Omurice Japanese Omelette Rice

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Omurice is a beloved Japanese yōshoku comfort dish that wraps seasoned chicken fried rice in a soft, custardy omelette. It is typically finished with a drizzle or zig-zag of ketchup and brings together simple pantry staples in a satisfying, nostalgic meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 8 gSugar
• 27 gProtein
• 720 mgSodium
• 430 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the chicken fried rice

• 2 cups cooked short-grain white rice (preferably day-old, cold)
• 200 g boneless skinless chicken thighs, finely diced
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 tbsp ketchup, plus more for serving
• 1 tbsp soy sauce
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• Freshly ground black pepper to taste

For the egg omelette

• 6 large eggs, cold
• 2 tbsp whole milk
• 1/4 tsp kosher salt
• 1 tsp unsalted butter per omelette

For garnish

• Ketchup, for topping
• 1 tbsp chopped fresh parsley or chives (optional)

Directions

1. Heat 1 tablespoon of butter in a large skillet or wok over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
2. Add the diced chicken to the pan, season lightly with salt and pepper, and cook for 4-5 minutes, stirring, until the pieces are opaque and lightly browned.
3. Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
4. Stir in the ketchup and soy sauce, mixing until every grain is evenly tinted and glossy. Taste and adjust seasoning. Transfer the rice to a bowl and wipe the pan clean.
5. In a mixing bowl, whisk together the eggs, milk, and salt until just combined and uniform; do not over-beat, as this removes air and toughens the omelette.
6. Heat 1 teaspoon of butter in a small non-stick skillet (about 20 cm) over medium-low heat. Pour in one quarter of the egg mixture and swirl to coat the pan evenly.
7. Cook for 45-60 seconds without stirring, gently lifting the edges to let raw egg flow underneath, until the top is just set but still glossy and soft.
8. Spoon one quarter of the chicken rice down the center of the omelette. Using a spatula, fold both sides over the rice to form a neat oval, then invert onto a plate so the seam sits underneath.
9. Repeat with the remaining eggs and rice to make four omurice portions. Finish each with a zig-zag of ketchup and a sprinkle of parsley before serving immediately.

Cook’s Notes

• Day-old refrigerated rice works best; fresh rice releases too much steam and turns mushy when stir-fried.
• Keep the heat on medium-low for the omelette so the eggs stay tender and custardy rather than browning like a French omelette.
• For extra richness, brush a thin layer of mayo onto the rice mound before wrapping; many Tokyo cafes do this for a silkier finish.
• Swap ketchup for warm demi-glace sauce for a more upscale, cafe-style presentation popular in Ginza and Osaka.
• Add 1/4 cup of frozen peas and diced carrots to the rice for color, sweetness, and a kid-friendly boost of vegetables.

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