Japanese Omelet with Fried Rice (Printer-Friendly)

Fluffy egg omelet encasing savory ketchup fried rice with chicken and vegetables

# What You'll Need:

→ For the Fried Rice

01 - 2 cups cooked Japanese short-grain rice, preferably day-old
02 - 3.5 ounces boneless chicken thigh or breast, diced
03 - 1/4 medium onion, finely chopped
04 - 1/4 medium carrot, finely diced
05 - 1/4 cup frozen peas
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons ketchup
08 - 1 tablespoon soy sauce
09 - Salt and black pepper to taste

→ For the Omelet

10 - 4 large eggs
11 - 2 tablespoons whole milk
12 - 1 pinch salt
13 - 1 tablespoon unsalted butter

→ For Garnish

14 - 2 tablespoons ketchup
15 - Fresh parsley, finely chopped (optional)

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium heat. Add diced chicken and cook until lightly browned and just cooked through. Add onion and carrot and sauté until softened, about 2-3 minutes. Stir in peas, then add the cooked rice, breaking up any clumps. Season with ketchup and soy sauce, mixing thoroughly until rice is evenly coated. Taste and adjust seasoning with salt and pepper as needed. Divide fried rice into two portions and shape each into an oval mound. Place each mound on a serving plate.
02 - In a bowl, whisk eggs with milk and a pinch of salt until well combined. Heat butter in a nonstick skillet over medium heat. Pour in half the egg mixture, swirling to coat the pan evenly. As the eggs just begin to set but are still slightly runny on top, carefully slide one portion of fried rice onto one side of the omelet. Using a spatula, gently fold the other side of the omelet over the rice, forming a half-moon shape. Carefully transfer to a serving plate, seam side down. Repeat for the second portion.
03 - Drizzle ketchup decoratively across the omelet. Sprinkle with parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The way the creamy egg breaks open and melds with the savory rice is pure comfort food magic
  • It comes together in 30 minutes but tastes like something youd order at a special yoshoku restaurant
  • You can customize the fillings based on whats in your fridge, making it endlessly adaptable
02 -
  • Do not rush the egg step, the omelet should still be slightly undercooked when you fold it over the rice so it continues cooking and stays creamy
  • Make sure your plates are warm before plating, the residual heat helps keep everything at the perfect temperature
  • If the egg tears during folding, simply patch it with your spatula and cover with ketchup, no one will ever know
03 -
  • Have all your ingredients prepped and ready before you start cooking, the egg step moves fast
  • Use a nonstick pan in good condition, the egg needs to slide easily for successful folding

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