Omurice (Japanese rice omelet) recipe
Omurice is the type of dish you can customize to your liking, but today I’m sharing a delicious chicken fried rice, veggie, and ketchup omelet with tons of flavor, and it takes less than 15 minutes to make (if you have some pre-cooked rice).
Servings 2
Cost $6-7
Ingredients
- 1 rice cooker cup of short-grain rice
- ½ lb chicken breast
- 1 small onion
- ½ cup frozen vegetables defrosted
- 2 eggs
- ½ tsp salt
- pinch of black pepper
- 3 tbsp olive oil or vegetable oil
- 2 tbsp ketchup
- 1 tsp low sodium soy sauce
- 2 tbsp milk
- 5 tbsp shredded cheese
Instructions
- Rinse the rice and cook in the rice cooker.
- Chop the onion into small pieces.
- Cut the chicken breast filet into ½” pieces.
- In a non-stick pan, add a bit of oil and sautee the onions until it’s soft.
- Add the chicken and cook for several minutes until it is no longer pink in color.
- Add the defrosted vegetables and season everything with salt and pepper.
- Now it’s time to add the rice and mix everything together.
- Add the ketchup and soy sauce and continue mixing.
Make the omurice (1 piece at a time)
- Beat 1 egg and 1 tbsp of milk to make the first omurice.
- In a non-stick pan, heat 2 tbsp of oil.
- Once the pan is very hot, pour the egg mixture and tilt the pan so it is completely covered with egg.
- Lower the heat once the egg sets and wait a bit. While the egg is still soft on the top, add 2.5 tbsp of shredded cheese to one side of the omelette.
- Now add half of the rice mixture on top.
- Fold both sides of the egg towards the middle with a spatula.
- Flip the omurice onto a plate and garnish with more ketchup.
- Now repeat steps 9-15 to make the second omurice.
