Savory Japanese Rice Omelet: Your Comfort Food Solution

A delightful Japanese Rice Omelet, known as Omurice, is a comforting fusion of savory ketchup fried rice and a fluffy omelet.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Breakfast

Cuisine: Japanese

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fried Rice

1 medium Yellow Onion Substitute with shallots for a milder flavor.
2 cloves Garlic Use garlic powder if fresh is unavailable.
2 cups Chicken Thighs (boneless, skinless) Can be swapped for tofu for a vegetarian option.
1 cup Frozen Mixed Vegetables Fresh veggies can work well too.
1 cup Brown Mushrooms White mushrooms can be a substitute.
2 cups Cooked White Rice Day-old preferred for the right texture.
3 tablespoons Ketchup Try tomato sauce in a pinch.
2 tablespoons Soy Sauce Tamari is a great gluten-free substitute.

For the Omelet

3 large Eggs Use a vegan egg substitute for an egg-free version.
2 tablespoons Milk Opt for plant-based milk if preferred.
1 teaspoon Salt Adjust according to your taste.

For Serving

to taste Ketchup Optional but recommended for an extra flavor boost.
1 tablespoon Parsley Minced for serving, feel free to omit if unavailable.

Equipment

Skillet
Bowl
spatula

Method

Step-by-Step Instructions

Prepare the Rice: If using day-old rice, break up any clumps. If using fresh, cook it as per instructions using slightly less water and let it cool completely.
Sauté Aromatics: Heat oil in a medium skillet over medium heat, add onion and garlic, sauté for 2-3 minutes.
Cook Chicken: Add diced chicken thighs to the skillet, season with salt, and cook for 3-4 minutes until no longer pink.
Add Vegetables: Toss in diced mushrooms and mixed vegetables, stir for about a minute until heated.
Combine Rice & Sauces: Add prepared rice, ketchup, and soy sauce, mix well for 2-3 minutes.
Plate Rice: Pack rice into a bowl to form a neat mound, invert onto a plate.
Prepare Omelet: Whisk eggs, milk, and salt. Heat a skillet with oil, pour egg mixture, scramble lightly, then let it set for 2-3 minutes.
Serve: Slide omelet over rice mound, drizzle with ketchup and sprinkle parsley.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 65gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Use day-old rice for optimal texture and maintain medium-low heat when cooking the omelet for softness.

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