📝 About This Recipe
Omurice is a beloved Japanese 'Yoshoku' classic, representing the perfect marriage of Western ingredients and Japanese culinary sensibilities. This fried rice filling is the soul of the dish, featuring tender chicken and aromatic vegetables glazed in a savory-sweet tomato reduction. Each grain of rice is coated in a rich, umami-packed sauce, creating a nostalgic comfort food experience that is as vibrant in color as it is in flavor.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (cooked, preferably day-old and chilled)
Proteins and Aromatics
- 150 grams Chicken thigh (boneless, skinless, cut into 1/2-inch cubes)
- 1/2 medium Yellow onion (finely diced)
- 4 pieces Button mushrooms (thinly sliced)
- 1/4 cup Frozen peas (thawed)
- 1 clove Garlic (minced)
The Signature Sauce
- 4 tablespoons Tomato ketchup (high-quality brand preferred)
- 1 teaspoon Soy sauce (for depth of umami)
- 1/2 teaspoon Worcestershire sauce (adds a subtle tang)
- 1 tablespoon Unsalted butter (for a silky finish)
- 1 tablespoon Vegetable oil (for frying)
- 1/4 teaspoon Salt and White pepper (to taste)
👨🍳 Instructions
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1
Prepare your rice by breaking up any large clumps with a spatula. If using fresh rice, spread it on a tray to air-dry for 30 minutes to ensure a better texture.
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2
Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
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3
Add the cubed chicken thighs to the pan. Season lightly with a pinch of salt and white pepper. Sauté for 3-4 minutes until the chicken is browned and cooked through.
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4
Add the diced onions and sliced mushrooms to the skillet. Continue to sauté for 3 minutes until the onions become translucent and the mushrooms have released their moisture.
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5
Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
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6
Push the ingredients to the outer edges of the pan, creating an empty circle in the center.
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7
Pour the ketchup, soy sauce, and Worcestershire sauce into the center of the pan. Let the sauce bubble for 20-30 seconds; this 'caramelizes' the ketchup, reducing the raw vinegary bite and intensifying the sweetness.
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8
Toss the chicken and vegetables into the sauce until everything is thoroughly coated in the red glaze.
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9
Add the rice to the pan. Using a cutting motion with your spatula, break up any remaining clumps and toss vigorously to ensure every grain is stained orange-red.
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10
Add the green peas and the tablespoon of butter. The butter adds a luxurious sheen and a rich mouthfeel typical of restaurant-style Omurice.
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11
Stir-fry for another 2 minutes, allowing the rice to heat through and absorb the flavors. Taste and adjust seasoning with extra salt or pepper if necessary.
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12
Once finished, pack the rice into an oval-shaped bowl or mold. Invert it onto the center of a serving plate to create a neat mound, ready to be topped with a soft-scrambled omelet.
💡 Chef's Tips
Always use cold, day-old rice to prevent the dish from becoming mushy; the drier grains hold the sauce much better. Don't skip the step of bubbling the ketchup in the center of the pan; this chemical reaction is the secret to a professional-tasting sauce. If you don't have chicken, small cubes of ham or bacon make an excellent and quick substitute. Use white pepper instead of black pepper to maintain a clean, classic Japanese flavor profile. Be gentle when mixing the rice; use a folding or 'slicing' motion rather than mashing to keep the grains intact.
🍽️ Serving Suggestions
Top with a 'Tornado' or 'Pillow' style soft-scrambled omelet for the complete Omurice experience. Drizzle extra ketchup or a rich Demi-glace sauce over the top of the finished egg. Serve with a side of Japanese cabbage slaw dressed in a creamy sesame dressing. A warm cup of clear onion soup or corn potage makes for the perfect comforting accompaniment. Pair with a cold glass of mugicha (barley tea) to balance the richness of the fried rice.