If you’re thinking this is the recipe for the famous KichiKichi omurice, with the voluptuous omelette that spills over when sliced and drenched in thick demi-glace sauce… sorry to say, this isn’t it. I’ve attempted, failed numerously, and finally came to terms with the hard truth that: 1) I am not an omelette pro, and 2) I do not need to have this perfect cascading omelette in order to make good omurice. So you can leave that one to the pros (or for your weekend omurice).
This is the weeknight recipe, the one I whip up when I have leftover cooked rice on hand and plenty of eggs. It’s one of the easiest meals I keep in rotation and trust me when I say, you won’t be missing the runny egg goo with this recipe.
Total Time: 25 Minutes Active Time: 20 Minutes
1 Tbsp unsalted butter
1/4 cup yellow onion, diced
2 cloves garlic, minced
1/4 cup carrot, diced
1 Tbsp soy sauce
2 Tbsp ketchup
4 oz boneless chicken thigh, diced
1 cup cooked rice
6 eggs, whisked
Salt and pepper to taste
For topping: Dried bonito flakes, dried seaweed, Kewpie mayo
- In a non-stick pan, heat butter over medium heat until foamy, and add carrots, onion, and garlic, stirring until fragrant and softened.
2. Add chicken and cook until thoroughly cooked before adding soy sauce, ketchup and cooked rice. Gently stir until rice is evenly coated in sauce. If needed, add 1 Tbsp of water, and salt and pepper to taste. Set ketchup rice aside in a separate bowl and wipe pan clean.
3. To make the omelette, heat 1 Tbsp of oil over medium heat. Add half of whisked eggs, stirring gently and swirling pan until eggs are par-cooked. Remove pan from heat.
4. Add half of ketchup rice mixture to the middle of the pan, and very gently and using a rubber spatula, fold omelette around rice. Carefully flip onto serving plate.
5. Place pan back on heat, and repeat process for remaining eggs and rice mixture. To finish, top both omurice plates with Kewpie, ketchup, dried seaweed, and bonito flakes. Enjoy! 🙂