Japanese Omurice Omelette Rice (Print View)
Fluffy fried rice wrapped in a tender golden omelette, topped with ketchup. A comforting Japanese classic ready in 35 minutes.
# Ingredient List:
→ Fried Rice
01 - 1 tablespoon vegetable oil
02 - 1/2 small onion, finely chopped
03 - 1 small carrot, finely diced
04 - 1/2 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 - 1/4 teaspoon salt
13 - 1 tablespoon unsalted butter
→ Topping & Garnish
14 - 2 tablespoons ketchup
15 - Chopped parsley, optional
# How to Make:
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 1 minute, stirring occasionally, 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 to combine evenly with the vegetables and chicken.
04 - Add the ketchup and soy sauce, mixing thoroughly until the rice is evenly coated and turns a uniform reddish-orange color. Season with salt and black pepper to taste. Remove from heat and set aside to cool slightly.
05 - Crack the eggs into a mixing bowl. Add the milk and salt, then whisk until smooth and slightly frothy.
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, swirling the pan immediately to create a thin, even layer across the bottom.
07 - When the eggs are just set but still slightly runny on the surface, mound half of the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into a neat oval or log.
08 - Slide the omurice onto a plate seam side down. Cover with a piece of paper towel and gently press to refine the shape if needed.
09 - Repeat the omelette cooking, filling, and folding process using the remaining butter, egg mixture, and fried rice to create the second serving.
10 - Drizzle ketchup over the top of each omurice and sprinkle with chopped parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The combination of warm fluffy eggs and savory fried rice hits every comfort button
- Its one of those dishes that looks impressive but comes together in under 40 minutes
- That ketchup tang cuts through the richness in the most perfect way
02 -
- Cold rice is non negotiable here fresh rice will turn into a gummy disappointing mess
- The eggs must still be slightly runny when you add the rice or they will tear when you fold them
- Medium low heat is your friend for the eggs high heat makes them tough and hard to work with
03 -
- Practice the folding motion with an empty pan a few times if you are nervous about it
- A good non stick pan is worth the investment for this specific dish