Japanese Omurice with Ketchup Omelette (Printable Version)
Savory ketchup fried rice enveloped in a soft, fluffy Japanese-style omelette for a comforting meal.
# Ingredient List:
→ Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably chilled
02 - 3.5 oz boneless chicken breast or thigh, diced
03 - 1/4 cup yellow onion, finely chopped
04 - 1/4 cup carrot, finely diced
05 - 1/4 cup frozen peas
06 - 2 tablespoons ketchup
07 - 1 tablespoon soy sauce
08 - Salt and freshly ground black pepper, to taste
09 - 1 tablespoon vegetable oil
→ Omelette
10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - Salt, to taste
13 - 2 teaspoons unsalted butter
→ Garnish
14 - Extra ketchup, for drizzling
15 - Fresh parsley, chopped (optional)
# How to Make:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and sauté until cooked through and no longer pink, approximately 4 to 5 minutes.
02 - Add chopped onion and diced carrot to the skillet. Cook until softened, about 3 minutes. Stir in frozen peas and cook for an additional minute.
03 - Add cooked rice to the skillet, breaking apart any clumps with a spatula or rice paddle. Toss thoroughly to combine with the vegetables and chicken.
04 - Pour in ketchup and soy sauce, stirring until the rice is evenly coated and heated through. Season with salt and pepper to taste. Remove from heat and divide the rice into two oval-shaped mounds on serving plates.
05 - In a mixing bowl, whisk together the eggs, milk, and a pinch of salt until fully blended and slightly frothy.
06 - Melt 1 teaspoon of butter in a nonstick frying pan over medium-low heat. Pour in half of the egg mixture, tilting the pan to spread it evenly. Cook while gently stirring the edges until they are set but the center remains soft and slightly runny.
07 - Carefully slide the omelette out of the pan and drape it over one of the rice mounds, gently shaping it with the spatula to cover the rice. Repeat the omelette cooking and assembly process with the remaining butter, egg mixture, and second rice mound.
08 - Drizzle extra ketchup over each assembled omurice. Sprinkle with chopped parsley if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The ketchup fried rice is secretly addictive, and you will catch yourself eating it straight from the pan before the eggs even finish cooking.
- That moment when you slide the soft omelette over the rice mound feels like a tiny kitchen victory worth repeating.
02 -
- If the rice is freshly cooked and still warm, spread it on a plate and refrigerate for at least 30 minutes or it will turn into a sticky paste in the pan.
- Medium low heat for the omelette is nonnegotiable because high heat turns a soft blanket of egg into a rubbery pancake in seconds.
03 -
- Use a circular motion with chopsticks or a fork in the egg pan to create soft curds while the uncooked egg fills the gaps for that dreamy barely set center.
- Draw a face or write a message with the drizzle ketchup on top because it always makes people smile before they take the first bite.