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Omurice (Japanese Rice Omelet)

Delicious Omurice: Quick Japanese Rice Omelet Delight

Omurice is a comforting Japanese rice omelet that combines fluffy eggs and savory ketchup rice.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 600

Ingredients
  

For the Rice Filling
  • 0.25 cup yellow onion, diced For aromatic sweetness; substitute with shallots if desired.
  • 3 cloves garlic, minced Adds depth of flavor.
  • 6-8 oz chicken thighs, cut into bite-sized pieces Cooked shrimp or tofu are great vegetarian substitutes.
  • 0.25 cup frozen mixed vegetables Adds color and nutrition.
  • 3 pieces brown mushrooms, diced Enhance umami richness.
  • 2 cups cooked white rice (day-old) Essential for the right texture.
  • 2 tablespoons ketchup Offers sweetness and tang.
  • 1 tablespoon soy sauce Adds a layer of umami.
For the Omelet
  • 6 large eggs, divided The star of the dish, crucial for fluffiness.
  • 2 tablespoons milk, divided Adds creaminess to the eggs.
  • 0.5 teaspoon salt, divided Needed for seasoning.
For Serving
  • ketchup The classic condiment that elevates the dish.
  • 1 tablespoon parsley, minced Adds a touch of freshness and color.

Equipment

  • Non-stick pan
  • Skillet
  • Bowl

Method
 

Step-by-Step Instructions
  1. Prepare Rice: If using fresh rice for your Omurice, cook it with slightly less water to prevent mushiness and set it aside. Ideally, use day-old rice.
  2. Sauté Aromatics: Heat a tablespoon of oil in a large non-stick pan over medium heat. Add the diced yellow onion and minced garlic, stirring frequently for about 2 minutes until they turn translucent.
  3. Cook Chicken: Once the aromatics are ready, add the bite-sized pieces of chicken thighs to the pan. Season lightly with salt and cook for 2-3 minutes, stirring occasionally.
  4. Add Vegetables: Stir in the diced brown mushrooms and frozen mixed vegetables directly from the freezer into the pan. Cook for an additional minute, mixing well.
  5. Incorporate Rice: Add the day-old or freshly cooked rice to the pan, breaking apart any clumps with your spatula. Gently mix it with the chicken and vegetables.
  6. Season Rice: Pour in the ketchup and soy sauce, stirring to distribute evenly throughout the rice mixture. Cook for another 1-2 minutes.
  7. Plate Rice: Spoon the rice mixture onto a plate, shaping it into a mound, then invert another plate over it to release the rice mound.
  8. Prepare Omelet: In a separate bowl, whisk together the eggs, milk, and a pinch of salt. Heat a non-stick skillet over medium-low heat and add a little oil.
  9. Serve: Once your omelet is about 80% cooked, slide it out of the pan and gently fold it over the plated rice mound.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 250mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Customize with different proteins like shrimp or tofu for personal taste. Adjust seasoning throughout the process for optimal flavor balance.

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