📝 About This Recipe
A crown jewel of Japanese 'Yoshoku' (Western-inspired) cuisine, Omurice is a nostalgic masterpiece featuring savory tomato-glazed fried rice tucked inside a silky, pillowy omelet. This dish perfectly balances the sweetness of ketchup-seasoned chicken and rice with the rich, buttery elegance of a soft-scrambled egg blanket. It is a whimsical, soul-warming meal that captures the essence of home-style Tokyo dining in every bite.
🥗 Ingredients
The Chicken Fried Rice
- 2 cups Cooked Jasmine or Short-Grain Rice (preferably day-old and chilled)
- 150 grams Chicken Thigh (boneless, skinless, cut into 1/2-inch pieces)
- 1/2 medium Yellow Onion (finely diced)
- 1/4 cup Frozen Peas and Carrots (thawed)
- 1 tablespoon Unsalted Butter
- 3 tablespoons Ketchup (standard tomato ketchup)
- 1 teaspoon Soy Sauce (for umami depth)
- 1/4 teaspoon Salt and Black Pepper (to taste)
The Silky Omelet
- 4-6 pieces Large Eggs (at room temperature, divided (2-3 per person))
- 2 tablespoons Whole Milk or Heavy Cream (divided)
- 2 teaspoons Unsalted Butter (divided for frying)
- 1 teaspoon Neutral Oil (vegetable or canola)
Garnish & Topping
- 2 tablespoons Ketchup (for the final drizzle)
- 1 sprig Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare your mise en place by dicing the chicken, onions, and ensuring your rice is broken up into individual grains so there are no large clumps.
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2
Heat 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken pieces and cook until they are no longer pink, about 3 minutes.
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3
Add the diced onions to the skillet and sauté until translucent and soft, approximately 2-3 minutes. Stir in the peas and carrots.
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4
Add the rice to the pan. Using a spatula, toss and fry the rice with the chicken and vegetables for 3-4 minutes until the rice is heated through and slightly toasted.
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5
Push the rice to one side of the pan. Squirt the 3 tablespoons of ketchup and 1 teaspoon of soy sauce into the empty space. Let the ketchup bubble for 10 seconds to caramelize slightly before folding it into the rice.
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6
Season with salt and pepper. Once the rice is evenly coated and vibrant orange, remove from heat. Divide the rice into two portions and shape each into an oval mound on the center of two serving plates. Set aside.
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7
In a small bowl, whisk 2-3 eggs with 1 tablespoon of milk and a pinch of salt until fully combined and no streaks of egg white remain.
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8
Clean your skillet or use a fresh 8-inch non-stick pan. Heat 1 teaspoon of butter and a drop of oil over medium heat until the butter is foamy but not brown.
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9
Pour the egg mixture into the pan. Using chopsticks or a spatula, stir briskly in a circular motion while shaking the pan, creating small curds similar to soft scrambled eggs.
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10
When the eggs are about 70% cooked but still look wet and custardy on top, stop stirring. Let it sit for 10 seconds to set the bottom.
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11
Carefully slide the omelet out of the pan and drape it over one of the rice mounds, covering it like a blanket.
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12
Repeat steps 7 through 11 for the second serving.
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13
Gently tuck the edges of the omelet under the rice using a paper towel to shape it into a perfect football-like oval if desired.
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14
Drizzle a signature zigzag of ketchup over the top and garnish with a sprinkle of fresh parsley. Serve immediately while steaming hot.
💡 Chef's Tips
Always use cold, day-old rice; fresh rice is too moist and will turn mushy when the ketchup is added. For a professional finish, strain your whisked eggs through a fine-mesh sieve to remove the chalaza and ensure a perfectly smooth texture. Control your heat carefully when cooking the omelet; if the pan is too hot, the bottom will brown and lose that iconic bright yellow color. Don't be afraid of the 'wet' look on top of the omelet—the residual heat from the rice will continue to cook the eggs to a perfect creaminess. If you struggle with the 'blanket' method, you can place the rice inside the pan on top of the eggs and fold the sides over, then flip it onto the plate.
🍽️ Serving Suggestions
Serve with a side of crisp Miso Soup to balance the sweetness of the ketchup. A simple Japanese cabbage salad with toasted sesame dressing provides a refreshing crunch. Pair with a cold glass of Mugicha (barley tea) or a light Japanese lager. For a more decadent version, pour a ladle of warm Demi-glace sauce around the base of the rice mound. Add a side of Japanese pickles (Tsukemono) to provide a tangy palate cleanser.