Japanese Rice Omelet
Meet your new comfort food obsession: Omurice! Fluffy cage-free eggs wrapped around savory chicken fried rice, peas, and a tangy ketchup-Worcestershire sauce. It’s quick, budget-friendly, and EGGS-quisitely delicious.
Prep
5m
Cook
15m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
4
Batch(es)
Ingredients
| 4 Oakdell cage-free eggs |
| 3 Tablespoons butter, divided |
| 1/4 onion, diced |
| 1 chicken breast (about 6 oz), cut into ½-inch cubes |
| 2 cups cooked short-grain or medium-grain rice (preferably day-old for best texture) |
| 1/2 cup cup frozen green peas, thawed |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 5 Tablespoons ketchup (Japanese-style if available), plus more for garnish |
| 1 teaspoon worcestershire sauce |
| 3 green onions, chopped, divided |
Japanese Rice Omelet Directions
- Make the Fried Rice: In a large skillet, heat 1 tablespoon butter over medium-high heat. Add the onion and sauté until softened, about 2–3 minutes. Add chicken and cook until browned and fully cooked, about 4–5 minutes. Stir in the rice, peas, salt, pepper, ketchup, Worcestershire sauce, and 2 chopped green onions. Toss everything together and cook for another 2–3 minutes until the rice is evenly coated and heated through. Adjust seasoning to taste.
- Divide the fried rice into 3 portions. Save one for another meal. Place each portion of fried rice into a small bowl and press into a football shape using a spatula. Repeat for each omelet.
- Crack 2 eggs into a small bowl and beat with chopsticks or a fork until mixed.
- Add 1 tablespoon butter into a skillet and melt on medium-high heat. Pour in the eggs, stirring gently in circular motions until small curds form but the eggs remain slightly runny on top (about 30–40 seconds). Gently smooth the surface into a circle, then place one portion of fried rice in the center. Fold the omelet edges over the rice, using a spatula to help enclose it. Carefully flip seam-side down onto a plate. Repeat the process for the next omelet. Drizzle with more ketchup and green onions.
