EASY Omurice Recipe (オムライス) How to Make Japanese Omelette Rice

By No Recipes · 30 min

Ingredients

Instructions

1. Marinate the chicken in the soy sauce while you prepare the other ingredients.
2. Heat the vegetable oil in a frying pan over medium-high heat. Sauté the onion until tender and just starting to brown.
3. Add the chicken and stir-fry until no raw surfaces remain.
4. Add the cooked rice and break it up with a spatula so it heats evenly.
5. When the rice is hot, add the ketchup and oyster sauce and stir-fry until evenly coloured and the ketchup just begins to caramelise. Season with black pepper to taste.
6. Shape the rice into a round or oval mound on a plate, using a bowl as a mould if you like.
7. Whisk the eggs with the cream and salt until uniform. Heat an 8-inch non-stick pan over medium until moderately hot, add the butter and swirl to coat.
8. Pour in the eggs and cook until the bottom is set and turning opaque. Stir gently while shaking the pan to settle the runny egg.
9. Turn the heat to high for a few seconds, then let the egg firm for about a minute, until it slides easily when the pan is shaken.
10. Invert the pan over the rice and slide the omelette on top, guiding it with chopsticks. Garnish with ketchup and parsley if you like.

Summarized from No Recipes's video. Watch it for the details.

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