Omurice
Omurice is a delightful Japanese dish featuring seasoned fried rice wrapped in a fluffy omelette. Perfect for a comforting meal, this recipe is a culinary adventure you'll want to master.
Equipment
- Large skillet
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Ingredients
- 1 cup cooked **jasmine rice** preferably day-old
- 1 tablespoon **vegetable oil**
- 1 small **onion** finely chopped
- 1/2 cup **cooked chicken** diced or shredded
- 2 tablespoons **ketchup** plus more for serving
- 1 tablespoon **soy sauce**
- 4 **eggs**
- 2 tablespoons **milk** or water
- to taste **salt and pepper**
- optional **parsley** for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the cooked chicken to the skillet and stir-fry until heated through. Mix in the cooked jasmine rice, breaking up any clumps. Stir in the ketchup and soy sauce, cooking for another 2-3 minutes until the rice is well-coated and heated through. Season with salt and pepper to taste.
- In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Heat a non-stick skillet over medium heat and pour in half of the egg mixture, swirling to coat the bottom evenly.
- When the edges of the omelette start to set, place half of the fried rice mixture in the center. Use a spatula to carefully fold the omelette over the rice, covering it completely. Slide the omurice onto a plate, seam side down.
- Repeat the process with the remaining egg mixture and rice. Drizzle additional ketchup over the top of each omurice and garnish with parsley if desired. Serve immediately and enjoy!
Notes
Chef's Tips:
• For a creamier omelette, use whole milk instead of water
• Avoid overcooking the omelette to keep it soft and fluffy
• Serve with a side of miso soup for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F
• Refrigerate leftovers promptly and consume within 3 days