OMURICE (JAPANESE OMELETTE

RICE)
COURSE: MAIN COURSE CUISINE: JAPANESE
KEYWORD: OMELETTE, RICE OMELETTE PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES TOTAL TIME: 25 MINUTES SERVINGS: 2
AUTHOR: NAMI

Omurice is a classic Japanese Yoshoku recipe, savory chicken

ketchup fried rice wrapped in a thin layer of egg.

INGREDIENTS INSTRUCTIONS
½ onion 1. Gather all the ingredients.

1 boneless skinless 2. Chop the onion finely.

chicken thighs
3. Cut the chicken into 1/2" (1 cm) pieces.
1 Tbsp extra virgin olive
4. Heat the oil in a non-stick pan and sauté the onion until softened.
oil
5. Add the chicken and cook until no longer pink.
½ cup frozen mixed
vegetables (defrosted) 6. Add the mixed vegetables and season with salt and pepper.

salt (kosher or sea salt;
use half if using table salt)
Freshly ground black
pepper
1½ cups cooked Japanese
short grain rice
1 Tbsp ketchup (and
more for decoration)
1 tsp soy sauce
FOR OMELETTE:
2 large egg (separated)
2 Tbsp milk (separated)
2 Tbsp extra virgin olive
oil (separated)
6 Tbsp sharp cheddar
cheese (or any kind)
7. Add the rice and break into small pieces.
8. Add ketchup and soy sauce and combine everything evenly with a
spatula. Transfer the fried rice to a plate and wash the pan.
9. We'll make the omelette one at a time. Whisk 1 egg and 1 Tbsp
milk in a small bowl.
10. Heat 1 Tbsp olive oil in the pan over medium high heat (make
sure the surface of the pan is nicely coated with oil).
11. When the pan is hot, pour the egg mixture into the pan and tilt to
cover the bottom of teh pan. Lower the heat when the bottom of
the egg has set (but still soft on top).
12. Put the 3 Tbsp cheese and the divided fried rice on top of the
omelette.
13. Use the spatula to fold both sides of omelette toward the middle to
cover the fried rice. Slowly move the omurice to the edge of the
pan.
14. Hold a plate in one hand and the pan in the other hand, flip the
pan and move the omurice to the plate.

15. While it’s still hot, cover the omurice with a paper towel and
shape it into American /Rugby football shape. Drizzle the ketchup
on top for decoration. Continue making omelette till the fried rice
is all used.

RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright
protected. Please do not use my images without my permission. If you’d like to share this recipe on your
site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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