Omurice
A Japanese comfort classic: fluffy fried rice wrapped in a silky egg omelette and finished with ketchup. Chicken, rice, and eggs come together in one satisfying dish ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 36g
Ingredients
- 1.5 cups cooked chicken, shredded
- 2 cups cooked rice (day-old preferred), divided
- 4 whole eggs
- 2 tablespoons butter
- 4 tablespoons ketchup
- 0 to taste salt and pepper
Instructions
- 1
Place a large skillet over medium-high heat and add 1 tablespoon butter. When the butter melts and stops foaming (about 45 seconds), you are ready to cook.
- 2
Add 1 cup cooked rice to the hot skillet. Spread it out with a wooden spoon and let it sit undisturbed for 1 minute, until the bottom becomes light golden, then stir.
- 3
Continue stirring the rice every 20 seconds for 2 more minutes until it is heated through and the grains are dry and separate, not clumpy.
- 4
Pour in the shredded chicken and the remaining 1 cup rice. Stir constantly for 1 minute until the chicken is evenly mixed throughout and everything is hot.
- 5
Season the rice with salt and pepper to taste. Divide the finished fried rice between two plates, mounding it into a dome shape, then set the plates aside.
- 6
Crack 2 eggs into a small bowl. Add a pinch of salt and pepper, then whisk them together with a fork for 20 seconds until the yolks and whites are fully combined and uniform in color.
- 7
Place a 10-inch non-stick skillet over medium heat and add 0.5 tablespoon butter. When the butter is fully melted and foamy (about 30 seconds), pour in the egg mixture.
- 8
Let the egg sit undisturbed for 15 seconds, then use a rubber spatula to gently push cooked egg from the outer edge toward the center. Tilt the pan so uncooked egg flows to the edge.
- 9
Repeat the pushing and tilting motion every 10 seconds for 25 seconds more until the surface is just barely set but still glossy and slightly wet—do not overcook.
- 10
Slide the omelette onto one mound of fried rice, letting the edges drape and cover the rice like a blanket. Repeat steps 6–9 to make a second omelette for the second plate.
- 11
Drizzle 2 tablespoons ketchup across the top of the first omelette in a thin zigzag pattern, then repeat with the remaining 2 tablespoons on the second plate. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- 10-inch non-stick skillet
- wooden spoon
- rubber spatula
- small bowl
- fork
- two dinner plates
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