Description
Omurice is a beloved Japanese dish featuring fluffy omelette wrapped over savory fried rice, often topped with ketchup and mayonnaise. This recipe combines tender chicken, vegetables, and ketchup-seasoned rice, all encased in a silky soft egg omelette. It’s a comforting and visually appealing meal perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Rice and Vegetables
- 2 cups cooked white sushi rice (12 ounces; 350 g)
- 1/2 cup minced yellow onion (100 g; about 1/2 medium onion)
- 1/2 cup diced carrot (100 g; about 1 large carrot)
- 1 scallion, thinly sliced
Protein
- 3 ounces diced skinless, boneless chicken thigh (80 g; about 1/2 cup)
Seasonings and Sauces
- 5 tablespoons (75 ml) vegetable or canola oil, divided
- 1/4 cup ketchup (60 ml), thinned with 1 tablespoon (15 ml) water, plus more ketchup for serving
- Kosher salt and freshly ground black pepper, to taste
Eggs
- 4 large eggs, beaten with a pinch of salt
For Serving
- Kewpie mayonnaise
- Additional ketchup
Instructions
- Prepare the Fried Rice: Heat 3 tablespoons of vegetable oil in a skillet over medium heat. Add the minced onion and diced carrot, sautéing until softened and fragrant, about 3-4 minutes. Add the diced chicken thigh, cooking until no longer pink and cooked through, about 5-6 minutes. Stir in the cooked sushi rice, breaking up any clumps, and cook until heated through.
- Season the Rice: Add the thinned ketchup to the rice mixture and stir well to coat evenly. Season with kosher salt and freshly ground black pepper to taste. Stir in the sliced scallion, then remove the skillet from heat and set aside.
- Cook the Omelette: In a separate non-stick skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Pour in half of the beaten eggs and tilt the pan to spread the eggs evenly. When the edges begin to set but the center is still soft, slide the omelette onto a plate. Repeat this step with the remaining eggs to create two omelettes.
- Assemble the Omurice: Place half of the fried rice onto the center of each omelette. Fold the sides carefully over the rice to encase it partially or completely. Optionally, gently flip the omelette over so the fold is on the bottom for a smooth appearance.
- Serve: Drizzle additional ketchup and a little Kewpie mayonnaise over the top of the omelette-topped fried rice. Serve immediately while hot and enjoy this comforting Japanese classic.
Notes
- Use day-old rice or freshly cooked rice cooled for a bit to prevent clumping while frying.
- You can substitute chicken thigh with chicken breast or diced ham for variation.
- Adjust ketchup quantity to taste for sweetness and tanginess in the fried rice.
- For a silkier omelette, cook eggs on medium-low heat and avoid overcooking to keep them tender.
Keywords: Omurice, Japanese omelette rice, fried rice with omelette, chicken fried rice, easy Japanese recipes, Ketchup rice, Kewpie mayonnaise