Omurice (Japanese Rice Omelette)
Japanese kids’ favourite dish, omurice (Japanese Rice Omelette) is another Western-influenced Japanese dish. It is basically an omelette with ketchup-flavoured chicken fried rice inside it.
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked rice
- ½ tbsp butter
- ¼ onion ((note 1), finely chopped)
- 50g (1.8oz) chicken diced into 1-1.5cm (½") cubes ((note 2))
- 2 tbsp tomato ketchup ((note 3))
- 1 tsp Worcestershire sauce
- ½ tsp salt
- Pepper
- 3 small eggs ((note 4))
- 1 tbsp milk
- Salt and pepper
- 1 tsp oil
- 1 tsp butter
- More tomato ketchup
Instructions
- 1
If rice is cold, microwave for 1 minute to warm up.
- 2
Melt butter in a fry pan over medium heat. Add onion and cook until translucent (about 2 minutes).
- 3
Add chicken and cook for another couple of minutes. Then add the remaining ingredients except rice. Mix well ensuring that ingredients are evenly mixed with tomato ketchup.
- 4
Add rice and mix well ensuring every rice grain is coated in orange colour.
- 5
Turn the heat off.
- 6
Add eggs, milk, salt and pepper to a bowl and mix well. Try to cut the egg white into small bits by lifting the egg white with a fork or chopsticks occasionally. This will make the surface of an omelette consistently yellow without large white patches.
- 7
Add oil and butter to a non-stick 22-24cm (9") fry pan (note 5) and heat over high heat.
- 8
When the butter melts, add the egg mixture and mix well by scraping the cooked egg on the outer edge to the centre with a spatula.
- 9
While the surface of the egg is still slightly wet but the bottom is cooked, remove the fry pan from the heat. Position the fry pan with the handle diagonally on your right (for right hander).
- 10
Place the fried rice on the egg, slightly off-centre, allowing 2-3cm (¾-1¼") of egg around the rice on the left side of the handle and about 2/3 of surface of the egg on the other side.
- 11
Fold the right side of the egg over the rice covering part of the rice. Then shake and tilt the fry pan to slide the egg with the rice towards the left-hand side of the handle until the edge of the egg reaches to the edge of the fry pan. If it does not slide easily, use the spatula to help.
- 12
Place a serving plate next to the fry pan, making a V-shape and gently overturn the fry pan to roll the omurice over to the plate.
- 13
Place kitchen paper over the omurice and using both hands, shape it into an oval shape with a pointy end (like a gridiron ball cut in half lengthwise). If necessary, use a soft spatula to tuck in the edge of the omelette underneath the rice and shape it.
- 14
Dribble tomato ketchup on the top of omurice and serve with side salad of your choice.