Japanese Rice Omelet (Omurice) (Print Version)
# Ingredients:
→ Fried Rice
01 -
¼ yellow onion, diced
02 -
3 cloves garlic, minced
03 -
6-8 oz boneless skinless chicken thighs, cut into bite sized pieces
04 -
¼ cup frozen mixed vegetables
05 -
3 brown mushrooms, diced
06 -
2 cups cooked white rice, day old
07 -
2 tablespoons ketchup
08 -
1 tablespoon soy sauce
→ Omelette
09 -
6 large eggs, divided
10 -
2 tablespoons milk, divided
11 -
½ teaspoon salt, divided
→ Garnish
12 -
Ketchup for serving
13 -
1 tablespoon parsley, minced
# Instructions:
01 -
Use day-old rice for a firmer texture. If cooking rice the same day, use slightly less water than normal for a drier consistency that will hold its shape.
02 -
Heat 1-2 tablespoons of cooking oil in a large frying pan over medium heat. Sauté the diced onions and minced garlic until translucent and lightly browned, about 2 minutes.
03 -
Season the chicken with salt and pepper. Add the chicken to the skillet and cook until no longer pink, approximately 2-3 minutes.
04 -
Add the diced mushrooms and frozen mixed vegetables to the skillet. Toss to combine and cook for about 1 minute.
05 -
Add the rice to the skillet and toss to combine with other ingredients. Use a wooden spoon to break up any rice clumps into small pieces, about 1 minute.
06 -
Add the ketchup and soy sauce to the skillet. Toss to evenly coat the rice mixture, about 30 seconds.
07 -
Pack the seasoned rice into a small bowl, then invert onto a serving plate to create a molded rice base.
08 -
In a mixing bowl, whisk together 3 eggs (half of total), 1 tablespoon of milk, and ¼ teaspoon of salt until well combined.
09 -
Heat a non-stick skillet over medium-low heat until warm. Add olive oil to lightly grease the pan. Pour in the egg mixture and tilt the pan to spread evenly. Lightly scramble for 5 seconds to form a few curdles, then let the eggs cook until about 80% set. Remove from heat.
10 -
Slide the omelette onto one of the molded rice portions.
11 -
Repeat the omelette preparation and assembly process with the remaining eggs, milk, and salt for the second serving.
12 -
Drizzle ketchup over the top of each omurice and sprinkle with minced parsley. Serve immediately.
# Notes:
01 -
Use day-old rice for the best texture. Fresh rice tends to break apart and become mushy.
02 -
Add frozen mixed vegetables directly to the pan while still frozen to prevent overcooking.
03 -
A high-quality nonstick skillet is essential for creating a clean, professional-looking omelette.
04 -
The omelette should be cooked quickly over medium-low heat - scramble briefly at the beginning, then allow to set without disturbance.
05 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.