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Japanese omurice with a softly folded golden omelette over ketchup-seasoned chicken rice and a small drizzle of sauce.

Japanese Omurice

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A Japanese comfort-food classic of savory chicken rice tucked inside a soft folded omelette with a light ketchup glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Rice
  • 2 cups cooked short-grain rice cooled
  • 8 oz boneless chicken thigh cut into small pieces
  • 1 tbsp neutral oil
  • 1/2 medium yellow onion finely diced
  • 1/2 cup frozen peas
  • 1/4 cup ketchup
  • 1 tbsp soy sauce use gluten-free tamari if needed
  • 1/2 tsp salt
Omelettes
  • 8 large eggs
  • 2 tbsp water
  • 1 tbsp neutral oil
  • 1/4 cup ketchup for serving

Equipment

  • Large skillet
  • Nonstick omelette pan
  • Rice cooker or saucepan
  • Rubber spatula

Method
 

Cook the Chicken Rice:
  1. Heat 1 tablespoon of oil in a skillet. Cook the chicken for 5 minutes, until lightly browned and cooked through.
  2. Add the onion and cook for 3 minutes. Stir in the peas, ketchup, soy sauce, and salt.
  3. 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:
  1. Whisk 4 eggs with 1 tablespoon of water. Heat a nonstick pan with half the oil over medium-low heat.
  2. 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.
  3. Slide the omurice onto a plate and repeat with the remaining eggs, water, oil, and rice.
Serve:
  1. Drizzle or spoon ketchup over each omurice and serve while the omelettes are still soft.

Nutrition

Calories: 585kcalCarbohydrates: 66gProtein: 31gFat: 22gSaturated Fat: 6gCholesterol: 390mgSodium: 1030mgFiber: 4gSugar: 13g

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.