Description
Omurice is a classic Japanese comfort dish featuring fried rice cooked with chicken, vegetables, and seasoned with ketchup and soy sauce, all wrapped in a fluffy, lightly cooked egg omelet. This hearty and flavorful meal is perfect for lunch or dinner and combines the rich taste of savory fried rice with the creamy texture of eggs, garnished with ketchup and fresh parsley for an authentic touch.
Ingredients
Scale
For the Fried Rice
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 6–8 oz chicken thighs (about 2 boneless skinless), cut into bite-sized pieces
- 1/4 cup frozen mixed vegetables
- 3 brown mushrooms, diced
- 2 cups cooked white rice (preferably day old)
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- Salt and pepper, to taste
For the Omelet
- 6 large eggs (divided)
- 2 tablespoons milk (divided)
- 1/2 teaspoon salt (divided)
- 1–2 tablespoons cooking oil or olive oil, for frying
For Serving
- Ketchup, for drizzling
- 1 tablespoon parsley, minced
Instructions
- Prepare the Fried Rice: Start by cooking the rice a day in advance or on the day of cooking with slightly less water so the texture is drier and firmer, which is perfect for fried rice.
- Sauté Onions and Garlic: Heat 1-2 tablespoons of cooking oil in a large frying pan over medium heat. Add the diced onion and minced garlic and cook until translucent and lightly browned, about 2 minutes.
- Cook the Chicken: Season the chicken pieces with salt and pepper. Add them to the pan and cook until no longer pink, approximately 2-3 minutes.
- Add Vegetables: Toss in the diced mushrooms and frozen mixed vegetables, cooking for about 1 minute until heated through.
- Add Rice: Add the cooked rice to the pan and use a wooden spoon to break up any clumps, mixing thoroughly for about 1 minute.
- Season the Rice: Stir in ketchup and soy sauce, combining for about 30 seconds until the rice is evenly coated and flavorful.
- Plate the Rice: Pack the rice mixture into a small bowl, then invert the bowl onto a plate to shape the rice mound neatly.
- Whisk the Omelet: In a bowl, whisk together 2 eggs, 1 tablespoon milk, and 1/4 teaspoon salt until smooth.
- Cook the Omelet: Heat a non-stick skillet over medium-low heat and grease with olive oil. Pour in the egg mixture and gently spread it evenly by tilting the pan. Lightly scramble the eggs for 5 seconds to set a few curds, then let cook undisturbed until about 80% set but still moist on top.
- Assemble: Slide the cooked omelet over the rice on the plate. Repeat the omelet step with the remaining eggs to serve multiple portions if desired.
- Serve: Drizzle ketchup over the omelet and sprinkle with minced parsley. Serve immediately and enjoy your homemade Omurice!
Notes
- Using day-old rice or rice that has been cooled and slightly dried is key to preventing mushy fried rice.
- You can substitute chicken thighs with chicken breast or shrimp for variation.
- Adjust the amount of ketchup and soy sauce according to your taste preference.
- Use a non-stick skillet for best results when cooking the omelet to easily slide it over the rice.
- Serve with a side salad or pickled vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 280 mg
Keywords: Omurice, Japanese rice omelet, fried rice, chicken omelet, easy Japanese recipe, comfort food, ketchup rice
