How to make Omurice (Japanese Omelette Rice)

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Cut the chicken thigh into 1-inch pieces and finely chop the onion.
2. Melt the butter and add the oil in a frying pan over medium heat. Add the chicken and cook 1–2 minutes, then add the onion and cook until translucent.
3. Add the cooked rice and stir-fry for 2 minutes. Season with salt and pepper.
4. Push the rice aside and add the ketchup. Cook the ketchup alone for 30 seconds to reduce it, then mix it into the rice and fry together for 1–2 minutes.
5. Add the frozen peas and cook a little longer.
6. Pack half the ketchup rice lightly into a rice bowl, then turn it out onto a plate. Repeat with the rest of the rice.
7. Beat the eggs with a pinch of salt. Heat the pan with 1/2 teaspoon oil, pour in half the egg and spread it into a thin, crepe-like sheet.
8. Place a rice mold on the egg sheet and wrap it to form an oval. Repeat with the remaining egg and rice.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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