Main CourseLunchDinner

Omurice

Name: Omurice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 150 g chicken thigh boneless, skinless, cut into 1cm cubes; 75 g yellow onion finely chopped; 1 tbsp vegetable oil; 400 g cooked short-grain rice day-old and cold is best; 70 g frozen mixed vegetable peas, carrots, and corn; 4 tbsp ketchup; 1 tbsp soy sauce; 0.25 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs egg large; 2 tbsp milk; 2 tsp butter; 1 pinch salt; 2 tbsp ketchup; 1 tsp parsley freshly chopped (optional)

A classic Japanese comfort food featuring ketchup-flavored fried rice wrapped in a delicate, thin omelette. This simple and satisfying meal is a favorite for lunch or dinner, perfect for using leftover rice.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

rice

150 gchicken thigh, boneless, skinless, cut into 1cm cubes
75 gyellow onion, finely chopped
1 tbspvegetable oil
400 gcooked short-grain rice, day-old and cold is best
70 gfrozen mixed vegetable, peas, carrots, and corn
4 tbspketchup
1 tbspsoy sauce
0.25 tspsalt
0.25 tspblack pepper, freshly ground

omelette

4 pcsegg, large
2 tbspmilk
2 tspbutter
1 pinchsalt

garnish

2 tbspketchup
1 tspparsley, freshly chopped(optional)

Equipment

small skillet · large skillet · spatula · whisk · small bowl · cutting board · knife

The method

Step by step

1
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
About 2 min
2
Add the chopped onion and sauté for 2 minutes until it begins to soften.
About 2 min
3
Add the cubed chicken and cook, stirring occasionally, until browned and cooked through.
About 5 min
4
Stir in the frozen mixed vegetables and cook for another minute.
About 1 min
5
Add the cooked rice to the skillet, using a spatula to break apart any clumps.
About 1 min
Cook’s note: Using day-old, cold rice prevents it from getting mushy.
6
Pour in the ketchup for the rice and the soy sauce, then stir-fry until the rice is evenly colored and heated through.
About 2 min
7
Season the rice with its designated salt and the black pepper, then remove the skillet from the heat and divide the rice into two portions.
About 1 min
8
In a small bowl, whisk together half of the eggs with half of the milk and a pinch of the omelette salt.
About 1 min
Cook’s note: Don't over-whisk; you just want to break up the yolks and combine everything.
9
Melt half of the butter in a separate, smaller non-stick skillet (about 20-24cm) over medium heat.
About 1 min
10
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are about 80% set but still soft on top.
About 2 min
11
Spoon one portion of the fried rice onto one side of the omelette in the pan.
About 1 min
12
Fold the empty side of the omelette over the rice and carefully slide or flip it onto a plate, seam-side down.
About 1 min
Cook’s note: Tilting the pan towards the plate can help it slide off smoothly.
13
Repeat the process with the remaining eggs, milk, salt, butter, and rice to make the second omurice.
About 5 min
14
Garnish the top of each omurice with the garnish ketchup and a sprinkle of optional chopped parsley before serving hot.
About 1 min

Keep it good

Storage

Store leftover omurice in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave in 30-second intervals until warmed through.