Omurice | Japanese Omelette Rice @Just One Cookbook.com

Omurice (Japanese Omelette Rice)

Course: Main Course
Cuisine: Japanese
Keyword: omelette, rice omelette
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Author: Nami
Omurice is a classic Japanese Yoshoku recipe, savory chicken ketchup fried rice wrapped in a thin layer of egg.
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Ingredients

  • ½ onion
  • 1 boneless skinless chicken thighs
  • 1 Tbsp extra virgin olive oil
  • ½ cup frozen mixed vegetables (defrosted)
  • salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • cups cooked Japanese short grain rice
  • 1 Tbsp ketchup (and more for decoration)
  • 1 tsp soy sauce

For omelette:

  • 2 large egg (separated)
  • 2 Tbsp milk (separated)
  • 2 Tbsp extra virgin olive oil (separated)
  • 6 Tbsp sharp cheddar cheese (or any kind)

Instructions

  1. Gather all the ingredients.

    Omurice Ingredients
  2. Chop the onion finely.
    Omurice 1
  3. Cut the chicken into 1/2" (1 cm) pieces.
    Omurice 2
  4. Heat the oil in a non-stick pan and sauté the onion until softened.
    Omurice 3
  5. Add the chicken and cook until no longer pink.
    Omurice 4
  6. Add the mixed vegetables and season with salt and pepper.
    Omurice 5
  7. Add the rice and break into small pieces.
    Omurice 6
  8. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
    Omurice 7
  9. We'll make the omelette one at a time. Whisk 1 egg and 1 Tbsp milk in a small bowl.
    Omurice 8
  10. Heat 1 Tbsp olive oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
    Omurice 9
  11. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of teh pan. Lower the heat when the bottom of the egg has set (but still soft on top).
    Omurice 10
  12. Put the 3 Tbsp cheese and the divided fried rice on top of the omelette.
    Omurice 11
  13. 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.
    Omurice 12
  14. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
    Omurice 13
  15. While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.
    Omurice 14

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.