Description
Omurice is a popular Japanese comfort food featuring fried rice seasoned with ketchup and topped with a soft, fluffy omelette. This recipe combines flavorful chicken, vegetables, and rice cooked in a skillet, then elegantly wrapped in a silky egg omelette and garnished with ketchup and Kewpie mayonnaise for a deliciously satisfying meal.
Ingredients
Scale
Fried Rice Ingredients
- 2 cups cooked white sushi rice (12 ounces; 350 g)
- 3 tablespoons vegetable or canola oil
- 1/2 cup minced yellow onion (100 g; about 1/2 medium onion)
- 1/2 cup diced carrot (100 g; about 1 large carrot)
- 3 ounces diced skinless, boneless chicken thigh (80 g; about 1/2 cup)
- 1/4 cup ketchup (60 ml), thinned with 1 tablespoon (15 ml) water
- 1 scallion, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Omelette Ingredients
- 4 large eggs
- Pinch of salt
- 2 tablespoons vegetable or canola oil
For Serving
- Additional ketchup
- Kewpie mayonnaise
Instructions
- Prepare the Fried Rice: Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add minced yellow onion and diced carrot, sautéing until softened, about 3-4 minutes. Add diced chicken thigh and cook until no longer pink, approximately 5-6 minutes. Stir in cooked sushi rice, mixing thoroughly to combine with the vegetables and chicken.
- Season the Fried Rice: Pour in the thinned ketchup (ketchup mixed with 1 tablespoon water) over the rice mixture. Stir well to evenly coat the rice, then cook for an additional 2-3 minutes until the flavors meld. Season with kosher salt and freshly ground black pepper to taste. Add sliced scallions and stir to integrate. Remove the skillet from heat and set the fried rice aside, keeping it warm.
- Make the Omelettes: In a bowl, gently beat the eggs with a pinch of salt until just combined. In a clean non-stick skillet, heat 1 tablespoon of vegetable oil over medium-low heat. Pour in about one-quarter of the beaten eggs, swirling the pan to create a thin, even layer. Cook gently until the egg is mostly set but still soft on top, approximately 1-2 minutes.
- Assemble the Omurice: Spoon a portion of the fried rice onto one half of the omelette in the skillet. Carefully fold the other half of the omelette over the rice to create a half-moon shape. Slide the omurice onto a serving plate, seam side down. Repeat the omelette cooking and assembly process with the remaining eggs and rice to make four servings.
- Garnish and Serve: Drizzle additional ketchup and Kewpie mayonnaise over the top of each omurice serving. Serve immediately while hot and enjoy this comforting and flavorful Japanese classic.
Notes
- Using day-old cooked and chilled sushi rice helps prevent the fried rice from becoming mushy.
- You can substitute chicken thigh with chicken breast or cooked shrimp for variation.
- Adjust the amount of ketchup according to your preferred sweetness and tanginess.
- Kewpie mayonnaise is a Japanese-style mayo that adds a rich and slightly sweet flavor; regular mayo can be used as a substitute.
- Low and slow cooking of the omelette ensures a tender and fluffy texture without browning too much.
Keywords: Omurice, Japanese omelette rice, fried rice with egg, chicken omurice, Japanese comfort food