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Omurice

Japanese popular yoshoku dish. Easy and tasty.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, rice
Cuisine: Japanese
Keyword: Japanese, Yoshoku
Servings: 2 people
Author: okawarishitene staff

Equipment

  • Frying pan

Ingredients

  • 1 tablespoon Oil for fried rice
  • 150-200 gram Chicken (skinless / boneless). Cut into about 1cm pieces.
  • 1 Small onion. Finely chopped.
  • 30 gram Frozen green peas. Defrosted.
  • 1.5 - 2 cup Cooked Japanese rice. Hot or warm.
  • 2 - 3 tablespoon ketchup
  • Salt & pepper to taste
  • 4 eggs. (2 eggs per person)
  • 2 teaspoon oil
  • Extra ketchup for topping

Instructions

  • Firstly to make chicken ketchup rice : heat the oil in a frying pan and add chicken.  Stir fry the chicken until the chicken is cooked and slightly browned.
  • Add the chopped onion and cook until onion becomes soft. 
  • Add green peas and cook for a couple of minutes.
  • Add rice and ketchup. Stir fry until the rice is coated with the ketchup. Season with salt and pepper to taste.
  • To make thin omelet :  make the omelet one at a time.  Break 2 eggs into a small bowl and lightly whisk.
  • Heat one teaspoon of oil in a frying pan over medium high heat.  Pour the eggs and spread eggs all over the bottom of frying pan. 
  • Place the half of the chicken ketchup rice in the middle of the omelet.  
  • Use the spatula to fold both sides of the omelet, so the rice is wrapped with the omelet.
  • Let slide the omurice to one side of the pan, flip the pan and move the omurice to the plate. (The omurice is turned over).
  • Repeat these steps again for the next omurice.Drizzel extra ketchup on top of the omurice.

Notes

If you use the leftover rice, please warm it in the microwave oven before adding it.
Cooking rice time is not included in above recipe time.