Omurice (Japanese Omelette Rice)

Name: Omurice (Japanese Omelette Rice)
Cook time: 25 min
Cuisine: japanese
Ingredients: 2 cups cooked rice; 1 piece chicken thigh; 1/2 medium onion; 4 tbsp ketchup; 1 tsp soy sauce; 4 large eggs; 2 tbsp milk; 2 tbsp butter; 1 tbsp vegetable oil; 2 tbsp peas frozen

A classic Yoshoku (Western-style Japanese) dish. Fried rice seasoned with ketchup is wrapped in a soft, fluffy omelette and topped with more ketchup or demi-glace.

25mTime

MediumDifficulty

2 pplServings

JapaneseCuisine

Ingredients

0 of 10 ingredients checked

Proteins

1 piece Chicken Thigh

Produce

1/2 medium Onion
2 tbsp Peas Frozen

Dairy & Eggs

4 large Eggs
2 tbsp Milk
2 tbsp Butter

Grains & Starches

2 cups Cooked Rice

Sauces & Oils

4 tbsp Ketchup
1 tsp Soy Sauce
1 tbsp Vegetable Oil

10 items

Instructions

Techniques one tap away on the steps that use them

stir-fryingpan-frying

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Heat vegetable_oil in a pan. Sauté chicken and onion until soft and chicken is cooked.

Add frozen peas and toss. Add cooked_rice and break up clumps.

Season with ketchup and soy_sauce. until uniformly red. Remove rice from pan and shape into 2 oval mounds on plates.

Whisk 2 eggs and 1 tbsp milk in a bowl. Heat 1 tbsp butter in a clean non-stick pan over medium heat.

Pour in egg mixture. Stir rapidly with chopsticks to create curds, then let bottom set but top remain runny.

Carefully slide the omelette over one mound of rice (or wrap the rice if skilled).

Repeat for the second serving. Top with extra ketchup or demi-glace.