Japanese cuisine · Breakfast & Eggs

Omurice

Fried ketchup rice with chicken, wrapped in a soft omelet — Japan's favorite diner dish.

Ingredients · for 2 servings

• 400 g cooked rice (day-old)
• 200 g chicken breast fillet
• 1 onion
• 50 g peas
• 5 tbsp ketchup
• 4 eggs
• 2 tbsp milk
• 30 g butter
• 1 tbsp oil
• Salt, pepper

Instructions

1. Cut the chicken into 1.5 cm cubes, finely dice the onion, and loosen the cold rice with your hands so no clumps remain.
2. Heat the oil in a pan and fry the onion and chicken for 5–6 minutes, until the meat is browned outside and just cooked through inside.
3. Add the peas and rice, fry for 2 minutes, then stir in 3 tbsp ketchup and fry for another 2 minutes, until the rice glistens evenly orange and starts to catch slightly; season with salt and pepper and keep warm.
4. Whisk 2 eggs each with 1 tbsp milk and a pinch of salt and pour through a sieve — this makes the omelet smooth.
5. Melt half the butter in a nonstick pan over medium heat, pour in the egg mixture, and stir with chopsticks until it sets on the bottom while staying creamy on top.
6. Place half the rice onto the omelet, fold it over, turn out onto a plate, drizzle with the remaining ketchup, and serve immediately; prepare the second one the same way.