Japanese Omelette Rice with Chicken (Omurice) Recipe

A silky omelette enriched with soymilk, draped over ketchup-seasoned chicken rice for comforting flavor. A splash of soy sauce adds a subtle depth of umami.

Cooking time

20min

Calories

544kcal

Sodium

945mg

Nutrition facts are for one serving.

Directions

Dice the onion and chicken into small cubes, melt the butter in a fry pan and saute both.
Once the chicken is cooked through, add 2 Tbsp of the tomato ketchup and continue to saute. Next, add in the steamed rice, saute further, then season with (A) and divide into two equal portions.
Crack open and beat the eggs (B), then mix in the soymilk. Place half of the olive oil into a small fry pan, pour in half of the egg mixture and prepare one thin omelette. Repeat this process with the remaining egg mixture.
Arrange half of (2) onto one of the thin omelettes. Carefully turn over so that the omelette wraps softly around the rice. Serve onto plates, adjust the shape, and top with 1 Tbsp of tomato ketchup. Repeat this process with the remaining ingredients.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.