Omurice: Japanese Chicken Fried Rice Omelette
Savory fried rice wrapped in a silky omelette and topped with tangy ketchup sauce. A restaurant-quality Japanese comfort dish that looks fancy but is totally doable at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 648
- Protein
- 32g
Ingredients
- 8 oz cooked chicken breast
- 2 cups cooked rice, cooled
- 3 tablespoons butter, divided
- 6 whole eggs
- ½ whole onion, yellow
- ½ cup peas, frozen
- 2 tablespoons soy sauce
- ½ cup ketchup
- 2 tablespoons milk
Instructions
- 1
Cut the cooked chicken breast lengthwise into thin strips, then cut the strips crosswise into small dice about the size of corn kernels.
- 2
Cut the onion in half lengthwise, then place the cut-side down on the board and slice crosswise into quarter-moon-shaped pieces about 1/4-inch thick.
- 3
Crack 6 eggs into a small bowl, add 2 tablespoons milk, and whisk vigorously with a fork for 20 seconds until the yolks and whites are fully blended and uniform in color.
- 4
Place a 12-inch non-stick skillet over medium-high heat and add 1.5 tablespoons butter; swirl to coat the pan, then wait until the butter stops foaming, about 45 seconds.
- 5
Add the diced onion to the hot butter and stir once every 5 seconds, cooking until the onion turns translucent and the edges just begin to soften, about 2 minutes.
- 6
Add the frozen peas and diced chicken to the pan; stir constantly for 1 minute until the peas are heated through and bright green.
- 7
Pour in the 2 cups cooled rice, breaking up any clumps with the back of your spoon; stir constantly for 2 minutes until the rice is heated and mixed with the chicken and vegetables.
- 8
Drizzle 2 tablespoons soy sauce over the rice and stir constantly for 1 minute until the soy sauce is evenly coated and no liquid pools at the bottom.
- 9
Transfer the fried rice to a plate and shape it into a mound using a spatula; set aside and do not wash the skillet.
- 10
Return the unwashed 12-inch skillet to medium heat and add the remaining 1.5 tablespoons butter; swirl to coat evenly and wait until the butter stops foaming, about 45 seconds.
- 11
Pour the beaten egg mixture into the hot buttered pan in one motion; let it sit untouched for 10 seconds, then use a rubber spatula to gently push the cooked edge toward the center, tilting the pan so uncooked egg runs to the edge.
- 12
Repeat the gentle pushing motion every 5 seconds, rotating the pan a quarter turn between pushes, until the top surface still looks wet and barely jiggles when you shake the pan gently, about 45 seconds total.
- 13
Slide the omelette onto a cutting board, then immediately place the mound of fried rice in the center of the omelette.
- 14
Fold one half of the omelette up and over the rice mound, then fold the other half on top, creating a taco shape that partially covers the rice.
- 15
Pour the 0.5 cup ketchup into a small saucepan over low heat and warm for 1 minute, stirring once halfway through, until it is hot but not bubbling.
- 16
Slide the folded omelette onto a serving plate, drizzle the warm ketchup in a crisscross pattern across the top, and serve immediately while the omelette is still warm.
Tools you’ll need
- 12-inch non-stick skillet
- small saucepan
- cutting board
- chef's knife
- small bowl
- fork
- rubber spatula
- serving plate
- spoon
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