- Wolfgang Puck born (1949)
- 1/4 Cup olive oil
- 1/2 medium-sized onion, chopped finely
- 1 chicken thigh, cut into ½-inch pieces
- 1/2 Cup frozen carrots, corn, and peas, thawed
- Salt and freshly ground black pepper, to taste
- 1 Cup cooked Japanese rice
- 1 Tablespoon ketchup, plus more for serving
- 1 Teaspoon soy sauce
- 3 large eggs
- 3 Tablespoons milk
- 1/2 Cup plus 1 tablespoon your favorite cheese
Omurice is a popular, contemporary Japanese fusion creation blending a Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and lots of ketchup.
See all egg recipes.
Heat 1 tablespoon of the oil in a nonstick skillet over medium heat and sauté the onion until soft. Then, add the chicken and cook until no longer pink. Add the vegetables and season with salt and pepper, to taste. Add the rice and break into small pieces.
Add the ketchup and soy sauce and mix well. Transfer the rice to a plate and clean out the skillet. Whisk the eggs and milk together in a small bowl. Heat the skillet over medium-high heat and soak a paper towel in the remaining oil. Apply generously — you need to make sure that the oil is nicely applied in order to slide the egg off the pan later on.
Pour the egg mixture into the skillet when the surface of the skillet is hot. Quickly swirl the egg mixture around the pan and reduce the heat as soon as the egg mixture is half solid. Put the 3 tablespoons of the cheese and one-third of the fried rice mixture on top.
Use the spatula to fold both sides toward the middle and shift the pan to move the omurice to the edge of the skillet. Hold the serving plate in one hand and the skillet in the other hand, flip. Repeat with the remaining omelettes. Decorate the omurice with ketchup. Serve immediately.