Omurice (Japanese Omelette Rice)
Omurice is one of those meals that’s simple yet so comforting. The sweet-savory ketchup fried rice topped with a fluffy omelette is always a hit - especially with my toddler, who devoured it in minutes. It’s quick, flavorful, and perfect for busy weeknights or weekend lunches.
Servings 3 servings
Ingredients
For the Rice:
- 1 tablespoon oil
- ½ yellow onion diced
- 3/4 cup frozen peas and carrots can sub fresh cut too
- 3 oz boneless chicken diced
- 2 cups cooked sushi rice
- 4 tablespoons ketchup
- 1 teaspoon worcestershire sauce
- sea salt and pepper to taste
For the omelette:
- 4 large eggs beaten with pinch of sea salt and pepper, 1 tablespoon milk if desired
For the topping:
- Kewpie mayo
- Extra ketchup
Instructions
- Heat oil in a large skillet over medium heat. Add diced onion to cook until softened and translucent.
- Add in frozen carrots and peas, cooking for 2–3 minutes until softened. Push veggies to the side, then add the diced chicken and cook for 3–4 minutes until fully cooked through, stirring occasionally.
- Stir in ketchup and Worcestershire sauce until the chicken and veggies are evenly coated.
- Add cooked sushi rice, breaking up any clumps with your spatula. Mix until all the rice is coated with sauce. Season with salt and pepper to taste. Turn off heat.
- In a nonstick pan, heat a small amount of butter or oil over medium-low heat. Pour in the beaten eggs and gently stir while swirling the pan, keeping the center soft and slightly runny. When almost set, slide the omelette over the rice.
- Drizzle with kewpie mayo and extra ketchup, then serve immediately while warm.