Omurice is a beloved Japanese home-style dish that wraps ketchup-seasoned chicken rice in a tender omelette. It is simple, familiar, and especially satisfying when the egg stays soft.
Cook the rice filling first, then make each omelette separately so it can be folded around a compact mound while still glossy.
Keep the omelette pan at medium-low heat; a slower set gives you time to shape the rice without tearing the eggs.
Serving Suggestions
Serve with a small green salad, steamed vegetables, or miso soup.
Recipe Notes
For food safety, refrigerate leftovers promptly and reheat until piping hot. The rice filling keeps for two days, but the omelettes are best fresh.
Japanese Omurice
A Japanese comfort-food classic of savory chicken rice tucked inside a soft folded omelette with a light ketchup glaze.
Ingredients
Equipment
Method
Cook the Chicken Rice:
- Heat 1 tablespoon of oil in a skillet. Cook the chicken for 5 minutes, until lightly browned and cooked through.
- Add the onion and cook for 3 minutes. Stir in the peas, ketchup, soy sauce, and salt.
- Fold in the cooked rice and stir over medium heat for 3 to 4 minutes, until evenly coated and hot. Divide the rice into two compact mounds.
Cook the Omelettes:
- Whisk 4 eggs with 1 tablespoon of water. Heat a nonstick pan with half the oil over medium-low heat.
- Pour in the eggs and gently stir the center until softly set, leaving the surface slightly glossy. Place one rice mound in the center and fold the omelette over it.
- Slide the omurice onto a plate and repeat with the remaining eggs, water, oil, and rice.
Serve:
- Drizzle or spoon ketchup over each omurice and serve while the omelettes are still soft.
Nutrition
Notes
- Use cooled rice so the grains stay separate while the filling is fried.
- The omelette should look softly set and glossy rather than dry or browned.
