dinner

Easy Japanese Omurice (Omelet Rice)

Name: Easy Japanese Omurice (Omelet Rice)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14.1 oz Boneless, skinless chicken thigh; 1 medium Yellow onion; 4 cups Cooked white rice; 0.8 cup Ketchup; 1 tablespoon Soy sauce; 0.5 teaspoon Salt; 0.3 teaspoon Black pepper; 8 large Eggs; 4 tablespoons Milk (or heavy cream); 2 tablespoons Butter; 1 tablespoon Vegetable oil

Embrace the viral sensation of Omurice with this incredibly simple recipe designed for your weeknight dinner rotation. This comforting dish features fluffy omelets draped over savory ketchup-flavored rice with tender pieces of chicken and onion. It's a delightful blend of familiar flavors and a fun, easy way to bring a taste of Japanese comfort food to your table using everyday supermarket ingredients.

Prep time

20 min

Cook time

25 min

Total time

45 min

Servings:

persons

Ingredients

14.1 ozBoneless, skinless chicken thigh
1 mediumYellow onion
4 cupsCooked white rice
0.8 cupKetchup
1 tablespoonSoy sauce
0.5 teaspoonSalt
0.3 teaspoonBlack pepper
8 largeEggs
4 tablespoonsMilk (or heavy cream)
2 tablespoonsButter
1 tablespoonVegetable oil

Instructions

1
Dice the chicken thigh into small 1/2-inch cubes. Finely dice the yellow onion.
⏱ 5 min
2
Heat the vegetable oil in a large non-stick pan or skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
⏱ 7 min
3
Add the diced onion to the same pan, reducing heat to medium. Cook until softened and translucent, about 5 minutes.
⏱ 5 min
4
Return the cooked chicken to the pan with the onions. Add the cooked white rice, 1/2 cup of ketchup, soy sauce, salt, and pepper. Stir well to combine all ingredients and ensure the rice is evenly coated with the ketchup. Cook for another 3-5 minutes, stirring, until everything is heated through. Keep warm.
⏱ 5 min
5
Prepare the omelets one at a time. In a small bowl, whisk 2 large eggs with 1 tablespoon of milk and a pinch of salt and pepper until just combined (do not overmix).
⏱ 1 min
6
Heat 1/2 tablespoon of butter in a 6-8 inch non-stick pan over medium-high heat until melted and sizzling. Pour the egg mixture into the hot pan, tilting to evenly coat the bottom. Cook for about 1 minute, allowing the edges to set while the center remains slightly runny. Gently push the cooked edges towards the center while tilting the pan to let uncooked egg flow underneath.
⏱ 2 min
7
Once the omelet is mostly set but still soft and moist on top, remove the pan from heat. Spoon a quarter of the ketchup rice onto one side of the omelet. Carefully fold the other side of the omelet over the rice, or slide it directly on top of a mound of rice on a serving plate.
⏱ 1 min
8
Transfer the omurice to a plate. Repeat steps 5-7 for the remaining 3 servings. Drizzle additional ketchup over each omelet in a decorative pattern, if desired, before serving immediately.
⏱ 10 min