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omurice recipe with Ketchup Brush and Parsley Confetti
- Total Time: 31 minutes
- Yield: 3 servings 1x
- Diet: General
Description
Omurice is a comforting, family-friendly Japanese dish featuring seasoned rice with chicken and vegetables, topped with a fluffy, perfectly cooked omelet. It’s finished with an artistic ketchup drizzle and fresh parsley for a vibrant presentation.
Ingredients
- 3 cups cooked short-grain rice, day-old ideal (700g)
- 6 large eggs
- 1 lb chicken breast, diced (450g)
- 0.5 cup ketchup (120ml)
- 1 small onion, diced finely
- 1 cup mixed frozen vegetables, peas and carrots (150g)
- 2 tbsp butter or oil (30g/30ml)
- 0.25 cup fresh parsley, chopped (10g)
- Salt and pepper, to taste
Instructions
- Prep Chicken & Veggies: Heat 1 tbsp of butter or oil in a 10-inch skillet over medium-high heat until shimmering. Add diced chicken and chopped onion; saute until the chicken is opaque and cooked through, and the onion softens, becoming translucent (about 5-7 minutes).
- Flavor the Rice: Add the cooked short-grain rice and mixed frozen vegetables to the skillet with the chicken. Stir in 0.25 cup of ketchup, salt, and pepper. Continue cooking, stirring frequently, until the rice is heated through and well-combined (about 3-4 minutes). Set the flavorful rice mixture aside.
- Whip Up the Eggs: In a medium bowl, whisk 2 large eggs with a pinch of salt until slightly frothy. Aim for an even, light yellow color.
- Cook the Omelet: Melt 1 tsp of butter or oil in a clean, non-stick pan over medium heat until it sizzles. Pour in the whisked eggs, swirling the pan to coat the bottom evenly. Cook until the edges are set and lightly golden, but the center is still visibly soft and slightly runny (about 1.5-2 minutes). Repeat this step for the remaining omelets (using 2 eggs for each, for a total of 3 omelets).
- Assemble Omurice: Spoon a generous portion of the seasoned rice onto one half of the cooked omelet directly in the pan. Gently fold the other half of the omelet over the rice, or carefully slide the entire omurice onto a plate, shaping it into a neat oval with your spatula.
- Garnish & Serve: Drizzle the remaining ketchup artfully over your omurice, creating zigzags, hearts, or your signature Ketchup Brush design. Sprinkle generously with fresh chopped parsley for a bright finish.
Notes
Day-old rice is ideal for better texture and prevents mushiness. For a lighter dish, use lean ground turkey or a plant-based crumble. If your omelet tears, simply patch it with a spatula; it will still taste fantastic. For dry rice, add 1-2 tbsp chicken broth or extra ketchup to moisten. Use a squeeze bottle for precise ketchup designs, or a spoon for bolder strokes.
- Prep Time: 12 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 omelet with rice and chicken
- Calories: 650 calories
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 55 g
- Cholesterol: 400 mg