Japanese Omurice with Ketchup Omelette (Printable)
Savory ketchup fried rice wrapped in a soft, fluffy omelette — a comforting Japanese classic.
# What You’ll Need:
→ For the Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably cold
02 - 3.5 oz boneless chicken breast or thigh, diced
03 - 1/4 cup onion, finely chopped
04 - 1/4 cup carrot, finely diced
05 - 1/4 cup frozen peas
06 - 2 tablespoons ketchup
07 - 1 tablespoon soy sauce
08 - Salt and pepper, to taste
09 - 1 tablespoon vegetable oil
→ For the Omelette
10 - 4 large eggs
11 - 2 tablespoons milk
12 - Salt, to taste
13 - 2 teaspoons unsalted butter
→ To Serve
14 - Extra ketchup, for drizzling
15 - Chopped parsley, optional
# How To Make It:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink throughout.
02 - Add the onions and carrots to the skillet; sauté until softened. Stir in the frozen peas and cook for 1 minute.
03 - Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and chicken.
04 - Pour in the ketchup and soy sauce. Mix thoroughly until the rice is evenly coated and heated through. Season with salt and pepper to taste. Remove from the pan and shape the rice into two oval mounds on serving plates.
05 - In a bowl, whisk together the eggs, milk, and a pinch of salt until well combined.
06 - Heat 1 teaspoon butter in a nonstick frying pan over medium-low heat. Pour in half the egg mixture, swirling to coat the pan evenly. Cook, stirring gently, until the edges are set but the center remains slightly runny.
07 - Slide the omelette onto one of the rice mounds, shaping it over the rice to cover it evenly.
08 - Repeat the omelette process with the remaining butter and egg mixture for the second serving. Drizzle extra ketchup over each omurice and garnish with chopped parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The ketchup rice is secretly addictive, balancing savory and sweet in a way that surprises everyone who tries it.
- That runny omelette draped over the rice feels like a small kitchen magic trick you can pull off on a weeknight.
02 -
- If the heat is too high when cooking the eggs you will end up with a rubbery disc instead of a silky sheet, so keep it at medium low and be patient.
- Wet or freshly cooked rice will make the fried rice mushy every single time, so plan ahead and refrigerate it overnight.
03 -
- Shape the rice mounds slightly concave on top so the omelette nestles in and does not slide right off onto the plate.
- A squeeze of sriracha or a dash of curry powder in the ketchup rice takes the flavor somewhere unexpected and wonderful.