Discover the delightful comfort of our Omurice (Japanese Rice Omelet) Recipe, a beloved dish that combines fluffy eggs wrapped around flavorful fried rice. This recipe captures the perfect harmony of sweet ketchup-infused rice and tender chicken, all embraced by a soft omelet exterior. Whether you’re cooking for a quick weeknight dinner or something special to impress friends, this dish brings warmth, nostalgia, and satisfaction in every bite.
Ingredients You’ll Need
The ingredients for this dish are wonderfully simple yet essential, each adding a unique flavor, texture, or color that brings the whole Omurice experience to life. From savory chicken to vibrant peas and carrots, every component plays a key role.
- 1 tablespoon vegetable oil: Perfect for sautéing and lending a neutral base to the flavors.
- 1/2 onion, finely chopped: Adds sweetness and depth when cooked until translucent.
- 1/2 cup cooked chicken breast, diced: Provides a hearty protein element with tender bites throughout.
- 1/4 cup frozen peas and carrots, thawed: Brings pops of color and a subtle sweetness that brighten the dish.
- 2 cups cooked short-grain rice: The foundation, sticky and soft for that authentic Japanese texture.
- 2 tablespoons ketchup: Offers the signature tangy sweetness that defines Omurice.
- 1 tablespoon soy sauce: Balances flavors with a hint of umami.
- Salt and pepper to taste: Essential to elevate every ingredient’s natural flavors.
- 4 large eggs: Create the delicate omelet wrapping the rice.
- 2 tablespoons milk or cream: Makes the eggs extra fluffy and tender.
- 1 tablespoon butter: Adds richness to the cooked eggs for a silky finish.
- Ketchup or demi-glace sauce for drizzling: The classic finishing touch that enhances taste and presentation.
- Chopped green onions or parsley (optional): Adds a fresh, herbal note and bright garnish.
How to Make Omurice (Japanese Rice Omelet) Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating the vegetable oil in a nonstick skillet over medium heat. Add the finely chopped onions and sauté until they become translucent and fragrant, releasing their natural sweetness. Once the onions soften, toss in the diced chicken breast, cooking until the pieces are fully done and lightly golden. This step builds a savory foundation for the rice filling.
Step 2: Add Veggies and Rice
Next, stir in the thawed peas and carrots, letting their vibrant colors and gentle sweetness meld with the chicken and onions. Add the cooked short-grain rice, breaking up any clumps with your spatula to ensure an even texture. Mix in the ketchup and soy sauce thoroughly, seasoning with salt and pepper to taste. This flavorful fried rice is the heart of the Omurice.
Step 3: Prepare the Egg Mixture
In a separate bowl, whisk together the eggs and milk or cream just until combined. This mixture should be smooth and slightly airy to create a soft omelet. The milk or cream is key here—it ensures your eggs stay tender and don’t dry out when cooking.
Step 4: Cook the Omelet Base
Clean your skillet and melt the butter over medium-low heat. Pour in half of the egg mixture, swirling the pan to create an even layer. As the edges set, gently stir the center with a spatula to allow uncooked egg to flow underneath, which helps achieve the perfect soft but cooked texture.
Step 5: Assemble the Omurice
When the eggs are mostly set but still slightly runny on top, spoon half of the fried rice onto one side of the omelet. Carefully fold the other side over the rice, shaping it into a neat half-moon. This gentle folding is what creates the signature look and comforting texture of Omurice.
Step 6: Plate and Garnish
Slide the folded omelet onto a plate, ensuring the seam is facing down so it holds its shape beautifully. Repeat steps 4 through 6 for the second serving. The presentation is almost as delightful as the taste, promising a satisfying meal ahead.
Step 7: Add Finishing Touches
Drizzle your choice of ketchup or rich demi-glace sauce over the top, adding an extra layer of flavor and that classic glossy finish. Sprinkle with chopped green onions or parsley for a fresh burst of color and flavor. Your Omurice (Japanese Rice Omelet) Recipe is ready to enjoy!
How to Serve Omurice (Japanese Rice Omelet) Recipe
Garnishes
Simple garnishes like chopped green onions or parsley elevate the dish with a crisp, fresh note that balances the savory richness. Sometimes, a little sprinkle of toasted sesame seeds or a pinch of shichimi togarashi can add an unexpected twist and extra dimension.
Side Dishes
Omurice pairs wonderfully with light sides such as a crisp green salad with a tangy vinaigrette to cut through richness, or pickled vegetables that offer a delightful contrast. Japanese miso soup also complements this meal by adding warmth and subtle umami.
Creative Ways to Present
For a fun twist, try shaping the rice into a small mound before wrapping it in the omelet for a neater look. Some like to make a thin crepe-like omelet for a delicate wrapping. You can also get creative with sauce art on top, swirling ketchup or demi-glace into decorative patterns to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Store any leftover Omurice in an airtight container in the refrigerator for up to two days. Keeping the rice and omelet intact will help retain moisture and flavor, making your next meal just as enjoyable.
