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A freshly prepared omelette rice dish with a fluffy egg and savory sauce

Classic Ketchup Chicken Omurice

This classic Ketchup Chicken Omurice features savory fried rice topped with a perfectly cooked, fluffy omelette. It's a comforting and flavorful dish that's quick to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 550 kcal

Equipment

  • Large skillet or wok
  • Spatula
  • Small bowl
  • Small non-stick skillet (8-inch)

Ingredients
  

For the Fried Rice:

  • 2 cups cooked rice preferably day-old, chilled
  • 1 tablespoon cooking oil vegetable, canola, or sesame oil
  • 1/2 cup diced chicken breast
  • 1/4 cup diced onion
  • 1 clove garlic, minced optional
  • 1 tablespoon soy sauce
  • 1/2 tablespoon ketchup adds a nice tang and color
  • Salt and pepper to taste

For the Omelette:

  • 2-3 large eggs per serving
  • 1 tablespoon milk or water for fluffiness, optional
  • Pinch of salt and pepper
  • 1 teaspoon butter or oil per omelette

Instructions
 

Prepare the Fried Rice

  • Heat oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through. Add diced onion and sauté until softened, then add minced garlic and cook until fragrant.

Add Rice

  • Add the day-old cooked rice to the skillet and break up any clumps with your spatula.

Season the Rice

  • Drizzle soy sauce and ketchup over the rice, then season with salt and pepper. Stir everything together thoroughly, ensuring the rice is well coated and heated through. Cook for about 5-7 minutes until slightly toasted, then transfer to a serving plate and shape.

Cook the Omelette

  • In a small bowl, whisk the eggs with milk/water, salt, and pepper until just combined.

Heat Skillet

  • Heat 1 teaspoon of butter or oil in a small non-stick skillet over medium heat until sizzling.

Pour Eggs

  • Pour the whisked eggs into the hot skillet. As the edges set, gently push cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.

Form Omelette

  • Continue cooking until the eggs are mostly set but the top is still slightly moist and creamy. Carefully slide the partially cooked omelette directly onto the prepared mound of fried rice, allowing it to drape over.

Serve Immediately

  • Drizzle with extra ketchup and enjoy immediately.

Notes

Using day-old chilled rice is crucial for fluffy, non-sticky fried rice. Adjust ketchup and seasonings in the fried rice to your preference. For a richer omelette, use whole milk or cream instead of water.