
14 - 2 tablespoons ketchup
15 - Fresh parsley, finely chopped
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and just cooked through. Add onion and carrot; sauté until softened, about 2-3 minutes. Stir in peas, then add the cooked rice, breaking up any clumps. Season with ketchup and soy sauce, mixing thoroughly until rice is evenly coated. Taste and adjust seasoning with salt and pepper as needed. Divide fried rice into two portions and shape each into an oval mound. Place each mound on a serving plate.
02 - In a bowl, whisk eggs with milk and a pinch of salt until well combined. Heat butter in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling to coat the pan evenly. As the eggs just begin to set but are still slightly runny on top, carefully slide one portion of fried rice onto one side of the omelet. Using a spatula, gently fold the other side of the omelet over the rice, forming a half-moon shape. Carefully transfer to a serving plate, seam side down. Repeat for the second portion.
03 - Drizzle ketchup decoratively across the omelet. Sprinkle with parsley, if desired. Serve immediately while hot.
# Insider Tips:
01 -
- The contrast between the savory, slightly tangy fried rice and the creamy eggs is pure magic
- It comes together in just 30 minutes but tastes like something from a specialty restaurant
- You can customize the fillings based on whatever is in your fridge
02 -
- Do not overcook the eggs or they will not fold properly around the rice
- Work quickly once the eggs hit the pan because they continue cooking even off the heat
- Practice the folding motion with an empty pan first if you are nervous about the technique
03 -
- Use a nonstick pan in good condition for the easiest omelet release
- Whisk the eggs until just combined, overwhisking makes them tough