Japanese Omurice with Fried Rice (Printable)
Fluffy fried rice wrapped in a tender golden omelette, drizzled with ketchup for a comforting Japanese classic.
# What You 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
# How-To:
01 - Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and diced carrot, cooking for 2–3 minutes until softened and fragrant.
02 - Add the diced chicken breast (or ham) and frozen peas to the skillet. Cook for 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, tossing to combine evenly with the vegetables and protein.
04 - Add the ketchup and soy sauce, stirring thoroughly until the rice is coated and turns a uniform reddish color. Season with salt and pepper to taste. Remove from heat and let cool slightly.
05 - In a mixing bowl, whisk together the eggs, milk, and salt until smooth and slightly frothy.
06 - Melt half the butter in a non-stick skillet over medium-low heat. Pour in half 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 the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into an oval or log.
08 - Slide the omurice onto a plate, seam side down. Cover with a piece of paper towel and gently press to shape if needed.
09 - Repeat the omelette cooking, filling, and folding process with the remaining butter, egg mixture, and fried rice to prepare 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 is secretly addictive and you will want to eat it straight from the pan before the eggs even come into play.
- It looks impressive but the folding technique is forgiving once you relax and stop overthinking it.
02 -
- If your rice is warm or freshly cooked it will turn gummy and clump together instead of frying into separated grains, so plan ahead and use leftovers.
- Cooking the eggs over too high heat causes them to brown and toughen before you have time to fold, so keep the flame low and patient.
03 -
- Wet your hands slightly before shaping the wrapped omurice through the paper towel to get a smoother oval without tearing the delicate egg skin.
- Use two spatulas when flipping or sliding the omurice onto the plate for far more control and fewer heart breaking splits.