Omurice Japanese Omelette Rice Recipe

Ever wondered how to turn a simple bowl of rice into a culinary masterpiece? Let me take you on a flavor adventure with my favorite omurice recipe—perfect for spicing up your dinner game and impressing your taste buds with its savory, sweet, and delightfully comforting vibes!

Omurice, a Japanese dish of omelette rice, comforts with its blend of flavors and textures. The savory notes from the soy sauce and tender chicken breast indeed make my version of the dish sing in harmony with the sweetness of the ketchup.

My version uses fresh parsley as a garnish. This not only makes it look pretty but also gives what is otherwise a pretty carby dish a nutritional boost.

Omurice is certainly not what I would call health food; that’s for sure. But like macaroni and cheese, it makes for a delicious, wholesome, comfort-food kind of meal.

Omurice Japanese Omelette Rice Recipe Ingredients

• Cooked White Rice: Rich in carbohydrates, provides energy and a fluffy base.
• Chicken Breast: High in protein, lean meat that adds heartiness.
• Soy Sauce: Adds umami and depth of flavor, enhancing the dish’s savory taste.
• Ketchup: Sweetens and tangy, brings balance to the savory rice.
• Mixed Vegetables: Offers color, nutrients, and textures, balancing the dish.

Omurice Japanese Omelette Rice Recipe Ingredient Quantities

• 2 cups of cooked white rice
• 2 tablespoons of vegetable oil
• 1 small onion, finely chopped
• 1/2 cup of mixed vegetables (peas, carrots, corn)
• 150g of chicken breast, diced
• 2 tablespoons of soy sauce
• 2 tablespoons of ketchup
• 4 large eggs
• 2 tablespoons of milk
• Salt and pepper, to taste
• Butter, for greasing the pan
• Ketchup, for garnish
• Fresh parsley, chopped (optional, for garnish)

How to Make this Omurice Japanese Omelette Rice Recipe

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced chicken. Cook until the chicken is lightly browned and cooked through. Remove and set aside.

2. In the identical frying pan, toss in the second tablespoon of vegetable oil. Then, add the chopped onion and sauté until the onion is entirely translucent.

3. Add the cooked chicken and riced stir-fry to the skillet with the mixed vegetables. Stir to combine.

4. Add the soy sauce and 2 tablespoons of ketchup to the mixture. Combine thoroughly until the rice is coated evenly with the sauce. Season to taste with salt and pepper before setting aside the dish.

5. In a mixing bowl, combine the eggs, milk, and a pinch of salt and pepper, then whisk until the mixture is homogeneous.

6. Preheat a non-stick skillet over medium-low heat, then add a small amount of butter to grease the pan.

7. Transfer half of the egg mixture to the skillet. Swirl it around to coat the bottom of the skillet evenly. Cook gently until the edges are set but the top is still slightly runny. This will take about 3 minutes.

8. Put half the fried rice mixture on one side of the cooked omelet. Fold the omelet over the rice. A half-moon shape should result.

9. Place the omurice on a plate and—if desired—neaten it into an oval with a paper towel or spatula. Make the remaining portions in the same manner.

10. Each omurice should be garnished with a drizzle of ketchup and, if using, a sprinkle of chopped parsley. They should then be served immediately.

Omurice Japanese Omelette Rice Recipe Equipment Needed

1. Large skillet
2. Non-stick skillet
3. Mixing bowl
4. Whisk
5. Knife
6. Cutting board
7. Spatula
8. Measuring spoons
9. Plate
10. Paper towel

FAQ

• Q: Can I use brown rice instead of white rice?Yes, you can substitute brown rice for white rice. However, doing so will slightly change the texture and flavor.
• Q: Is it necessary to use chicken, or can I substitute it with another protein?A: You can replace chicken with other proteins like shrimp, beef, or tofu if you want a vegetarian option.
• Q: Can I make this dish spicy?A: To add heat, you can blend sriracha or a dash of chili flakes into the rice or use a spicy ketchup.
• Q: How do I prevent the omelette from breaking when wrapping the rice?A: Make sure the omelet is cooked so that it holds its shape but is soft enough inside to remain slightly runny. Gently fold it over the rice with a spatula.
• Q: Can I prepare any components of this dish in advance?A: Cook the mixture of rice and chicken a day in advance and store it in the refrigerator. You can warm it up before wrapping it in the omelette.
• Q: How can I make the omelette fluffier?A: To make an omelette that is fluffier, add a little milk to the eggs before beating them and cook the omelette over a medium flame instead of a high flame.

Omurice Japanese Omelette Rice Recipe Substitutions and Variations

Roasted sweet potato: Substitute with roasted butternut squash or pumpkin for a more nutrient-dense side dish.
Substitute oils: Use oil from olives or canola as an alternative.
Replace diced tofu or shrimp for a different protein with chicken breast.
Tamari may be used in place of soy sauce, for a gluten-free option.
Assorted vegetables: Prefer bell pepper or broccoli? Then use those.

Pro Tips

1. Use Day-Old Rice For the best texture in your omurice, use day-old rice. Freshly cooked rice often contains too much moisture, making the dish mushy. If you’re short on time, spread freshly cooked rice on a tray to cool and allow the moisture to evaporate quickly.

2. Customize Your Vegetables Feel free to customize the mixed vegetables according to your preferences or seasonal availability. For additional flavor and texture, you could add bell peppers, mushrooms, or spinach.

3. Season the Chicken Before cooking the chicken, season it with a little salt, pepper, and perhaps a dash of soy sauce or garlic powder. This enhances the flavor of the chicken throughout the dish.

4. Gentle Egg Cooking Cook the eggs over low to medium heat to ensure they remain tender and do not brown. The goal is a soft, slightly runny top, which will fold beautifully over the rice.

5. Presentation Tip To achieve a perfect oval shape, use a piece of plastic wrap to gently shape the omurice on the plate before garnishing. This helps in making your dish look restaurant-worthy.