Omurice, or Japanese Omelette Rice
Namiko says this is a perfect single dish meal to make with leftover rice.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion it only takes a quick 20 minutes and the softly-cooked omelette and sweet tomato-flavored rice compliment each other perfectly.
- medium onion
- chicken thigh, rinsed and pat dry
- tbsp. olive oil
- cup frozen mixed vegetables, defrosted
- fresh ground black pepper
- 1 1/2
- cups cooked japanese rice
- tbsp. ketchup and more for decoration
- tsp. soy sauce
- large egg
- tbsp. milk
- tbsp. olive oil
- tbsp. sharp cheddar cheese (or any kind)
FOR 1 OMELETTE
How to Make Omurice, or Japanese Omelette Rice
- 1Chop the onion finely.
- 2Cut the chicken into ½" (1 cm) pieces.
- 3Heat the oil in a non-stick pan and sauté the onion until softened.
- 4Add the chicken and cook until no longer pink.
- 5Add the mixed vegetables and season with salt and pepper.
- 6Add the rice and break into small pieces.
- 7Add ketchup and soy sauce and combine everything evenly and put the fried rice on a plate. Wash the pan, you will still need it.
- 8Whisk the egg and milk together in a small bowl.
- 9Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
- 10When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set but is still soft on top.
- 11Put the cheese and the fried rice on top of the egg.
- 12Use the spatula to fold both sides of the omelette toward the middle to cover the fried rice. Slowly move the omelette to the edge of the pan.
- 13Hold a plate in one hand and the pan in the other hand, flip the pan and move the omelette to the plate.
- 14While it’s still hot, cover the omelette with a paper towel and shape it into a football shape. Drizzle the ketchup on top for decoration.