With a beautiful balance of sweet and savory, chewy and fluffy, this fried rice-stuffed omelet is just a joy to eat.
Sometimes the most unlikely pairings end up being the most delicious dishes, like an omelet with fried rice and ketchup. I’m talking about omurice, a dish that shows these three foods were meant to be eaten together. The name comes from the Japanese pronunciation of omelet and the English word rice, but a better translation would be East meets West in this sweet and savory comfort food.
The exact origins of omurice are unclear, but most food historians agree that it was either first created in 1900 in Tokyo or in 1925 in Osaka. Either way, it remains an extremely popular yoshoku, a term that translates to Western food and is a style of Japanese cuisine that adapts and reinterprets Western dishes using Japanese ingredients and cooking techniques. Beloved in Japan by adults and children alike for its sweet and savory flavors and mix of great textures, omurice is going to become a favorite in your home, too.
This is a fun and easy recipe to make. Because you’re starting with some of the ingredients already cooked (the veggies and the rice), you’re already saving time; if you have any leftover chicken breast, making omurice will take even less time. You’ll make the fried rice in one pan and the omelet component in another, so this simple preparation involves very little cleanup, making it a great option for a quick weeknight dinner. Once you’ve tucked that delicious rice, sharp and sweet from the ketchup and Worcestershire sauce, into the custardy egg, you’re going to have something that is truly satisfying and delicious.
What Is Japanese Short-Grained Rice?
Japanese rice, also known as Japonica rice, is a short-grain variety commonly eaten in Japan and other East Asian countries. Known for its plump shape and sticky texture, the short-grain rice is prized for its chewiness and nutty flavor. It has a higher starch content than long-grain rice, which accounts for its stickiness. If you think you haven’t had this type of rice before, just think about the last time you had sushi: it’s Japonica rice cooked and seasoned with rice vinegar, sugar, and salt.
FAQs & Tips
Can I Prep This Ahead?
The chicken fried rice (steps 1 through 4) can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 1 month. The same goes for the cooked and cooled omurice. However, if you’ve made the chicken fried rice ahead of time and stored it in the fridge and plan to store the omurice in the fridge as well, you should probably consume it within 1 day after preparation.
Is Omurice Supposed To Be A Particular Shape?
Omurice is often presented in a football or almond shape, but that’s not a requirement. The more important aspect is that the egg covers the rice completely.
Is The Egg Fully Cooked In Omurice?
One of the great delights of omurice is that the egg is soft, almost like a custard, and not fully cooked like a traditional omelet. That’s why it’s important to have a very thin layer of egg in the pan and fold it over the rice once the edges begin to set.
Serving Suggestions
Even though omurice contains protein, starch, and veggies, it’s still really good with other sides, like Roasted Kabocha Squash (also known as Japanese pumpkin). And because omurice features ketchup, I often whip up some French Fries, too!
In addition to omurice, sweet milk bread is an extremely popular food in Japan. You can mimic its texture and flavor with this Sweet Bread, which goes perfectly with the yummy rice omelet. To round out an Asian-inspired meal made with these two items, also serve some Egg Drop Soup and Korean Cucumber Salad.
Omurice can also be a delicious side dish to things like Asian Meatballs, Miso-Glazed Salmon, and Chicken Teriyaki. Pair any of these combos with something crunchy like Broccoli Slaw or Roasted Cabbage, and you’ll have some really great meals.
Omurice
Ingredients
- 1 tablespoon unsalted butter
- 1/2 small yellow onion diced
- 1/3 cup chicken breast meat diced
- Salt to taste
- Black pepper to taste
- 2 cups cooked Japanese short-grain rice
- 1 tablespoon sesame oil
- 2 1/2 tablespoons ketchup plus more for garnish
- 2 teaspoons Worcestershire sauce
- 1/2 cup mixed vegetables peas, carrots, corn, cooked
- 4 large eggs
Instructions
- Heat the butter in a large frying pan over medium heat and sauté the onions until soft.
- Add the diced chicken to the pan, season with salt and black pepper, and cook until no longer pink.
- Mix in the cooked rice, sesame oil, ketchup, and Worcestershire sauce. Cook, stirring frequently, until the rice is heated through and evenly coated with the sauce.
- Stir in the cooked mixed vegetables and cook for another minute. Remove from heat and set aside.
- In a bowl, beat the eggs lightly. Heat a nonstick frying pan over medium heat, add a little butter, and pour in half of the egg mixture.
- Tilt the pan to spread the eggs into a thin layer. When the edges start to set, place half of the rice mixture in the center of the egg. Fold the egg over the rice to cover it completely.
- Carefully slide the omurice onto a plate. Repeat with the remaining eggs and rice.
- Drizzle with additional ketchup when serving.
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