Omurice

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I learned about Omurice from my friend a couple years ago, and finally got around to trying it out this summer and definitely recommend! It’s a Japanese rice dish and comfort food — basically fried rice with the unique twist of ketchup seasoning, topped with an egg omelette. (I definitely didn’t get the runny egg omelette strategy right the first time, as you can see, but still delicious!) You can watch this or this for a better idea of how this dish is made.

Cheers,
Monica

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Omurice
Adapted from Nami & Food52 | Yield: 2 servings | Total time: 30min

Ingredients
1/2 onion, diced
1 boneless skinless chicken thighs (3-4oz), cut into bite-size pieces
1 tbsp canola oil
1/2 cup mixed veggies
1 cup cooked white rice
1 tbsp ketchup
1 tsp soy sauce, to taste
Fresh ground black pepper
Salt, to taste

For the omelet:
3 eggs
1 tbsp whole milk
Pinch of salt
6 tbsp sharp cheddar cheese (or any cheese of your choosing), optional

Directions
Prepare rice a day ahead of time; if making same day, then use less water so rice is more dry and firm. Let cool.

In a small nonstick saute pan, add oil and bring up to medium heat. Saute onion until softened and aromatic. Season chicken with salt, and add to onions. Cook until done, using thermometer. Add carrots/veggies and cook until softened. Now mix in rice. Clear a portion of the pan, and add the ketchup there to cook undisturbed for around 15-20 seconds. Now mix everything all together, season to taste (soy sauce, salt, pepper), plate it, and create a mound shape as pictured above.

For the omelet:
Scramble eggs with milk and salt in small bowl. Using same oiled saute pan (add more oil or butter if necessary), add scrambled egg mixture. “Stir in pan using wooden spatula to form long curds, pulling more cooked egg from edges to center, while still scrambling the eggs in the center of the pan.” “When eggs are just half cooked, turn off burner and let pan sit for around one minute to firm up bottom and edges to fold into omelet.” Add cheese at this point, if desired. “Fold edges of omelet toward center by quarters/thirds.” “Plate immediately by inverting omelet on top of rice mound. Using sharp knife tip, slice from end to end to unfurl omelet as if flower blooming.” Enjoy!