Japanese Omurice Recipe with Fried Rice and Egg

Ingredients

For the Fried Rice:

• 2 cups cooked rice (preferably day-old)
• 1/2 onion, finely chopped
• 1/2 carrot, diced
• 1/4 cup green peas or corn
• 100g (3.5 oz) chicken breast or ham, diced
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp oil
• Salt and pepper, to taste

For the Omelette:

• 4 eggs
• 2 tbsp milk
• Pinch of salt
• 1 tbsp butter or oil

Optional Garnish:

• Extra ketchup for drizzling
• Chopped parsley

Instructions

1. Make the fried rice: Heat oil in a pan over medium heat. Sauté onions, carrots, and chicken (or ham) until cooked. Add peas, rice, ketchup, soy sauce, salt, and pepper. Stir-fry until evenly mixed and heated through. Shape into an oval mound and set aside.

2. Make the omelette: Beat eggs with milk and a pinch of salt. Heat butter in a nonstick pan over medium-low heat. Pour in eggs and swirl to coat evenly. Cook until just set but still soft.

3. Assemble: Carefully place the fried rice mound in the center of the omelette. Fold both sides over to cover. Invert onto a plate seam-side down.

4. Garnish: Drizzle with ketchup and sprinkle with parsley if desired. Serve immediately.

Notes

• Use cold rice to prevent clumping during frying
• Add cheese inside the omelette for a richer version
• Vegetarian version: skip the meat and add mushrooms or tofu
• Try the “tornado” or soft-omelet version for flair