Updated: Jun 6, 2021
For 2 servings
For the omu (omelette):
4 tbsp milk
pinch of salt
4 tsp oil
For chicken rice:
1 tbsp butter
1/4 onion- finely chopped
120g chicken thigh fillets- cut in small cubes
1 Japanese cup of rice (180g)
2 tbsp parsley -finely chopped
4 tbsp tomato ketchup or tomato sauce
salt and black pepper
Cooking chicken rice:
1. Wash the rice and cook in your rice cooker or follow the packet instructions if
boiling your rice in a pot.
2. Heat a large frying pan over low to medium heat and add butter. Melt the butter
and add onion, then chicken and season with salt and pepper. Cook until chicken
has turned white.
3. Add cooked rice and stir using a wooden spatula for 2-3 minutes until the rice is
well coated with the chicken and onion.
4. Add tomato ketchup or sauce, mix until the rice is all coated with the ketchup.
Add the parsley.
5. Remove from the heat and set aside in a large bowl.
Making the omelette:
1. In a small bowl, crack 2 eggs, add 2 tbsp milk, a pinch of salt.
2. To make the omelette, you’ll need a fry pan. Add 2 tsp oil over medium to high
heat for 1 minute.
3. Pour the egg mixture, spread evenly over the base of the frypan. Turn off the
heat while half cooked.
4. Pour half of the chicken rice into the centre of the omelette. Fold the omelette
with the rice. Cover the pan with a big plate to flip the omelette.
5. Repeat step 1-5 to make another omelette.
6. Serve with green vegetables and more ketchup on top of the omelette (optional).
For the omelette, a non-stick pan is preferred, which will enable the egg mixture
to hold better. This ketchup flavoured chicken rice is one of the most popular
children’s dishes in Japan.
I remember we used to order at the restaurant at my local department store.
My mother also used to make her version of Omurice. Enjoy this all-time favourite!