Description
A delicious Japanese-style omelette filled with chicken rice.
Ingredients
Scale
- 2 cups Japanese short-grain rice (cooked and cooled)
- 1 cup chicken (diced)
- 3 tablespoons ketchup (for flavor)
- 1 cup vegetables (like peas or bell peppers)
- 4 large eggs
- 1/4 cup Parmesan cheese (optional)
- 3 tablespoons butter (for frying)
- to taste salt
- to taste pepper
Instructions
- Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add diced chicken and sauté for about 5-7 minutes until golden brown and cooked through.
- Stir in finely chopped vegetables and cook until tender, about 3 minutes.
- Next, add cooked rice and 3 tablespoons of ketchup, mixing well to combine. Cook for another 2-3 minutes until heated through; set aside to cool slightly.
- In a bowl, whisk together 4 eggs with a pinch of salt and pepper until well combined.
- Heat a non-stick frying pan over low heat and add 1 tablespoon of butter. Pour in the egg mixture and gently stir with a spatula, allowing the edges to set while the center remains slightly runny, about 2-3 minutes.
- Once the omelette is cooked but still soft in the center, place a generous portion of the chicken rice mixture in the center. Fold the omelette gently over the rice, creating a neat package. Allow it to cook for an additional 1-2 minutes.
- To plate your Omurice, carefully slide the wrapped omelette onto a warm plate, seam side down. Drizzle with extra ketchup or your favorite sauce. Garnish, if desired, and enjoy!
Notes
- For extra flavor, consider adding cheese inside the omelette.
- Customize vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 omelette
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 300mg