Omurice (Japanese Omelet Rice)
Local name: オムライス
In short: Ketchup-seasoned chicken fried rice wrapped in a soft, silky omelet, a Japanese home-style comfort dish for kids and adults alike. It takes about 30 min in total and makes 2 servings.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 800 kcal
Fried rice with chicken and onion, seasoned with ketchup and topped or wrapped with a soft, barely set omelet, makes omurice (omelet rice), a Japanese home and diner classic. It belongs to the yoshoku family of Western-inspired dishes that Japan made its own, and it is a favorite with children. The omelet is the skill: cooked quickly over medium heat, it should stay creamy in the center. Ketchup drawn on top is part of the fun.
Instructions
- Heat the oil in a 26 cm (10 in) non-stick skillet over medium-high heat. Cook the chicken for 4 to 5 minutes, until golden and cooked through. The thickest piece should reach 74°C (165°F).
- Add the onion and cook for 3 minutes until soft. Add the peas if using, then the rice, breaking up the clumps with a spatula.
- Stir in the ketchup, a pinch of salt and some pepper. Fry for 2 to 3 minutes, until the rice is evenly colored and hot. Mound half onto each of 2 plates, shaping it into an oval with a spatula.
- Wipe out the pan and whisk the eggs with the milk and the 1/4 teaspoon of salt until smooth.
- Melt 1 teaspoon of butter in the pan over medium heat. Pour in half the egg and stir quickly with a spatula for 20 to 30 seconds, until it is half-set and soft.
- Stop stirring and let it set for 20 seconds, until the bottom is firm and the top still looks glossy. Slide the omelet over one mound of rice. Repeat with the remaining butter and eggs.
- Press gently on the omelet with a paper towel to shape it. Drizzle ketchup over the top and sprinkle with parsley.
Tips
- Use cold, day-old rice. Warm freshly cooked rice turns mushy when fried, while chilled rice separates into distinct grains.
- For children, pregnant women or anyone who should avoid runny egg, cook the omelet until the top is fully set. Ham, sausage or shrimp can replace the chicken.
Questions and answers
How do I get the omelet silky and not browned?
Use medium heat and keep the pan moving with a spatula while the egg is runny. Pull the pan off the heat just before the top sets, since the residual heat finishes the cooking.
Can I make omurice ahead?
Fry the ketchup rice up to a day ahead and chill it. Reheat it in a pan or microwave until steaming, then make the omelet fresh just before serving.
What is the sauce for omurice?
Ketchup is the classic topping. Some restaurants serve a demi-glace or tomato sauce poured over the top, and some cooks add a little butter to the rice.
How long does it take to make Omurice (Japanese Omelet Rice)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Omurice (Japanese Omelet Rice)?
About 800 kcal per serving, with 40 g of protein, 88 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 800 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 88 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
