Today’s recipe is Omurice, or Japanese Omelette Rice. I received a lot of requests from readers for this recipe and I was a bit surprised by how popular this dish is. At most Japanese restaurants we have in the Bay Area, Omurice is not even on the menu, but I think this dish is pretty well-known and popular in Asian countries outside of Japan.
Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single-plate meal to prepare the next day.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and lots of ketchup.
The softly-cooked omelette and sweet tomato-flavored rice complement each other very well, so I hope you will enjoy this quick and easy recipe!
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Omurice (Japanese Omelette Rice)
Ingredients
For Ketchup Fried Rice
- ½ onion
- 1 boneless, skinless chicken thighs
- 1 Tbsp extra-virgin olive oil
- ½ cup frozen mixed vegetables (defrosted)
- ⅛ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- 2 servings cooked Japanese short-grain rice (1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
- 1 Tbsp ketchup (and more for decoration)
- 1 tsp soy sauce
For omelette
- 2 large egg (50 g w/o shell) (separated)
- 2 Tbsp milk (separated)
- 2 Tbsp extra-virgin olive oil (separated)
- 6 Tbsp shredded sharp cheddar cheese (or any other kind)
Instructions
- Gather all the ingredients.
To Make Ketchup Fried Rice
- Chop the onion finely.
- Cut the chicken into ½" (1.3 cm) pieces.
- Heat the oil in a large frying pan over medium heat and sauté the onion until tender.
- Add the chicken and cook until no longer pink.
- Add the mixed vegetables and season with salt and pepper.
- Add the rice and break into small pieces.
- Add ketchup and soy sauce, stir to combine. Transfer the fried rice to a plate and wash the pan.
To Make Omurice
- We'll make omurice one at a time. Whisk 1 egg and 1 Tbsp milk in a small bowl.
- Heat 1 Tbsp oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
- When the pan is hot, pour the egg mixture into the pan and tilt it to cover the entire bottom of the pan. Lower the heat to medium or medium low heat when the bottom of the egg has set (but still soft on top).
- Put the 3 Tbsp cheese and half of the ketchup fried rice on top of the omelette.
- Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.
- Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
- While it’s still hot, cover the omurice with a paper towel and shape it into an American or Rugby football shape. Repeat this process to make the second omurice with the rest of the ingredients.
To Serve
- Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
