Recipe details
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Omelette Rice with Tomato Ketchup
30min
2 servings
Cook this dish
Omurice is a beloved Japanese comfort food featuring a thin, fluffy omelette draped over savory ketchup-flavored fried rice. This dish perfectly balances the richness of the egg with the tangy sweetness of the ketchup-infused rice. A popular yoshoku (Western-influenced Japanese cuisine) dish, omurice is not only delicious but also visually appealing with its bright colors and soft omelette exterior. It's a satisfying meal that brings together the best of Japanese and Western culinary traditions.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
9 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the rice
If using leftover rice, break up any clumps with a fork. If cooking fresh rice, allow it to cool slightly before using.
Prepare the onion
Peel the onion. Dice into small pieces.
Prepare the carrot
Peel the carrot. Dice into small pieces.
Prepare the chicken
Cut the chicken into small 1/2-inch cubes.
Cook the chicken and vegetables
Heat oil in a large skillet over medium heat. Add diced onion and carrot. Sauté for 2-3 minutes until softened. Add chicken pieces. Cook for 3-4 minutes until chicken is no longer pink.
Season the mixture
Add salt, pepper, and soy sauce to the skillet. Stir to combine.
Add the peas
Add green peas to the skillet. Stir for 1 minute until peas are heated through.
Add the rice
Add the cooked rice to the skillet. Break up any clumps with a spatula. Stir to combine with the vegetable and chicken mixture.
Add ketchup to rice
Add ketchup to the rice mixture. Stir until the rice is evenly coated and has a reddish color. Cook for 2 minutes, stirring frequently.
Divide and shape the rice
Remove the rice mixture from heat. Divide into two portions. Using a small bowl as a mold, pack each portion into a dome shape. Invert onto serving plates.
Prepare the egg mixture
In a bowl, beat the eggs with milk and salt until well combined.
Cook the first omelette
Heat a non-stick skillet over medium heat. Add half the butter and let it melt. Pour half the egg mixture into the skillet. Swirl to coat the bottom of the pan.
Form the omelette
As the edges set, use a spatula to gently pull them toward the center. Tilt the pan to allow uncooked egg to flow to the edges. Cook until the surface is just barely set but still moist.
Cover the rice
Carefully slide the omelette over one of the rice mounds. The omelette should drape over the rice like a blanket.
Repeat for second serving
Repeat steps 12-14 with the remaining butter and egg mixture. Cover the second rice mound with the second omelette.
Add the finishing touch
Drizzle or draw a zigzag pattern of ketchup on top of each omurice.
Serve
Serve immediately while hot.
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