Description
Omurice, a beloved Japanese comfort food, features flavorful ketchup-seasoned fried rice wrapped in a soft, fluffy omelet. This recipe combines sautéed chicken, vegetables, and rice cooked in a savory ketchup and soy sauce blend, then elegantly topped with a tender egg omelet. Perfect for a satisfying lunch or dinner, it’s both delicious and visually appealing with a drizzle of ketchup and optional garnishes.
Ingredients
Scale
Fried Rice
- 2 cups cooked white rice (preferably cold, day-old rice)
- 1 small onion, finely chopped
- ½ cup cooked chicken, diced (or shrimp/tofu as substitute)
- ½ cup mixed vegetables (peas, carrots, and corn)
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce (optional)
- 1 tablespoon butter or cooking oil
Omelet
- 4 large eggs
- 2 tablespoons milk (for a softer texture)
- 1 teaspoon butter or oil
- Salt and pepper, to taste
For Garnish
- Ketchup (for drizzling)
- Chopped parsley (optional)
- Cheese or demi-glace sauce (optional for extra richness)
Instructions
- Prepare the Pan and Onion: Heat a large pan or skillet over medium heat and add butter or oil. Sauté the chopped onions until they become soft and translucent, about 2-3 minutes.
- Cook Protein and Vegetables: Add the diced chicken (or shrimp/tofu) and mixed vegetables to the pan. Stir and cook for about 2 minutes until heated through.
- Add and Season Rice: Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir well to combine with the other ingredients. Pour in ketchup, soy sauce, and Worcestershire sauce, mixing thoroughly until the rice is evenly coated and has a reddish hue. Cook for another 2-3 minutes.
- Shape the Fried Rice: Transfer the fried rice to a plate and shape it into a neat mound using a spoon or bowl to create a tidy presentation.
- Whisk the Egg Mixture: In a bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Cook the Omelet: Heat a non-stick pan over medium-low heat and add butter or oil. Pour the egg mixture into the pan, swirling to create a thin, even layer. Cook gently, stirring slightly to create a soft, custardy texture while maintaining the omelet’s shape.
- Assemble Omurice: When the omelet is mostly set but still slightly soft in the center, carefully slide it over the fried rice mound.
- Tuck and Shape: Use a paper towel or spatula to tuck the edges of the omelet neatly under the rice, shaping it cleanly for an attractive finish.
- Apply Garnish and Serve: Drizzle ketchup in zigzag patterns over the top or write a cute message for kids. Garnish with chopped parsley or an extra drizzle of Worcestershire sauce or cheese if desired. Serve immediately while warm.
Notes
- Day-old rice is preferred for better texture and to prevent sogginess.
- You can substitute chicken with shrimp or tofu according to dietary preferences.
- Add Worcestershire sauce for extra depth of flavor, but it is optional.
- Use a non-stick pan for cooking the omelet to avoid tearing.
- Garnishes like cheese or demi-glace sauce add richness and enhance taste.
- Adjust salt and pepper according to taste, keeping in mind soy sauce adds sodium.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Omurice, Japanese rice omelet, ketchup fried rice, chicken omurice, Japanese comfort food, egg omelet rice
