Omurice (Omuraisu)
Chicken, rice, ketchup, nice!
Servings: 2 people
Ingredients
Chicken rice
- 1 yellow onion small
- 200 g chicken legs no skin or bones
- 160 g Japanese short-grain rice uncooked amount
- 70 g cooked peas canned
- 15 g butter
Chicken rice seasonings
- 0.5 tsp salt
- some black pepper freshly ground
- 75 ml ketchup plus more for topping!
- 1 tsp Worcestershire sauce
Omelets
- 4 eggs large
- 0.5 tsp salt
- 30 g butter
Instructions
Prepare ingredients
- Start cooking your rice and return to the kitchen 10-15 minutes before it's done.
- Cut the chicken into pieces 2 cm wide and long, removing any fat in the process.
- Peel and finely mince the onion.
Make the chicken rice
- Heat up 1 tbsp (15g) of butter over medium-high heat.
- Once it's fully melted, add the onion and sauté until translucent.
- Add the chicken to the pan, season with the salt (0.5 tsp) and pepper.
- Fry until the chicken is no longer pink, flipping it regularly.
- Reduce the heat to medium, then add the ketchup and Worcestershire sauce.
- Stir to mix well and fry for another 2-3 minutes to reduce moisture.
- Add the cooked rice and break up the clumps.
- Add the peas.
- Mix well and divide the chicken rice into however many servings you are making.
- Turn the heat to very low to keep it warm.
Make the omelet(s)
- You need to make and stuff the omelets one at a time. If desired, turn your oven to low heat to keep the first serving(s) of omurice warm as you're making the rest.
- Crack two eggs in a bowl and add 0.25 tsp of salt.
- Beat thoroughly to break the egg whites.
- Heat up 1 tbsp of butter in a pan over medium heat.
- Once it's hot and starts to bubble (but not brown), pour in the beaten egg.
- Tilt the pan to distribute the egg evenly and fry it until still slightly runny. Turn the heat off so it doesn't cook fully.
Assemble
- Transfer one serving of chicken rice from the other pan onto the omelet.
- Mold it into a small mound that runs along the middle from one side of the pan to the other, at a 90-degree angle to the handle.
- Slide it away from the handle by tilting the pan.
- Carefully fold the sides of the omelet over it. The lower side should be folded up naturally by the side of the pan.
- Flip the omelet on a plate in a quick, but smooth motion.
- It should be the shape of a rugby ball. If it isn't, mold it with your spatula or hands, but don't burn yourself.
- If desired, put it in the pre-heated oven while you make the other omelets.
- Drizzle some ketchup on top of the omelet(s) in a zigzag motion and keep the bottle handy at the table. Enjoy!