Omurice (Japanese Omelette Rice)
If you are curious about Japanese comfort food, you should definitely try Omurice. The combination of fluffy eggs and flavorful rice might seem simple, but it offers a deep, satisfying taste that continues to captivate many people in Japan. Once you try it, you will surely be hooked as well.
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Servings: 2
Equipment
- large pan
- small pan (7-8 inches / 18-20 cm) — important!
- chopsticks
- rubber or silicone spatula
- damp cloth
Ingredients
For the ketchup fried rice:
- 10.6 oz warm cooked Japanese white rice
- 4.2 oz boneless, skinless chicken thigh
- 2.8 oz onion
- 1 oz carrot
- 2 tsp salted butter (0.17 oz/5 g per 1 tsp)
- a pinch of salt (for the chicken)
- a pinch of ground black pepper (for the chicken)
- 4 Tbsp ketchup (0.6 oz/17 g per 1 Tbsp)
- ¼ a pinch of salt
- a pinch of ground black pepper
For the omelet (each serving uses 3 eggs and 2 teaspoon of butter):
- 6 large eggs (about 2.1 oz/60 g each, including shell; if egg safety is a concern, use pasteurized eggs)
- 4 tsp salted butter (0.17 oz/5 g per 1 tsp)
- ketchup (for condiment)
Instructions
To make ketchup fried rice:
- Cut the chicken into small pieces, about ½ inch (1-1.5 cm) thick. Finely chop the onion and carrot.
- Heat butter in a large pan. Once it has melted, add the chicken, season it with salt and pepper, and sauté over medium heat until both sides just start to change color. Then, add the onion and carrot, and cook until softened.
- Add ketchup to the pan and stir to coat the ingredients, cooking for about 1 minute to reduce the acidity.
- Add the cooked rice to the pan and stir-fry everything together, breaking up any clumps with a spatula. Once the ketchup is evenly incorporated into the rice, season with salt and pepper, and stir to combine.
To make omurice (cook one serving at a time):
- Crack the eggs into a bowl and whisk them thoroughly until there are no lumps of egg white.
- Heat butter in a small pan over medium-low heat. Once the butter starts to melt, use your wrist to swirl the pan so that the butter coats the entire surface, including the sides. Once the butter has completely melted and the pan is evenly coated, pour in the beaten eggs.
- Hold chopsticks in your dominant hand and quickly stir the egg mixture, as if you were making very fine scrambled eggs. The eggs will start to set at the edges, so be sure to keep pushing the solidified parts toward the center. With your non-dominant hand, continue to shake the pan back and forth.
- When the eggs are partially cooked and the bottom part doesn’t move much when you shake the pan, stop stirring for about 10 seconds to let the bottom cook.
- Remove the pan from the heat and place it on a damp cloth to lower the pan's temperature. Turn off the heat for now.
- Place the ketchup fried rice in the center of the omelet, shaping it into a long, horizontal mound. Be sure to leave some space at both the front and back of the rice, as well as a little on the sides.
- Use a spatula to lift the far side of the omelet and fold it over the rice. Once it is covered, gently press the rice against the egg you just folded over.
- Shake the pan to flip the rice and the back half of the omelet over the front half. Then, use a spatula to gently shape the omelet.
- Return the pan to the stove and cook the seam side over medium-low heat for about 10 seconds.
- Serve on a plate and top with ketchup.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 616.46kcal Carbohydrates: 57.54g Protein: 32.65g Fat: 27.73g Saturated Fat: 12.66g Polyunsaturated Fat: 3.64g Monounsaturated Fat: 8.96g Trans Fat: 0.56g Cholesterol: 580.31mg Sodium: 674.11mg Potassium: 559.56mg Fiber: 1.16g Sugar: 9.34g Vitamin A: 3632.3IU Vitamin C: 5.02mg Calcium: 102.84mg Iron: 5.21mg
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