Japanese Omurice with Ketchup Omelette (Print Version)
Silky omelette wrapped around savory ketchup fried rice — a Japanese comfort food classic ready in 35 minutes.
# What You Need:
→ Fried Rice
01 - 1 tablespoon vegetable oil
02 - ½ small onion, finely chopped
03 - 1 small carrot, finely diced
04 - ½ cup cooked chicken breast, diced (or ham, optional)
05 - 1 cup cooked Japanese short-grain rice, cold or room temperature
06 - 2 tablespoons frozen peas
07 - 1 tablespoon ketchup
08 - 1 teaspoon soy sauce
09 - Salt and black pepper, to taste
→ Omelette
10 - 4 large eggs
11 - 2 tablespoons milk
12 - ¼ teaspoon salt
13 - 1 tablespoon unsalted butter
→ Topping & Garnish
14 - 2 tablespoons ketchup, for garnish
15 - Chopped parsley, optional
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and diced carrot, cooking for 2 to 3 minutes until softened and fragrant.
02 - Add the diced chicken breast and frozen peas to the skillet. Cook for 1 minute, stirring occasionally, until the peas are thawed and the chicken is warmed through.
03 - Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 minutes, tossing to combine all ingredients evenly.
04 - Pour in the ketchup and soy sauce, mixing thoroughly until the rice turns a uniform reddish-orange color. Season with salt and black pepper to taste. Remove from heat and let cool slightly.
05 - Whisk the eggs, milk, and salt in a mixing bowl until smooth and slightly frothy, about 30 seconds.
06 - Melt half the butter in a non-stick skillet over medium-low heat. Pour in half the egg mixture, tilting and swirling the pan to coat the bottom in a thin, even layer.
07 - When the eggs are just set but still slightly runny on top, mound half the fried rice in the center. Carefully fold both sides of the omelette over the rice using a spatula, shaping it into a neat oval log.
08 - Slide the omurice onto a plate seam side down. Cover with a piece of paper towel and gently press to refine the shape if needed.
09 - Repeat the omelette process with the remaining butter, egg mixture, and fried rice to complete the second serving.
10 - Drizzle ketchup over the top of each omurice and sprinkle with chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast of savory ketchup fried rice against a soft, buttery omelette is the kind of comfort that makes you close your eyes at the first bite.
- It looks impressive but comes together in about half an hour with ingredients you probably already have.
02 -
- If the pan is too hot the eggs will brown and toughen before you can fold them, so keep the heat low and be patient.
- Cold or day old rice makes all the difference between a clumpy mess and perfectly separated grains that fry beautifully.
03 -
- Use a paper towel to gently press and shape the omurice right after plating while it is still warm and pliable.
- Wipe the skillet clean between omelettes so leftover egg bits do not stick to the second batch.