Japanese Omurice Omelette Rice (Print Version)
Savory ketchup fried rice enveloped in a silky golden omelette, a Japanese comfort food classic.
# What You’ll Need:
→ Fried Rice
01 - 1 tablespoon vegetable oil
02 - ½ small onion, finely chopped
03 - 1 small carrot, finely diced
04 - ½ 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 - ¼ teaspoon salt
13 - 1 tablespoon unsalted butter
→ Topping & Garnish
14 - 2 tablespoons ketchup, for garnish
15 - Chopped parsley, optional
# Steps:
01 - Heat vegetable oil in a skillet over medium heat. Add the onion and carrot, cooking for 2–3 minutes until softened.
02 - Add the diced chicken and frozen peas to the skillet. Cook for 1 minute, stirring occasionally.
03 - Add the cold rice to the pan, breaking up any clumps. Stir-fry for 2 minutes until the grains are separated and lightly toasted.
04 - Stir in the ketchup and soy sauce, mixing thoroughly until the rice is evenly coated and turns a uniform reddish color. Season with salt and pepper to taste. Remove from heat and let cool slightly.
05 - In a mixing bowl, whisk together the eggs, milk, and salt until smooth and slightly frothy.
06 - Heat half the butter in a non-stick skillet over medium-low heat. Pour in half the egg mixture, swirling the pan to coat it in a thin, even layer.
07 - When the eggs are just set but still slightly runny on top, mound half the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into an oval log.
08 - Slide the omurice onto a plate, seam side down. Cover with a paper towel and gently shape if needed.
09 - Repeat the omelette cooking, filling, and folding process with the remaining butter, egg mixture, and fried rice for the second serving.
10 - Drizzle ketchup over each omurice and sprinkle with chopped parsley, if desired. Serve immediately.
# Expert Tips:
01 -
- The ketchup fried rice alone is addictive, sweet and savory in a way that surprises you every single bite.
- Once you nail the omelette fold, you will feel like you unlocked a cooking achievement you did not know existed.
- It uses leftover rice and basic pantry ingredients, so it practically begs to be made on random weeknights.
02 -
- If the heat is too high when cooking the omelette, the egg will brown and tear instead of staying pale and foldable.
- Day-old refrigerated rice makes a dramatic difference in texture because fresh rice holds too much moisture and turns mushy when fried.
- The omelette should still look slightly wet on top when you add the rice because carryover heat will finish cooking it as you fold.
03 -
- Use a small non-stick pan about eight inches wide for the omelette because a larger pan makes the egg layer too thin to fold properly.
- Run your spatula around the edges of the omelette before folding to loosen it completely, which prevents tearing at the worst possible moment.