Japanese Omurice with Ketchup Omelet (Printable)
Soft, silky omelet cradles savory ketchup fried rice with chicken and vegetables in this beloved Japanese comfort food.
# What You'll Need:
→ For the Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably day-old
02 - 3.5 oz boneless chicken thigh or breast, diced
03 - 1/4 medium onion, finely chopped
04 - 1/4 medium carrot, finely diced
05 - 1/4 cup frozen peas
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons ketchup
08 - 1 tablespoon soy sauce
09 - Salt and black pepper to taste
→ For the Omelet
10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - 1 pinch salt
13 - 1 tablespoon unsalted butter
→ For Garnish
14 - 2 tablespoons ketchup
15 - Fresh parsley, finely chopped
# How-To Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and cooked through. Add chopped onion and diced carrot, sautéing until softened, about 2-3 minutes. Stir in frozen peas.
02 - Add cooked rice to the skillet, breaking up any clumps with a wooden spoon. Pour in ketchup and soy sauce, mixing thoroughly until rice is evenly coated and heated through. Season with salt and black pepper to taste. Divide the fried rice into two equal portions and shape each into an oval mound. Place each mound on individual serving plates.
03 - In a mixing bowl, whisk together 4 large eggs, whole milk, and a pinch of salt until fully combined and slightly frothy.
04 - Heat half the butter in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling the pan to create an even layer. Allow the eggs to set slightly while maintaining a creamy, runny consistency on top.
05 - Carefully slide one portion of fried rice onto one side of the partially set omelet. Using a spatula, gently fold the opposite side over the rice, creating a half-moon shape. Transfer to a serving plate with the seam side down. Repeat with remaining ingredients for the second portion.
06 - Drizzle ketchup in a decorative pattern across the top of each omelet. Sprinkle with freshly chopped parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Its breakfast and lunch hugged together in one warm, ketchup-swirled package
- The way that custardy egg blankets the seasoned rice feels like comfort on a spoon
02 -
- Patience with the eggs is everything, that moment when they're just set but still glossy on top is your tiny window for success
- Hot plates make a difference, they keep that egg from deflating while you're frantically trying to fold it
03 -
- Warm your plates in the oven while you cook, they'll keep your omurice from cooling down too fast while you're plating
- A nonstick pan isn't optional here, it's the difference between an elegant slide and a tragic stuck situation