Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.
Serves: Serves 2-3
½ medium onion
1 chicken thigh, rinsed and pat dry
1 Tbsp. olive oil
½ cup frozen mixed vegetables, defrosted
Freshly ground black pepper
1½ cups cooked Japanese rice
1 Tbsp. ketchup and more for decoration
1 tsp. soy sauce
For 1 omelette
1 large egg
1 Tbsp. milk
1 Tbsp. olive oil
3 Tbsp. sharp cheddar cheese (or any kind)
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 with a spatula. Transfer the fried rice to a plate and wash the pan.
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 teh pan. Lower the heat when the bottom of the egg has set (but still soft on top).
Put the cheese and the fried rice on top of the omelette.
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.
Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
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.
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