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).
- 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
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.