Japanese Omurice (Rice Omelette)

 

Japanese Omurice (Rice Omelette)

Japanese Omurice (Rice Omelette)

 

1 tbsp vegetable oil

½ cup onion, chopped

½ cup rice

¼ cup catsup

1 tsp soy sauce

½ cup shredded cooked chicken (2.5 ounces)

2 eggs

1 tbsp milk

 

Heat 1 tbsp oil in saute over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes). Add ketchup and soy sauce. Cook until catsup begins to caramelize. Add chicken and cook just until warmed through. Remove from pan and set aside.

Coat pan with cooking spray.

Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).

Remove cover and arrange rice chicken mixture on one side of omelet. Fold over and slide onto the plate.

Serve immediately.

 

2 servings, 360 calories per serving

Hack: Store leftover omelet in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until hot.

Hack: As with all fried rice, cold leftover rice gives the best results.

Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).

 

 

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6 Replies to “Japanese Omurice (Rice Omelette)”

  1. Do you have a recommended type of saucepan for cooking eggs in a recipe like this? I have a fairly high-end stainless steel pan set and I inevitably burn eggs. I can cook just about anything else without any issues. But, put an egg in the pan and it inevitably turns out bad. I’ve tried lowering the heat, adding nonstick sprays, and even plain old butter. For some reason, I just can’t cook an egg right.

    1. I’ve had some good luck cooking eggs in stainless steel by preheating my pan over medium-low heat without adding oil. Once the pan is heated, add oil and immediately add eggs to the unheated oil.  I have also taken the extra step to season my stainless steel pan. 

      At the end of the day, I usually resort to my very old, very well-seasoned cast-iron skillet!

  2. Hello Cynthia! This is my first time seeing your article! Well! Thank you for sharing this recipe. Rice Omurice huh? Well it looks yummy! Never heard about it prior to seeing this. This is a recipe I would definitely love to try out this for my family, I am hoping they love it! I am looking forward to seeing more of your articles.

    1. I went practically my whole life without knowing about this type of omelette.  I think it must be Japan’s best-kept secret!  Thank you for your kind words.  

  3. Hey Cynthia, Going through this, I am already hungry. It’s really great to learn the recipe on making such a very delicious diet. I don’t know how well I will make this work out but I know with time, I will do a great job in making this Rice Omelette. Thank you very much for sharing this. I am very happy I came across this. Keep on the good work.

    1. I was a little uncertain about how it would turn out the first time I made it but it was easier than I thought it would be.  Please check back and let me know how you did!  Thank you for your comments.

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