Omurice (Japanese Omelet over Rice)

Ingredients

• 3 eggs (large, beaten and strained for a smooth texture)
• 1 cup cooked rice (preferably short-grain rice, day-old)
• 50 g chicken breast (chopped into small pieces)
• 0.25 cup onion (finely chopped)
• 2 tbsp ketchup (for the rice)
• 2 tbsp vegetable oil (divided for the rice and the omelet)
• 1 tbsp unsalted butter (for the omelet)
• salt and pepper (to taste)
• demi-glace sauce or additional ketchup (for serving)

Steps

1. 1

   In a small skillet, heat one tablespoon of oil over medium heat. Sauté the chicken and onion until cooked through and the onion is translucent.

2. 2

   Add the cooked rice to the skillet and break up any clumps. Stir in the ketchup, salt, and pepper, mixing well until the rice is evenly coated and heated through.

3. 3

   Shape the rice into a compact oval in the center of a plate and set aside.

4. 4

   Wipe the skillet clean or use a clean non-stick pan. Heat the butter and remaining oil over medium-high heat.

5. 5

   Pour in the beaten eggs. Stir rapidly with chopsticks or a spatula while shaking the pan to create a very fine and creamy scrambled egg texture.

6. 6

   When the egg is partially set but still very wet on top, stop stirring. Tilt the pan and use the spatula to fold the edges toward the center, forming a football-shaped oval.

7. 7

   Gently tap the handle of the pan so the omelet rolls over itself, sealing the seam. The interior should remain almost liquid.

8. 8

   Carefully slide the omelet onto the prepared mound of rice.

9. 9

   With a sharp knife, slice the top of the omelet lengthwise so it opens and covers the rice with its creamy interior. Serve immediately with demi-glace sauce or ketchup.

Notes

The omelet technique requires practice; the secret is to maintain medium-high heat and work quickly so the exterior seals while the interior remains creamy. Using a high-quality 8-inch non-stick skillet is recommended.

Nutrition per serving

• omurice
• japanese
• breakfast
• lunch
• eggs
• advanced technique