Omurice is a beloved Japanese comfort food that features ketchup-seasoned fried rice enveloped in a tender, fluffy omelette, often topped with a drizzle of ketchup or demi-glace. It’s kid-friendly, quick, and cozy!
🌟 Why You’ll Love It:
- Sweet and savory flavor combo
- Customizable with your favorite proteins or veggies
- Kid-approved and nostalgic
- Great use for leftover rice
- Looks fancy, but is easy to make
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 1
Ingredients:
For the Chicken Fried Rice:
- 1 tablespoon vegetable oil
- 1/2 small onion, finely chopped
- 1/2 cup cooked chicken, diced
- 1/4 cup mixed vegetables (peas, carrots, corn), fresh or frozen
- 1 cup cooked short-grain rice (day-old rice works best)
- 2 tablespoons ketchup, plus more for serving
- 1 teaspoon soy sauce
- Salt and pepper to taste
For the Omelette:
- 3 large eggs
- 1 tablespoon milk or water
- Pinch of salt
- 1 teaspoon vegetable oil
- 1 teaspoon butter (optional, for extra flavor and browning)
Equipment:
- Large skillet or wok
- Small non-stick frying pan (6-8 inch diameter is ideal)
- Spatula
- Mixing bowl
- Fork or whisk
- Plate
Step 1: Prepare the Ingredients
Finely chop the onion and dice the cooked chicken. If using frozen vegetables, thaw them. Have the cooked rice ready. In a bowl, lightly whisk the eggs with milk or water and a pinch of salt. Set aside.
Step 2: Sauté the Aromatics and Protein
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until softened and translucent, about 2-3 minutes. Add the diced chicken and cook for another 1-2 minutes until heated through.
Step 3: Add Vegetables and Rice
Add the mixed vegetables to the skillet and cook for another minute. Stir in the cooked rice, breaking up any clumps.
Step 4: Season the Fried Rice
Pour in the ketchup and soy sauce. Stir well to coat the rice evenly and cook for another 1-2 minutes, or until the rice is heated through and slightly sticky. Season with salt and pepper to taste. Remove the fried rice from the skillet and set aside.
Step 5: Cook the Omelette
Heat 1 teaspoon of vegetable oil (and butter, if using) in the small non-stick frying pan over medium-low heat. Once the oil is shimmering (and butter is melted), pour in the whisked eggs.
Step 6: Form the Omelette
Let the eggs cook undisturbed for about 30 seconds to 1 minute, until the edges start to set but the top is still slightly wet. Gently push the cooked egg from the edges towards the center, tilting the pan so the uncooked egg flows underneath. Repeat this process a few times until most of the egg is set but still slightly soft in the middle.
Step 7: Fill the Omelette
Spoon about half of the prepared chicken fried rice in an oval shape down the center of the omelette.
Step 8: Fold and Shape the Omelette
Gently lift one side of the omelette and fold it over the rice. Do the same with the other side, creating an elongated, football-like shape.
Step 9: Plate the Omurice
Carefully tilt the pan and gently roll the omelette onto a plate, seam-side down.
Step 10: Add the Final Touch
Use a paper towel to gently shape the omelette into a smooth, oval form. Squeeze ketchup over the top in a zig-zag pattern or draw a simple design.
Step 11: Serve Immediately
Repeat steps 5-10 with the remaining eggs and fried rice to make the second serving. Enjoy your homemade Japanese Rice Omelette (Omurice) immediately!
💡 Pro Tips
✔ Fluffier eggs: Strain the egg mixture before cooking.
✔ Restaurant-style: Cover the pan briefly to steam the top of the omelette.
✔ No sticking: Use a well-seasoned pan or non-stick spray.
🍽 Serving Ideas
- With salad: Pair with a simple cabbage slaw.
- Kid-friendly: Shape rice into a heart before wrapping.
- Luxury twist: Top with a creamy demi-glace sauce.
📊 Nutrition (Per Serving)
Calories: ~450 | Protein: 20g | Fat: 18g | Carbs: 50g | Fiber: 2g
🍚 Variations
- Vegetarian: Skip meat, add mushrooms and tofu.
- Spicy: Mix sriracha into ketchup.
- Cheesy: Sprinkle shredded cheese inside the omelette.
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