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
Scale
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.
