Japanese Omelet with Fried Rice (Printable)
Tender omelet enveloping savory ketchup fried rice, a classic Japanese comfort dish perfect for any meal.
# What You'll Need:
→ For the Fried Rice
01 - 2 cups cooked Japanese short-grain rice, preferably day-old
02 - 3.5 oz boneless chicken thigh or breast, diced
03 - 1/4 medium onion, finely chopped
04 - 1/4 medium carrot, finely diced
05 - 1/4 cup frozen peas
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons ketchup
08 - 1 tablespoon soy sauce
09 - Salt and black pepper, to taste
→ For the Omelet
10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - Salt, a pinch
13 - 1 tablespoon unsalted butter
→ For Garnish
14 - 2 tablespoons ketchup
15 - Fresh parsley, finely chopped (optional)
# How-to Steps:
01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and just cooked through. Add onion and carrot and sauté until softened, about 2-3 minutes. Stir in peas, then add the cooked rice, breaking up any clumps. Season with ketchup and soy sauce, mixing thoroughly until rice is evenly coated. Taste and adjust seasoning with salt and pepper as needed. Divide fried rice into two portions and shape each into an oval mound. Place each mound on a serving plate.
02 - In a bowl, whisk eggs with milk and a pinch of salt until well combined. Heat butter in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling to coat the pan evenly. As the eggs just begin to set but are still slightly runny on top, carefully slide one portion of fried rice onto one side of the omelet. Using a spatula, gently fold the other side of the omelet over the rice, forming a half-moon shape. Carefully transfer to a serving plate, seam side down. Repeat for the second portion.
03 - Drizzle ketchup decoratively across the omelet. Sprinkle with parsley, if desired. Serve immediately while hot.
# Expert Pointers:
01 -
- That first cut into the warm omelet feels like opening a present youve been waiting all day to unwrap
- The ketchup stained rice underneath brings back childhood memories in the most comforting way possible
02 -
- The eggs must be slightly undercooked when you fold them or they will turn rubbery instead of staying silky and soft
- Day old rice is absolutely non negotiable here because fresh rice turns into a gummy disappointing mess
03 -
- Use a pan with sloped sides rather than straight sides makes folding the omelet so much easier
- If the eggs start to set too quickly immediately remove the pan from heat to buy yourself more time