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Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.
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Omurice Recipe

With sweet and savory chicken fried rice on the inside and a creamy blanket of eggs with big fluffy curds that are just barely held together, this Kichi Kichi style omurice is a modern Japanese classic that's loved by kids and grownups alike.
Course Entree
Cuisine Japanese
Keyword omelet, rice, yoshoku
Level Beginner
Main Ingredient Egg, Rice
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2 servings
Calories 552kcal

Equipment

Ingredients

For Chicken Rice

  • 150 grams boneless skinless chicken breast ~½ breast, cut into ½-inch dice
  • 1 teaspoon soy sauce
  • 1 tablespoon vegetable oil
  • 100 grams onion ~½ small onion, finely minced
  • 300 grams cooked Japanese short-grain rice 2 loosely packed cups cold
  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • black pepper to taste

For Omelette

  • 3 eggs
  • 1 tablespoon cream
  • 1 pinch salt
  • 1 tablespoon cultured unsalted butter
Grams + US Cups - US Standard

Instructions

For Chicken Rice

  • Marinate the 150 grams boneless skinless chicken breast in the 1 teaspoon soy sauce while you prepare all the other ingredients.
    150 grams boneless skinless chicken breast, 1 teaspoon soy sauce
    Chicken breast meat marinating in soy sauce.
  • Add the 1 tablespoon vegetable oil and 100 grams onion to a frying pan over medium-high heat and sauté the onions until they're tender and just starting to brown.
    1 tablespoon vegetable oil, 100 grams onion
    Sautéed onions for chicken rice.
  • Add the chicken and stir-fry until you don't see any raw sides anymore.
    Stir-fried chicken and onions.
  • Add the 300 grams cooked Japanese short-grain rice, and break it up with a spatula so that it heats through evenly.
    300 grams cooked Japanese short-grain rice
    Chicken, onions and rice in a pan.
  • Once the rice has been warmed through, add the 2 tablespoons ketchup and 1 tablespoon oyster sauce, and stir-fry until it is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.
    2 tablespoons ketchup, 1 tablespoon oyster sauce, black pepper
    Ketchup added to chicken rice.
  • Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
    Unmolding chicken rice for omurice.

For Omelette

  • Break the 3 eggs into a bowl along with the 1 tablespoon cream and 1 pinch salt. Whisk together until the mixture is uniform in color.
    3 eggs, 1 tablespoon cream, 1 pinch salt
    Beating eggs for making the the omelette part of Omurice.
  • Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the 1 tablespoon cultured unsalted butter and swirl to melt and coat the pan evenly.
    1 tablespoon cultured unsalted butter
    Melting butter in a pan for making an omelette.
  • Add the egg mixture to the pan and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
    Egg mixture added to buttered omelette pan.
  • Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
    Lightly scrambling the omelette.
  • Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken). Give the cooking eggs a minute to firm up.
    Blasting the omelette with heat at the end helps release it from the pan.
  • Position the pan over the plated rice and gently slide the egg out of the pan on top of it, gently guiding it with a pair of chopsticks.
    Sliding the omelette out of the pan onto the chicken rice.
  • Garnish with ketchup and parsley to taste.

Video

Nutrition

Calories: 552kcal | Carbohydrates: 54g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 317mg | Sodium: 754mg | Potassium: 543mg | Fiber: 1g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 4mg