Japanese Omurice Omelette Rice (Printable)
Savory ketchup fried rice wrapped in a fluffy golden omelette, drizzled with ketchup.
# What You'll Need:
→ Fried Rice
01 - 1 tablespoon vegetable oil
02 - 1/2 small onion, finely chopped
03 - 1 small carrot, finely diced
04 - 1/2 cup cooked chicken breast, diced (or ham, optional)
05 - 1 cup cooked Japanese short-grain rice, cold or room temperature
06 - 2 tablespoons frozen peas
07 - 1 tablespoon ketchup
08 - 1 teaspoon soy sauce
09 - Salt and black pepper, to taste
→ Omelette
10 - 4 large eggs
11 - 2 tablespoons milk
12 - 1/4 teaspoon salt
13 - 1 tablespoon unsalted butter
→ Topping & Garnish
14 - 2 tablespoons ketchup, for garnish
15 - Chopped parsley, optional
# Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and diced carrot, cooking for 2 to 3 minutes until softened and fragrant.
02 - Add the diced chicken breast and frozen peas to the skillet. Cook for approximately 1 minute, stirring occasionally, until the peas are thawed and the chicken is warmed through.
03 - Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 minutes, ensuring the rice is evenly coated with oil and heated through.
04 - Stir in the ketchup and soy sauce, mixing thoroughly until the rice turns a uniform reddish color. Season with salt and black pepper to taste. Remove from heat and let cool slightly while preparing the omelette.
05 - Whisk the eggs, milk, and salt together in a mixing bowl until smooth and slightly frothy.
06 - Melt half the butter in a non-stick skillet over medium-low heat. Pour in half of the egg mixture, swirling the pan to create a thin, even layer across the surface.
07 - When the eggs are just set but still slightly runny on top, mound half of the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into an oval log.
08 - Slide the omurice onto a plate seam side down. Cover with a piece of paper towel and gently shape it if needed for a clean presentation.
09 - Repeat the omelette cooking, filling, and folding process with the remaining butter, egg mixture, and fried rice for the second serving.
10 - Drizzle ketchup over the top of each omurice and sprinkle with chopped parsley if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The ketchup fried rice alone is addictive, sweet and savory in a way that surprises people who think ketchup does not belong in real cooking.
- Once you nail the egg folding technique, you will feel like a short order cook at a Tokyo diner, and that confidence carries into everything else you make.
02 -
- If the eggs brown or develop crispy edges your heat is too high, the omelette should stay pale gold and custardy, so lower the burner and be patient.
- Mounding the rice in a tight oval shape before folding the eggs over it makes the final presentation dramatically better than a loose pile in the center.
03 -
- Use a smaller non stick skillet than you think you need, around eight inches, because a tighter pan gives the egg layer more thickness and makes folding dramatically easier.
- Warming your serving plates in a low oven while you cook keeps the omurice at the perfect temperature for eating, since cold rice tucked inside eggs loses its charm quickly.