Omurice

Name: Omurice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbsp unsalted butter, divided; 1 small onion, diced; 1 boneless chicken thigh, diced small; 1/2 cup frozen peas and carrots, thawed; 3 cups cooked, day-old Japanese short-grain rice; 4 tbsp ketchup, plus more for topping; 1 tsp soy sauce; to taste Salt and black pepper, to taste; 8 eggs; 2 tbsp milk; 1 tbsp neutral oil

Omurice is a nostalgic Japanese comfort food combining ketchup-seasoned fried rice with chicken, wrapped in a silky, tender omelet. Popular in Western-style Japanese cafes since the early 20th century, it's finished with a swirl of extra ketchup for that iconic look.

By YumYum Editorial · Japanese

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4

Ingredients

2 tbsp unsalted butter, divided
1 small onion, diced
1 boneless chicken thigh, diced small
1/2 cup frozen peas and carrots, thawed
3 cups cooked, day-old Japanese short-grain rice
4 tbsp ketchup, plus more for topping
1 tsp soy sauce
to taste Salt and black pepper, to taste
8 eggs
2 tbsp milk
1 tbsp neutral oil

Instructions

Melt 1 tablespoon of butter in a large skillet over medium heat and sauté the onion for 3 minutes until softened.
Add the diced chicken and cook for 4-5 minutes until browned and cooked through.
Stir in the peas and carrots, then add the rice, breaking up any clumps.
Add the ketchup and soy sauce, stirring to coat the rice evenly; season with salt and pepper, then set aside covered to keep warm.
Divide the fried rice into four football-shaped mounds on serving plates.
For each omelet, whisk 2 eggs with a splash of milk and a pinch of salt.
Heat a small nonstick pan with a little oil and butter over medium-low heat, pour in the eggs, and swirl to coat the pan; cook until just set but still slightly soft on top, about 90 seconds.
Slide the omelet over a mound of rice, gently slit it down the center so it drapes open, and drizzle with a swirl of ketchup. Repeat for remaining servings.