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.
1chicken thigh, rinsed and pat dry
1tbsp. olive oil
1/2cup frozen mixed vegetables, defrosted
·fresh ground black pepper
1 1/2cups cooked japanese rice
1tbsp. ketchup and more for decoration
1tsp. soy sauce
FOR 1 OMELETTE
1tbsp. olive oil
3tbsp. sharp cheddar cheese (or any kind)
How to Make Omurice, or Japanese Omelette Rice
- Chop the onion finely.
- Cut the chicken into ½" (1 cm) pieces.
- Heat the oil in a non-stick pan and sauté the onion until softened.
- Add the chicken and cook until no longer pink.
- Add the mixed vegetables and season with salt and pepper.
- Add the rice and break into small pieces.
- Add ketchup and soy sauce and combine everything evenly and put the fried rice on a plate. Wash the pan, you will still need it.
- Whisk the egg and milk together in a small bowl.
- Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
- When 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.
- Put the cheese and the fried rice on top of the egg.
- Use 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.
- Hold a plate in one hand and the pan in the other hand, flip the pan and move the omelette to the plate.
- While 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.