Japanese Omurice with Ketchup (Printable)
Fluffy omelet embracing savory ketchup fried rice with chicken and vegetables
# What You Need:
→ For the Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably day-old
02 - 3.5 oz boneless chicken thigh or breast, diced
03 - 1/4 medium onion, finely chopped
04 - 1/4 medium carrot, finely diced
05 - 1/4 cup frozen peas
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons ketchup
08 - 1 tablespoon soy sauce
09 - Salt and black pepper to taste
→ For the Omelet
10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - 1 pinch salt
13 - 1 tablespoon unsalted butter
→ For Garnish
14 - 2 tablespoons ketchup
15 - Fresh parsley, finely chopped
# Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and just cooked through, approximately 3-4 minutes.
02 - Add the chopped onion and diced carrot to the skillet. Sauté until vegetables are softened, about 2-3 minutes. Stir in frozen peas and cook for an additional minute.
03 - Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon. Pour in ketchup and soy sauce, mixing thoroughly until the rice is evenly coated and heated through. Season with salt and black pepper to taste.
04 - Divide the fried rice into two equal portions. Shape each portion into an oval mound and place onto individual serving plates.
05 - In a mixing bowl, whisk together 4 large eggs, 2 tablespoons whole milk, and a pinch of salt until well combined.
06 - Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling to coat the pan evenly. As the eggs just begin to set but remain slightly runny on top, carefully slide one portion of fried rice onto one side of the omelet.
07 - Using a spatula, gently fold the other side of the omelet over the rice to form a half-moon shape. Carefully transfer to the serving plate, seam side down.
08 - Repeat the omelet cooking process with the remaining butter and egg mixture for the second portion of rice.
09 - Drizzle ketchup decoratively across the top of each omelet. Sprinkle with finely chopped fresh parsley if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The contrast between the tangy savory rice and that impossibly tender custardlike egg creates something magical in every bite
- It comes together in under 30 minutes but tastes like something from a specialty restaurant
- The whole family gathers around when they smell that distinctive ketchup butter aroma wafting through the house
02 -
- The timing of when you fold the egg over the rice is everything because if the egg sets too completely it will crack instead of folding smoothly
- Using a truly nonstick pan makes or breaks this dish so do not attempt it with a wellseasoned cast iron or stainless steel skillet
- Room temperature eggs will create a more tender omelet than cold eggs straight from the refrigerator
03 -
- Practice the egg folding motion with an empty pan a few times so your muscle memory knows what to do when timing counts
- Invest in a good quality nonstick pan specifically for eggs because it will make the difference between frustration and success