Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!
Japanese Omurice (Rice Omelette)
- 1 tbsp vegetable oil
- ½ cup cooked rice, cold
- ½ cup onion, chopped
- ¼ cup ketsup
- 1 tsp soy sauce
- ½ cup shredded cooked chicken (2.5 ounces)
- 2 eggs
- 1 tbsp milk
- Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
- Add ketchup and soy sauce. Cook until ketchup 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 the omelette. Fold over and slide onto the plate.
- Serve immediately.
- Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
- 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).
- Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!
Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!