Japanese Chicken Omelette Rice

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A beloved Japanese yōshoku classic featuring savory chicken fried rice wrapped in a pillowy, soft-scrambled omelette and finished with a zigzag of ketchup. This home-style version balances sweet, tangy, and umami flavors in every bite and comes together in under 40 minutes.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 7 gSugar
• 25 gProtein
• 720 mgSodium
• 380 mgPotassium
• 85 mgCalcium
• 2.4 mgIron
• 8 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the chicken fried rice filling

• 2 cups cooked Japanese short-grain rice, preferably chilled overnight
• 200 g boneless skinless chicken thighs, diced into 1 cm cubes
• 1 small yellow onion, finely diced (about 1 cup)
• 1/2 cup frozen peas and carrots mix, thawed
• 2 tbsp ketchup, plus more for serving
• 1 tbsp soy sauce
• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the egg omelette

• 6 large eggs, cold
• 3 tbsp whole milk
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter, divided
• 1 tbsp chopped fresh parsley for garnish (optional)

Directions

1. Heat the vegetable oil and 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the diced chicken and cook for 4 to 5 minutes until lightly golden and cooked through, then transfer to a plate.
2. Reduce heat to medium, add the onion to the same skillet, and sauté for 3 minutes until softened and translucent. Stir in the peas and carrots and cook for 2 more minutes.
3. Add the chilled rice to the skillet and break up any clumps with a spatula. Stir-fry for 3 to 4 minutes until the rice is heated through and slightly toasted, then return the chicken to the pan.
4. Mix in the ketchup, soy sauce, remaining 1 tablespoon butter, salt, and pepper. Toss until every grain is evenly coated and the rice turns a light reddish-orange color. Remove from heat and cover to keep warm.
5. In a medium bowl, whisk together the eggs, milk, and salt until completely uniform and slightly frothy. Heat 1 teaspoon of butter in an 8-inch nonstick skillet over medium-low heat until just melted.
6. Pour in one quarter of the egg mixture (about 1/3 cup plus 1 tablespoon) and gently stir with chopsticks in small circles while tilting the pan, cooking for 60 to 90 seconds until the eggs are softly set but still glossy on top.
7. Spoon about 1/2 cup of the warm chicken rice into the center of the omelette, shaping it into an oval. Using the spatula, fold the far edge of the omelette over the rice, then gently tip the pan to slide the omelette onto a plate seam-side down.
8. Repeat with the remaining egg mixture and rice to make four portions. Pipe or spoon ketchup over each omelette in a zigzag pattern, sprinkle with parsley if using, and serve immediately.

Cook’s Notes

• Day-old refrigerated rice works best because the grains stay separate and absorb the seasonings without turning mushy.
• Keep the heat at medium-low when cooking the omelette and avoid browning the eggs; the signature look is a pale yellow, custardy surface.
• For a restaurant-style finish, brush the plated omelette lightly with melted butter before piping the ketchup.
• Swap ketchup for warm demi-glace sauce if you prefer a richer, deeper flavor closer to the Tokyo diner classic.
• To save time, dice the chicken while the rice finishes chilling and prep all vegetables before turning on the stove.

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