Description
Fluffy Japanese Omurice is a delightful fusion of savory fried rice wrapped in a soft, silky omelette. This comforting dish features tender chicken, vegetables, and a touch of butter and ketchup for a rich umami flavor. Perfect for a satisfying lunch or dinner, it’s easy to prepare and customizable with your favorite proteins.
Ingredients
Scale
For the Fried Rice:
- 1 1/2 cup warm cooked rice
- 4 oz chicken thigh, diced into 1/2-inch cubes
- 1/4 onion, finely chopped
- 1/4 green bell pepper, finely chopped
- 2 tsp butter
- 1 tbsp vegetable oil
- 2 tsp chicken bouillon powder
- Salt and pepper, to taste
- 4 tbsp ketchup
For the Omelette:
- 4 eggs
- 1 tbsp milk (divided for beating eggs)
- 2 pinches salt (divided for beating eggs)
- 2 tsp butter
- 1/2 tbsp vegetable oil
Instructions
- Prepare the chicken: Dice the chicken thighs into 1/2-inch cubes and season with a pinch of salt to enhance flavor before cooking.
- Beat the eggs: Beat 2 eggs at a time with half of the A ingredients (milk and salt) for each serving separately, mixing until smooth to ensure individual fluffy omelettes.
- Cook the chicken: Heat 2 tsp butter in a pan over medium heat, add the diced chicken, and cook for about 3 minutes until fully cooked through.
- Sauté the vegetables: Add the finely chopped onion to the pan, cook until soft, then stir in the green bell pepper and chicken bouillon powder. Cook this mixture for 1 minute to develop flavors.
- Add seasoning and rice: Stir in 2 tsp butter and 4 tbsp ketchup, sautéing until the mixture becomes glossy, then incorporate the warm rice, mixing well. Season with salt and pepper to taste. Shape this fried rice into an oval mound and set aside.
- Clean and prepare the pan for eggs: Wipe the pan clean, heat 1/2 tbsp oil over medium heat, and pour in one serving of the beaten eggs, stirring quickly with chopsticks until the eggs are softly set but still moist.
- Assemble the Omurice: Place the oval mound of rice in the center of the soft egg in the pan. Fold the egg over the rice using a spatula, tilt the pan, and slide the omurice onto a plate seam side down.
- Shape and serve: Cover the Omurice with a paper towel while hot to help it hold its shape. Drizzle with ketchup and serve immediately for best taste and texture.
Notes
- You can substitute chicken with sausages or bacon; reduce ketchup slightly to balance saltiness.
- Frying ketchup until glossy gives it a milder, richer flavor enhancing the dish.
- Chicken bouillon powder is optional but adds a nice umami boost.
- To achieve the perfect Omurice shape, cover with a paper towel and shape the egg while still hot. When cooled, the egg firms up and is harder to shape.