Japanese Omurice with Ketchup Omelet (Printable Version)
Fluffy omelet blankets savory ketchup fried rice in this beloved Japanese comfort food, ready in 30 minutes.
# What You’ll Need:
→ For the Fried Rice
01 - 2 cups cooked Japanese short-grain rice (preferably day-old)
02 - 3.5 oz boneless chicken thigh or breast, diced
03 - 1/4 medium onion, finely chopped
04 - 1/4 medium carrot, finely diced
05 - 1/4 cup frozen peas
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons ketchup
08 - 1 tablespoon soy sauce
09 - Salt and black pepper, to taste
→ For the Omelet
10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - Salt, a pinch
13 - 1 tablespoon unsalted butter
→ For Garnish
14 - 2 tablespoons ketchup
15 - Fresh parsley, finely chopped (optional)
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and just cooked through. Add onion and carrot; sauté until softened, about 2-3 minutes. Stir in peas, then add the cooked rice, breaking up any clumps. Season with ketchup and soy sauce, mixing thoroughly until rice is evenly coated. Taste and adjust seasoning with salt and pepper as needed. Divide fried rice into two portions and shape each into an oval mound. Place each mound on a serving plate.
02 - In a bowl, whisk eggs with milk and a pinch of salt until well combined. Heat butter in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling to coat the pan evenly. As the eggs just begin to set but are still slightly runny on top, carefully slide one portion of fried rice onto one side of the omelet. Using a spatula, gently fold the other side of the omelet over the rice, forming a half-moon shape. Carefully transfer to a serving plate, seam side down. Repeat for the second portion.
03 - Drizzle ketchup decoratively across the omelet. Sprinkle with parsley, if desired. Serve immediately while hot.
# Top Tips:
01 -
- It transforms leftover rice into something that feels like comfort food magic
- The soft omelet wrapping seasoned fried rice hits every satisfying texture craving in one bite
02 -
- Hot rice works best for the frying step, so if your dayold rice is cold from the fridge, microwave it briefly first
- The egg should still look slightly undercooked when you fold it, as it will finish cooking from the heat of the rice
03 -
- Warm your plates in the oven for a few minutes before serving, because omurice loses its magic fast once it gets cold
- Work in batches rather than crowding the pan, which makes the rice steam instead of fry