Japanese Omurice with Ketchup Omelette (Printable Version)
Fried rice wrapped in a fluffy omelette, drizzled with ketchup. A comforting Japanese classic.
# What You'll 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
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink throughout.
02 - Add onions and carrots to the skillet and sauté until softened. Add frozen peas, stir, and cook for 1 minute.
03 - Add cooked rice, breaking up any clumps. Stir well to combine with the vegetables and chicken.
04 - Pour in ketchup and soy sauce. Mix thoroughly until rice is evenly coated and heated through. Season with salt and pepper to taste. Remove from pan and shape rice into two oval mounds on serving plates.
05 - In a bowl, whisk together 2 eggs, 1 tablespoon milk, and a pinch of salt until well combined. Repeat with remaining 2 eggs and 1 tablespoon milk for the second omelette.
06 - Heat 1 teaspoon butter in a nonstick frying pan over medium-low heat. Pour in half the egg mixture, swirling to coat the pan. Cook, stirring gently, until edges are set but center remains slightly runny.
07 - Slide the omelette onto one rice mound, shaping it over the rice to drape naturally. Repeat with remaining egg mixture and butter for the second serving.
08 - Drizzle extra ketchup over each omurice. Garnish with chopped parsley if desired. Serve immediately.
# Expert Hints:
01 -
- The ketchup rice sounds unusual until you taste it, and then you will be making it on purpose every week.
- That moment when you slide the soft omelette over the rice mound feels like a kitchen victory worth celebrating.
02 -
- If the rice is not cold before frying, you will end up with a sticky mash instead of distinct chewy grains.
- Low heat is everything for the omelette because high heat will brown the bottom before the center has time to set softly.
03 -
- Use a silicone spatula on your nonstick pan because metal will scratch the surface and cause the eggs to stick.
- Practice the omelette draping motion a few times with an empty pan to build confidence before you commit real ingredients.