Japanese Omurice with Ketchup Omelette (Printable)
Savory ketchup fried rice wrapped in a soft, fluffy omelette — a comforting Japanese classic ready in 30 minutes.
# What You'll Need:
→ Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably chilled
02 - 3.5 oz boneless chicken breast or thigh, diced
03 - 1/4 cup onion, finely chopped
04 - 1/4 cup carrot, finely diced
05 - 1/4 cup frozen peas
06 - 2 tbsp ketchup
07 - 1 tbsp soy sauce
08 - Salt and pepper, to taste
09 - 1 tbsp vegetable oil
→ Omelette
10 - 4 large eggs
11 - 2 tbsp whole milk
12 - Salt, to taste
13 - 2 tsp unsalted butter
→ Garnish
14 - Extra ketchup, for drizzling
15 - Fresh chopped parsley, optional
# How To Make:
01 - Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink throughout, approximately 4 to 5 minutes.
02 - Add the chopped onions and diced carrots to the skillet. Sauté until softened, about 3 minutes. Stir in the frozen peas and cook for 1 additional minute.
03 - Add the cold cooked rice to the skillet, breaking apart any clumps with a spatula or rice paddle. Toss everything together until well combined.
04 - Pour in the ketchup and soy sauce, stirring thoroughly until the rice is evenly coated and heated through. Season with salt and pepper to taste. Remove the fried rice from the pan and shape into two oval mounds on serving plates.
05 - In a mixing bowl, whisk together 2 eggs, 1 tbsp milk, and a pinch of salt until fully blended. Repeat with the remaining 2 eggs and 1 tbsp milk when ready for the second omelette.
06 - Melt 1 tsp butter in a nonstick frying pan over medium-low heat. Pour in half of the egg mixture, swirling gently to coat the pan evenly. Cook while stirring softly until the edges are set but the center remains slightly runny.
07 - Carefully slide the soft omelette out of the pan and over one of the shaped rice mounds, letting it drape naturally over the rice. Repeat the omelette process for the second serving.
08 - Drizzle extra ketchup over each assembled omurice and garnish with fresh chopped parsley if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The ketchup fried rice is secretly addictive and tastes nothing like you would expect from such simple ingredients.
- That moment when you drape a soft omelette over the rice mound feels like a small kitchen victory every single time.
- It comes together in thirty minutes and uses ingredients you probably already have sitting in your fridge.
02 -
- If your rice clumps together instead of separating, it is likely too fresh or too wet, so next time spread it on a tray and refrigerate uncovered for a few hours before cooking.
- The omelette will continue cooking from residual heat after you drape it, so pull it from the pan when the center still looks slightly underdone because it will reach perfection on the plate.
03 -
- Run your spatula through the rice in a cutting motion rather than stirring in circles because cutting preserves grain integrity and keeps the rice fluffy.
- Warm your serving plates in a low oven before plating because the residual heat keeps everything at the perfect temperature while you cook the second omelette.