Omurice

Name: Omurice
Cook time: 31 min
Total time: 31 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300g Cooked Japanese Short-Grain Rice, preferably day-old; 180g Boneless Skinless Chicken Thigh, Small dice; 1/2 medium Onion, Finely chopped; 1 small Carrots, Small dice; 50g Frozen Green Peas, about 1/3 cup; 3 tbsp Ketchup; 1 tsp Worcestershire Sauce; 1 tbsp Neutral Oil; 1 tbsp Butter; 1/4 tsp Salt; 4 large Eggs; 2 tbsp Milk; 1 tbsp Butter; 2 tbsp Ketchup; Some Pepper (Black), to taste; Some Salt, a pinch

A comforting Japanese-style omurice: sweet-tangy ketchup fried rice studded with tender chicken and vegetables, wrapped in a silky omelette and brushed with extra ketchup for a cheerful finish. It’s simple, homey, and perfect for a cozy weeknight meal or lunchbox treat.

A comforting Japanese-style omurice: sweet-tangy ketchup fried rice studded with tender chicken and vegetables, wrapped in a silky... Show more

Traditional Japanese Recipe

Health Grade

C · Balanced

Rating

4.6

Time

30 min

Price

1,42 €

Calories

838 kcal

high protein

low sugar

kid friendly

comfort food

Method

Prep the ingredients

Wash and peel the carrots, then cut them into small, even dice so they cook quickly. Peel and finely chop the onion. Trim any excess fat from the chicken thigh and cut it into small dice. Measure out the frozen green peas, and break up the cooked Japanese short-grain rice with your fingers or a spoon so there are no large cold clumps.

Whisk the eggs

Crack the eggs into a bowl, add the milk and a pinch of salt, and whisk until completely smooth and no streaks remain. Set the bowl near the stove so the omelet mixture is ready when the rice is done.

Heat the pan

Set a large skillet or wok over medium-high heat and let it heat for 1 to 2 minutes. A properly hot pan helps the chicken and vegetables fry instead of steam.

Cook chicken and veg

Add the neutral oil and half of the butter to the hot pan. When the butter is melted and foamy, add the chicken and spread it into an even layer; cook, stirring often, for 2 to 3 minutes until it loses its raw pink color. Add the onion and carrots, then stir-fry for 3 to 4 minutes until the onion is soft and the carrots are just tender. Stir in the peas and cook for 1 minute to warm them through.

Finish ketchup rice

Add the rice and use your spatula to press and toss it until the grains separate and turn hot. Stir in the ketchup, Worcestershire sauce, the remaining butter, the rest of the salt, and a few grinds of black pepper. Keep stir-frying for 2 to 3 minutes, coating every grain, until the rice is evenly glossy and brick-red and no wet puddles of sauce remain.

Shape the rice

Divide the ketchup rice between 2 plates or shallow bowls. Pack each portion gently with a spoon or into a small bowl, then turn it out into a neat oval mound so the omelet can sit over the top without sliding off.

Cook the omelets

Wipe out the skillet and set it over medium-low heat. Melt half of the butter for the omelets, then pour in half of the egg mixture. Stir gently for 15 to 20 seconds, pulling the softly setting eggs toward the center while tilting the pan so the uncooked mixture runs underneath. When the bottom is set but the top still looks slightly loose, after about 45 to 60 seconds total, slide the omelet over one mound of rice and let it drape over the top. Repeat with the remaining butter and egg mixture for the second omelet.