Omurice
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover omurice in an airtight container in the refrigerator.
Reheat gently in the microwave in 30-second intervals until warmed through.
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