Omurice is a popular Japanese Yoshoku (Western-style) staple. It combines savory ketchup-seasoned chicken fried rice wrapped inside or topped with a beautifully soft, creamy, and fluffy egg omelet.
Ingredients (1 Serving)
1 cup Cooked short-grain rice (preferably day-old)
1/4 Chicken thigh (cut into tiny cubes)
1/4 Onion (finely chopped)
3 tbsp Tomato ketchup (plus more for decoration)
2 large Eggs
1 tbsp Butter & 1 tsp Vegetable oil
Salt and pepper (to taste)
Instructions
Make chicken rice: Heat oil in a pan over medium heat. Cook chicken and onions for 3 minutes. Add rice, breaking up clumps. Stir in ketchup, salt, and pepper, pan-frying until rice turns uniformly red. Shape rice into an oval mound on a serving plate. Clean the pan.
Whisk eggs: Whisk eggs thoroughly in a bowl with a tiny pinch of salt.
Cook omelet: Melt butter in the clean pan over medium-high heat. Pour in eggs, stirring rapidly with chopsticks while shaking the pan to create creamy curds.
Form & Top: When the bottom sets but the top remains silky and semi-runny, fold the sides over or simply slide the fluffy blanket of egg directly over the mound of chicken rice.
Decorate: Drizzle ketchup elegantly over the egg and serve warm.