Take advantage with this simple and fresh Japanese omelette rice. Omurice is a popular contemporary Japanese fusion fare that blends the western omelette with Japanese fried rice. This dish is enjoyed more at home in Japan as omurice is a beloved staple of home cookers rather than being found as a menu item in Japanese restaurants.
Omurice can make your breakfast effortless, since most of the ingredients will be there in your pantry. Simple to make yet full of flavour. The fried rice is first pan-fried with American ketchup along with chicken and then enclosed in an almond-shaped omelette to create a one skillet wonder. The predominant flavour of the chicken rice is the ketchup which gives it the tangy and sweet taste in contrast to the creamy egg on top. Alongside, it gives it a vibrant red color and savory-sweet taste which is the trademark flavor of the dish. The fare make the most of the soft cooked creamy omelette and the tomato seasoned rice which coalesces perfectly. The marriage of the sweet and savory tomato chicken rice along with omelette makes it a real winner among adults and kids alike. In Japan, it is considered as Yoshoku or as western food.
In the early days, the omurice was made in an oval shape and wrapped in a thin layer of egg, these days, people go for a luscious blanket of soft scrambled eggs on top.
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Serving Size: 2
- 2 cups Short-grain Rice, cooked
- Salt & Pepper, to taste
- 1 cup Chicken Breast,
- 1 oz. Ketchup
- ½ of 1 Onion, chopped
- 1 tbsp. Olive Oil
- ¼ cup Green Peas, frozen
- ½ of 1 Carrot, medium & chopped
For the omelette:
- 4 Eggs
- 1 tbsp. Olive Oil
Method of Preparation:
- Start by heating the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, stir in the chicken pieces and sear them for 4 to 5 minutes per side or until it is no longer pink in colour. Tip: It should be just cooked or otherwise it can turn rubbery soon.
- Add the onion and the veggies into it and sauté until the onions are softened.
- Now, spoon in the ketchup and combine.
- After that, stir in the rice to the skillet and give everything a good mix until the sauce coats the rice well.
- Next, stir in the peas and combine. Taste for seasoning and spoon in more salt and pepper as needed.
- Then, transfer the rice to a serving plate and set it aside.
- In the meantime, whisk the eggs in a large mixing bowl.
- Heat oil in the skillet and to this, pour the beaten egg. Spread it over the entire skillet.
- Scramble the egg lightly without breaking it up. Off the heat.
- Finally, place half the ketchup rice in the middle portion. Fold the sides of the omelette to cover the rice.
- Keep a plate near the skillet and tip it slightly so that you can slide the omelette onto the plate.
- Repeat the procedure with the remaining egg and ketchup rice.
- Serve it hot.
Tip: For more flavor, you can try adding some browned onion to it and also spoon in a splash of dashi into the omelette.
Toppings: Garnish with sliced scallions
Serve with: If desired, you can top it with grated cheese.
Substitutions: Instead of soy sauce, you can try using the oyster sauce.
Nutritional Information per serving:
- Calories: 505Kcal
- Fat: 25g
- Carbohydrates: 51g
- Proteins: 32g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura