- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 150 g
- 50 g
- 5 tbsp
- 1 tbsp
- 1 ½ tsp
- 2 tbsp
- 2 tbsp
- 1 pinch
- 1 tsp
Process
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In a small bowl, stir together 2 tbsp ketchup, 1 tsp Worcestershire sauce, and 0.5 tsp sugar for the sauce. Set aside.
Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add 0.5 chopped onion and 0.5 diced carrot. Cook for 3–4 minutes until softened.
Add 150 g chicken thigh pieces and cook for 4–5 minutes until no longer pink inside.
Add 300 g cooked rice, 50 g green peas, 3 tbsp ketchup, 1 tbsp soy sauce, and 1 tsp sugar. Stir-fry for 3–4 minutes until the rice is hot and evenly coloured. Transfer the rice to a bowl and cover to keep warm.
In a bowl, beat 4 eggs with 2 tbsp milk and 1 pinch salt until smooth.
Wipe the frying pan clean. Heat 0.5 tbsp vegetable oil over medium heat. Pour in half the egg mixture and swirl to coat the pan. Cook for 1–2 minutes until the bottom is set but the top is still slightly soft.
Slide the omelette onto a plate. Repeat with the remaining 0.5 tbsp oil and egg mixture to make a second omelette.
Divide the fried rice between two plates. Top each portion with an omelette. Drizzle the reserved sauce over the top and serve immediately.
Kitchen notes
Kitchen notes
- Use cold, day-old rice. Freshly cooked rice is too moist and will turn the fried rice sticky and mushy.
- For a soft, custardy omelette, remove it from the pan while the centre is still slightly jiggly. It will finish cooking from residual heat.
- Do not overfill the pan with egg; a thin layer cooks evenly and folds without tearing. If your pan is small, make the omelettes one at a time.
- Wipe the pan clean between the rice and the eggs so the omelette does not pick up browned bits or burnt ketchup.
Substitutions
- chicken thigh→boneless chicken breast or firm tofu
- frozen green peas→frozen corn or finely diced green beans
- worcestershire sauce→1 tsp soy sauce plus a pinch of sugar
Storage & reheating
Store leftover fried rice and omelette separately in airtight containers in the refrigerator for up to 2 days. The omelette is best eaten fresh but can be gently reheated in a covered pan over low heat or in the microwave for 30-40 seconds. Reheat the rice in a pan over medium heat with a splash of water until piping hot. Do not freeze the omelette; the texture becomes rubbery. The fried rice can be frozen for up to 1 month and reheated from frozen in a pan.
FAQ
The questions we get asked most
Why did my omurice turn out mushy?
The most common cause is using freshly cooked or wet rice. Always use cold, day-old rice and fry it over medium-high heat until the grains separate. Also avoid adding too much ketchup at once; add it gradually and toss well.
Can I make omurice without chicken?
Yes. Replace the chicken with an equal weight of firm tofu, mushrooms, or extra vegetables such as bell pepper and carrot. Adjust the cooking time accordingly; tofu needs only 2-3 minutes to heat through.
How do I get a soft, runny omelette instead of a rubbery one?
Cook the egg over medium heat and remove it from the pan as soon as the bottom is set but the top still looks slightly wet. The residual heat will finish cooking it. Overcooking is what makes it rubbery.
Can I prepare omurice ahead of time?
You can cook the fried rice up to 2 days ahead and store it in the refrigerator. Make the omelettes fresh just before serving, as they lose their soft texture when reheated. The sauce can also be mixed ahead and kept chilled.
What can I use instead of ketchup?
For the rice, you can substitute 2 tbsp tomato paste mixed with 1 tbsp water and a pinch of sugar. For the sauce, use a blend of 2 tbsp tomato paste, 1 tsp soy sauce, and 0.5 tsp sugar.
How do I know when the chicken is fully cooked?
Cut a piece of chicken in half; the centre should be opaque white with no pink and the juices should run clear. This usually takes 4-5 minutes over medium heat for 1 cm pieces.
Can I freeze omurice?
The fried rice freezes well for up to 1 month. The omelette does not freeze well because it becomes watery and rubbery upon thawing. For best results, freeze only the rice and make fresh omelettes when serving.
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