Japanese Omurice
A classic yoshoku dish consisting of savory chicken fried rice wrapped in a soft, thin omelet and topped with ketchup.
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Ingredients
- 2 cups Cooked Japanese short-grain rice
- 150 grams Chicken thigh, cut into bite-sized pieces
- 1/2 piece Small onion, finely diced
- 1/4 cup Frozen peas and carrots
- 4 tablespoons Tomato ketchup
- 1 teaspoon Soy sauce
- 4 pieces Large eggs
- 2 tablespoons Whole milk
- 2 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
- 1 pinch Salt and black pepper
Instructions
- 1
Heat vegetable oil in a large skillet over medium heat and sauté the onion until translucent.
- 2
Add the chicken pieces to the skillet and cook until they are no longer pink.
- 3
Stir in the peas and carrots, then add the cooked rice, breaking up any clumps with a spatula.
- 4
Add 3 tablespoons of ketchup, soy sauce, salt, and pepper; mix thoroughly until the rice is evenly coated and slightly caramelized.
- 5
Divide the fried rice into two portions and shape each into an oval mound on separate serving plates.
- 6
In a small bowl, whisk 2 eggs with 1 tablespoon of milk and a pinch of salt for the first omelet.
- 7
Melt 1 tablespoon of butter in a clean non-stick pan, pour in the egg mixture, and cook quickly to form a thin, soft omelet.
- 8
Slide the omelet onto one rice mound, tucking the edges under, and repeat for the second portion; top with the remaining ketchup.
Nutrition per Serving
580
Calories
28g
Protein
65g
Carbs
22g
Fat
2g
Fiber
9g
Sugar
850mg
Sodium
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