Omurice

Omurice is Japan's most comforting cafe dish: savoury ketchup fried rice wrapped in a soft, golden omelette. It looks impressive, tastes wonderfully nostalgic, and comes together in one pan in about half an hour.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

540

Ingredients

• 300 g cooked short-grain rice, cooled
• 200 g chicken thigh, diced small
• 1 onion, finely chopped
• 100 g mixed vegetables (peas, carrots, corn)
• 4 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon butter
• 8 large eggs
• 60 ml milk
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Extra ketchup, to serve

Instructions

1. Melt the butter in a pan and cook the onion and chicken until the chicken is cooked through.
2. Stir in the vegetables, rice, ketchup and soy sauce, and fry for 3 minutes. Season and keep warm.
3. Beat 2 eggs with a splash of milk and a pinch of salt for each omelette.
4. Heat a little oil in a small non-stick pan and pour in the beaten egg, swirling to coat the base.
5. Cook over medium heat until the egg is just set but still soft on top.
6. Spoon a quarter of the rice onto one side of the omelette and fold it over.
7. Slide the omurice onto a plate, seam side down, and finish with a swirl of ketchup. Repeat for the remaining portions.

Pro tips

• Use day-old rice so the fried rice stays fluffy and separate.
• Keep the omelette slightly undercooked; the residual heat finishes it.
• A smaller pan makes a neater, rounder omelette.
• For the classic look, shape the rice into an oval before folding.

Frequently asked questions