Japanese Omurice Ketchup Omelette (Printable)
Japanese fried rice wrapped in a soft, fluffy omelette with savory ketchup flavor — comfort food at its finest.
# 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; sauté until softened. Add frozen peas, stir, and cook for 1 minute.
03 - Add cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and chicken.
04 - Pour in ketchup and soy sauce. Mix thoroughly until the rice is evenly coated and heated through. Season with salt and pepper to taste. Remove from pan and shape the rice into two oval mounds on serving plates.
05 - In a bowl, whisk together eggs, milk, and a pinch of salt until well combined.
06 - Heat 1 teaspoon butter in a nonstick frying pan over medium-low heat. Pour in half the egg mixture, swirling to coat the bottom. Cook, stirring gently, until the edges are set but the center remains slightly runny.
07 - Slide the omelette onto one rice mound, shaping it over the rice to cover it completely.
08 - Repeat the omelette process with the remaining egg mixture and second rice mound. Drizzle extra ketchup over each omurice and garnish with parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The combination of savory fried rice with a silky, barely set omelette is the kind of contrast that keeps every bite interesting.
- It comes together in thirty minutes with ingredients you probably already have sitting in your fridge and pantry.
02 -
- If your pan is too hot when you pour in the eggs, the omelette will set before you can drape it and you will end up with a folded omelette sitting next to the rice instead of over it.
- Wetting your hands slightly before shaping the rice mounds prevents the rice from sticking to your fingers and helps the ovals hold their form.
03 -
- Run your spatula around the edges of the omelette every few seconds while it cooks to keep it loose and prevent sticking, which makes the final slide onto the rice much smoother.
- Letting the cooked fried rice sit in its mound for a minute before topping with egg allows the shape to set and keeps the plate looking intentional rather than messy.