Freezing
While freezing is possible, it’s best to freeze the rice and eggs separately for best texture upon reheating. Wrap them tightly in plastic wrap and store in freezer bags for up to one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftover Omurice gently in a skillet over low heat or in the microwave with a damp paper towel covering it to retain moisture. Avoid high heat, which can dry out the eggs and rice, ensuring your Omurice stays tender and delicious like fresh.
FAQs
Can I use different vegetables in this Omurice recipe?
Absolutely! While peas and carrots are traditional, feel free to add corn, bell peppers, mushrooms, or any veggies you enjoy. Just make sure they’re cooked or softened before mixing with the rice for the best texture.
Is it necessary to use short-grain rice?
Short-grain rice is ideal because of its sticky texture, which helps the rice hold together inside the omelet. However, you can use medium-grain or even jasmine rice if that’s what you have on hand, keeping in mind the texture might be a bit different.
How can I make this recipe vegetarian?
To make a vegetarian version, simply omit the chicken and add hearty vegetables like mushrooms or tofu. Using vegetable broth for cooking the rice or a dash of vegetarian soy sauce can also enhance the flavor.
What sauce is best for drizzling?
Ketchup is the classic choice, offering that nostalgic sweet and tangy note. For a more decadent option, demi-glace sauce provides rich, savory depth. Some people also enjoy a mixture of ketchup and Worcestershire sauce for an extra zing.
Can I prepare the rice mixture ahead of time?
Yes, you can prepare the fried rice filling a few hours ahead and keep it refrigerated. Just warm it gently before assembling the omelet so that everything comes together hot and fresh.
Final Thoughts
There’s something truly special about making and sharing the Omurice (Japanese Rice Omelet) Recipe. It brings together simple ingredients with care and love to create a dish that’s comforting, flavorful, and fun to eat. Trust me, once you try this recipe, it will become a favorite for cozy meals and quick dinners. Give it a go and bring that delightful taste of Japan right to your kitchen!
Print
Omurice (Japanese Rice Omelet) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
Omurice is a popular Japanese comfort dish featuring a savory chicken fried rice wrapped in a fluffy, tender omelet. This recipe combines sautéed chicken, vegetables, and seasoned rice, all elegantly folded inside a silky egg omelet and topped with ketchup or demi-glace sauce for a delightful balance of flavors. Perfect for a quick lunch or dinner, this dish brings the best of both fried rice and omelets together in one satisfying plate.
Ingredients
For the Fried Rice
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1/2 cup cooked chicken breast, diced
- 1/4 cup frozen peas and carrots, thawed
- 2 cups cooked short-grain rice
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- Salt and pepper to taste
For the Omelet
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
To Serve
- Ketchup or demi-glace sauce for drizzling
- Chopped green onions or parsley (optional)
Instructions
- Prepare the fried rice: Heat vegetable oil in a nonstick skillet over medium heat. Sauté the chopped onions until they become translucent. Add the diced chicken breast and cook until thoroughly heated through.
- Add vegetables and rice: Stir in the thawed peas and carrots, then add the cooked short-grain rice. Break up any clumps with your spatula while mixing. Season the rice by mixing in ketchup and soy sauce, then adjust with salt and pepper to taste. Once combined, set the rice mixture aside.
- Beat the eggs: In a bowl, whisk the eggs together with milk or cream until just combined to achieve a smooth mixture.
- Cook the omelet base: In a clean nonstick skillet, melt the butter over medium-low heat. Pour in half of the egg mixture and gently swirl the pan to distribute the eggs evenly. Stir gently to allow any uncooked egg to fill gaps and ensure a soft texture.
- Add rice and fold the omelet: When the eggs are mostly set but still slightly runny on top, spoon half of the fried rice onto one side of the omelet. Carefully fold the other side over the rice to create a half-moon shape, gently shaping it with your spatula.
- Plate the omurice: Carefully slide the omelet onto a plate with the seam side down to keep it closed and maintain shape.
- Garnish and serve: Drizzle with ketchup or demi-glace sauce over the top, and optionally garnish with chopped green onions or parsley. Repeat steps 4 through 7 with the remaining egg mixture and rice to make the second serving.
Notes
- Use freshly cooked rice or properly cooled leftover rice for best texture as it prevents clumping.
- Short-grain rice is preferred for authentic texture but medium-grain can substitute.
- Adjust the ketchup and soy sauce to your taste preference for sweetness and saltiness.
- Use a nonstick skillet to help with easy folding of the omelet.
- For a creamier omelet, use cream instead of milk.
- Demi-glace sauce can be substituted with any brown sauce or soy-based sauce for variation.
