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A freshly prepared omelette rice dish with a fluffy egg and savory sauce

Classic Japanese Omurice

This classic Japanese Omurice features a delicious chicken and rice filling, seasoned with ketchup and soy sauce, all wrapped in a perfectly cooked, soft omelet. A comforting and satisfying meal for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

**For the Chicken Rice**
  • 1 tbsp unsalted butter or vegetable oil
  • 1/2 small onion finely chopped
  • 150 g boneless, skinless chicken thigh or breast cut into 1/2-inch cubes
  • 1 cup cooked short-grain rice day-old rice works best!
  • 3 tbsp ketchup plus more for garnish
  • 1 tsp soy sauce
  • Salt and black pepper to taste
  • 1/4 cup frozen peas or finely diced carrots optional
**For the Omelet**
  • 2-3 large eggs per serving
  • 1 tbsp milk or heavy cream optional, for extra fluffiness
  • Salt and white pepper Pinch of
  • 1 tsp unsalted butter

Equipment

  • Large skillet or wok
  • Spatula
  • Small bowl
  • Non-stick skillet (8-inch or 9-inch)

Method
 

**Prepare the Chicken Rice**
  1. Heat butter or oil in a large skillet and sauté the chopped onion until softened, about 3-4 minutes.
  2. Add the cubed chicken to the skillet, cooking until browned and cooked through, approximately 5-7 minutes.
  3. Stir in the cooked rice, breaking up any clumps, and add frozen peas or carrots if desired.
  4. Mix in ketchup and soy sauce, ensuring even coating, then season with salt and pepper and keep warm.
**Cook the Omelet**
  1. Whisk eggs with milk (if using), salt, and white pepper just until combined for each serving.
  2. Heat butter in a non-stick skillet over medium-high heat until sizzling hot.
  3. Pour the egg mixture into the hot pan, then stir vigorously with a spatula for 10-15 seconds until loosely scrambled and still wet.
  4. Stop stirring and let the eggs cook undisturbed for 30 seconds to 1 minute until the bottom is set and the top remains soft.
**Assemble and Serve**
  1. Gently slide the omelet over a mound of warm chicken rice on a plate, using a spatula to fold one side for the classic draped look.
  2. Garnish with extra ketchup or desired sauce and serve immediately.

Notes

For fluffy rice, use day-old rice. Adjust ketchup and soy sauce to your taste. For a softer omelet, cook for less time after stirring. Practice makes perfect for the classic omurice shape!