Creamy Japanese Omelet (Omurice Style)
Creamy Japanese Omelet (Omurice Style)
Ingredients
For the Chicken Rice
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 onion, finely diced
- 1 cup button mushrooms, sliced
- 3 cups cooked white rice, preferably day-old
- 1/2 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Omelets
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish (Optional)
- as needed ketchup
- as needed fresh parsley, chopped
Instructions
- 1
Prepare the Chicken Rice: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
Add 1 tablespoon of unsalted butter to the same skillet. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 3-5 minutes.
⏱️ 8 min
- 3
Return the cooked chicken to the skillet. Add the cooked white rice, ketchup, soy sauce, salt, and pepper. Stir well to combine all ingredients and heat through, breaking up any clumps of rice. Cook for about 5 minutes, stirring occasionally, until the rice is evenly coated and slightly caramelized. Divide the chicken rice into 4 equal portions and shape each into an oval or mound on a plate. Keep warm.
⏱️ 10 min
- 4
Prepare the Creamy Omelets: In a medium bowl, whisk together 2 large eggs, 2 tablespoons of heavy cream, 1/8 teaspoon of salt, and a pinch of black pepper until just combined. Do not overbeat.
⏱️ 2 min
- 5
Heat 1/2 tablespoon of unsalted butter in an 8-inch non-stick skillet over medium-high heat until the butter is melted and foamy. Pour the egg mixture into the hot skillet. As the edges set, gently push the cooked egg towards the center with a rubber spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the omelet is mostly set but still very moist and creamy on top.
⏱️ 2 min
- 6
Once the omelet is creamy and almost set, gently slide it onto one of the prepared mounds of chicken rice, allowing it to drape over the rice. Repeat steps 4-6 for the remaining 3 omelets, using 1/2 tablespoon of butter and 2 eggs for each.
⏱️ 8 min
- 7
Garnish each omurice with a drizzle of ketchup and a sprinkle of fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Japanese Omelet (Omurice Style)
For the Chicken Rice
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 onion, finely diced
- 1 cup button mushrooms, sliced
- 3 cups cooked white rice, preferably day-old
- 1/2 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Omelets
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish (Optional)
- as needed ketchup
- as needed fresh parsley, chopped
Instructions
- 1
Prepare the Chicken Rice: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
Add 1 tablespoon of unsalted butter to the same skillet. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 3-5 minutes.
⏱️ 8 min - 3
Return the cooked chicken to the skillet. Add the cooked white rice, ketchup, soy sauce, salt, and pepper. Stir well to combine all ingredients and heat through, breaking up any clumps of rice. Cook for about 5 minutes, stirring occasionally, until the rice is evenly coated and slightly caramelized. Divide the chicken rice into 4 equal portions and shape each into an oval or mound on a plate. Keep warm.
⏱️ 10 min - 4
Prepare the Creamy Omelets: In a medium bowl, whisk together 2 large eggs, 2 tablespoons of heavy cream, 1/8 teaspoon of salt, and a pinch of black pepper until just combined. Do not overbeat.
⏱️ 2 min - 5
Heat 1/2 tablespoon of unsalted butter in an 8-inch non-stick skillet over medium-high heat until the butter is melted and foamy. Pour the egg mixture into the hot skillet. As the edges set, gently push the cooked egg towards the center with a rubber spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the omelet is mostly set but still very moist and creamy on top.
⏱️ 2 min - 6
Once the omelet is creamy and almost set, gently slide it onto one of the prepared mounds of chicken rice, allowing it to drape over the rice. Repeat steps 4-6 for the remaining 3 omelets, using 1/2 tablespoon of butter and 2 eggs for each.
⏱️ 8 min - 7
Garnish each omurice with a drizzle of ketchup and a sprinkle of fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min