Omurice – Japanese Rice Omelette

A comforting Japanese classic: chicken fried rice wrapped in a fluffy omelette and finished with a playful drizzle of ketchup.

5/5 (15)

Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Main course

Cuisine: Japanese

Servings:

Calories: 226kcal

Warm the oil in a pan over medium heat, then sauté the onions until soft.
1 tablespoon neutral oil, 0.5 onion
Add the chicken and cook until no longer pink.
1 boneless chicken thigh
Add the spring onions and season with salt and pepper.
2 stalks spring onions, 1 pinch salt, 1 pinch black pepper
Add the rice, breaking up any clumps as you go.
2 servings cooked sushi rice
Stir in the ketchup, oyster sauce, and light soy sauce until everything is evenly coated. Transfer the fried rice to a plate, then rinse and dry the pan.
1 tablespoon ketchup, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce

Prepare one omurice at a time. In a small bowl, whisk 1 egg with 1 tablespoon milk.
2 eggs, 2 tablespoons milk
Heat the oil in the pan over medium-high heat, swirling to coat the surface.
2 tablespoons neutral oil
When the pan is hot, pour in the egg mixture and tilt to cover the base. Cook until the bottom sets but the top remains slightly runny, then reduce the heat to medium-low.
Sprinkle one portion of grated cheese over the egg, then mound one portion of ketchup fried rice in the centre.
6 tablespoons cheddar
Use a spatula to fold both sides of the omelette over the rice, then slide the omurice to the edge of the pan.
Holding a plate in one hand and the pan in the other, flip the omurice seam-side down onto the plate.
While still hot, cover the omurice with a paper towel and gently shape it into an elongated oval. Repeat to make the second omurice.

For deeper flavour, start with a neutral oil, or take it to the next level with duck, beef, or pork fat. Your fried rice will be irresistible.

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