Omurice
HB-5605 · Hand-built original · Japanese
Ketchup chicken fried rice wrapped in a soft, just-set omelette — Japanese yoshoku comfort food.
JapaneseMain course30 minServes 4415 kcalDiabetic
Main ingredient: egg
Pairs well with: miso soup, green salad, pickles
Servings:4quantities adjust to match
Ingredients
- 14 oz cooked rice
- 7 oz chicken thigh, diced
- 1 onion, finely chopped
- 3½ oz mixed vegetables
- 4 tbsp ketchup, plus more to finish
- 1 tbsp soy sauce
- 6 eggs
- 2 tbsp milk
- 2 tbsp vegetable oil
- salt and pepper
Method
- Heat 1 tbsp of the oil in a large frying pan or wok over high heat. Fry the chicken, onion and mixed vegetables for 4 to 5 minutes, until the chicken is cooked and the onion soft.
- Add the cooked rice, ketchup and soy sauce and stir-fry for 2 to 3 minutes, until every grain is coated and glossy. Season with salt and pepper. Mould the rice into four mounds on warm plates.
- Whisk the eggs with the milk and a pinch of salt. For each portion, heat a little oil in a small clean pan over medium heat, add a quarter of the egg and swirl into a thin, soft omelette; cook until just set but still glossy on top.
- Slide each omelette over a mound of rice, tucking the edges under, and finish with a flourish of ketchup. Serve at once.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition (per serving, where published)
415 kcalCalories
22.6 gProtein
37.7 gCarbs
18.6 gFat
4.5 gSaturates
1.2 gFibre
2.2 gSugars
571 mgSodium
325 mgCholesterol
455 mgPotassium
83 mgCalcium
3.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data