📝 About This Recipe
Omurice is a beloved staple of Japanese 'Yoshoku' (Western-inspired) cuisine, blending the nostalgia of a home-cooked meal with the elegance of a French omelet. This dish features savory, ketchup-seasoned fried rice packed with tender chicken and vegetables, all tucked beneath a blanket of silky, golden eggs. It is a harmonious balance of sweet, tangy, and umami flavors that offers a warm hug in a bowl.
🥗 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 cubes)
- 1/2 piece Yellow Onion (finely diced)
- 1/4 cup Frozen Peas and Carrots (thawed)
- 2-3 pieces Button Mushrooms (thinly sliced)
- 3 tablespoons Tomato Ketchup (plus extra for drizzling)
- 1 teaspoon Soy Sauce (for depth of flavor)
- 1 tablespoon Unsalted Butter
- 1 pinch Salt and Black Pepper (to taste)
The Omelet Top
- 4 pieces Large Eggs (at room temperature)
- 2 tablespoons Whole Milk or Heavy Cream (for extra silkiness)
- 2 teaspoons Unsalted Butter (divided for two omelets)
- 1 teaspoon Neutral Oil (vegetable or canola)
For Garnish
- 1 sprig Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare all your ingredients before starting the heat. Ensure the chicken is chopped small so it cooks quickly and the rice is broken up 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 cubes and cook until they are no longer pink, about 3 minutes.
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3
Add the diced onions and sliced mushrooms to the skillet. Sauté for 3-4 minutes until the onions are translucent and the mushrooms have softened.
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4
Toss in the peas and carrots, stirring for 1 minute. Add the cooked rice to the pan and use a spatula to press and break up any clumps, mixing it thoroughly with the vegetables and meat.
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5
Add the ketchup and soy sauce to the rice. Stir-fry vigorously until every grain of rice is evenly coated in a bright orange-red hue. Season with salt and pepper to taste.
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6
Divide the rice into two equal portions. Shape each portion into an oval mound on individual serving plates. You can use a small bowl to mold the rice for a professional look.
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7
Clean the skillet or use a fresh 8-inch non-stick pan. Whisk 2 eggs with 1 tablespoon of milk and a pinch of salt in a small bowl until fully combined.
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8
Heat 1 teaspoon of butter and a splash of oil over medium heat. Once the butter bubbles, pour in the egg mixture.
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9
Quickly stir the eggs with chopsticks or a spatula in a circular motion, similar to making scrambled eggs, to create small curds while the bottom sets.
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10
When the eggs are mostly set but still slightly runny on top, stop stirring. Let it cook for another 10 seconds to form a solid base.
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11
Carefully slide the omelet out of the pan and drape it over one of the rice mounds, covering it completely like a blanket.
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12
Repeat steps 7 through 11 for the second serving.
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13
Use a paper towel to gently press the omelet around the rice to tuck the edges under if desired. Drizzle an aesthetic zigzag of ketchup over the top and garnish with fresh parsley.
💡 Chef's Tips
Use day-old rice because fresh rice contains too much moisture and will become mushy when the ketchup is added. For the smoothest omelet, strain your whisked eggs through a fine-mesh sieve to remove the chalazae. Don't overcook the eggs; the heat from the rice will continue to cook the underside of the omelet once plated. If you are feeling adventurous, try the 'Tampopo' style where the omelet is a soft football shape sliced open to reveal a creamy interior. Always use a high-quality non-stick pan to ensure the eggs slide off effortlessly without tearing.
🍽️ Serving Suggestions
Serve with a side of crisp cabbage slaw dressed in a toasted sesame ginger vinaigrette. A warm cup of clear miso soup or corn potage makes for a traditional Japanese cafe-style pairing. Pair with a cold glass of Mugicha (roasted barley tea) to cleanse the palate. Add a side of Japanese pickles (Tsukemono) for a salty, crunchy contrast to the soft eggs. For a gourmet twist, top with a spoonful of demi-glace sauce instead of ketchup.