Description
Omurice, the delightful Japanese rice omelet that will make your taste buds dance with joy!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1/2 onion finely chopped
- 1/2 cup cooked chicken breast diced
- 1/4 cup frozen peas and carrots thawed
- 2 cups cooked short-grain rice
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
- Ketchup or demi-glace sauce for drizzling
- Chopped green onions or parsley (optional)
Instructions
- Begin by heating the vegetable oil in your nonstick skillet over medium heat. Once the oil is hot, add the finely chopped onions and sauté them until they turn translucent, releasing their sweet aroma. This is your base flavor. Next, stir in the diced cooked chicken breast, allowing it to warm up and absorb those delicious onion flavors.
- Once your chicken is heated through, toss in the thawed peas and carrots. Stir everything together as the vegetables begin to heat. The vibrant colors make this dish visually appealing. Now, add the cooked short-grain rice, breaking apart any clumps as you mix. Follow this with the ketchup and soy sauce, seasoning it all with salt and pepper to taste. Stir well until everything is combined, and then set the mixture aside.
- In a separate bowl, crack the eggs and whisk them together with milk or cream to create a rich, fluffy mixture. This will enhance the texture of your omelet. In your clean skillet, melt a tablespoon of butter over medium-low heat until it’s bubbly and fragrant.
- Pour half of the egg mixture into the skillet and swirl it around to coat the bottom evenly. Allow the uncooked eggs to flow to the edges, gently stirring to help them set. It’s essential to keep the eggs slightly runny in the center for that authentic omurice experience.
- When the eggs are mostly set but still slightly runny, place half of your rice mixture onto one side of the omelet. Carefully fold the other half over the filling to create a half-moon shape. This step requires a gentle touch but is crucial for achieving the perfect omelet texture.
- Use a spatula to slide the omelet onto a plate, seam-side down to keep it closed. Drizzle with your ketchup or demi-glace sauce, and consider garnishing with chopped green onions or parsley for a lovely touch. Repeat these steps for the second serving, and you’re ready to enjoy your homemade Omurice!
Notes
For the best texture, use cold, leftover rice instead of freshly cooked rice. Monitor the omelet closely to avoid overcooking; the goal is a soft, slightly runny center.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 680 mg
- Protein: 18 g