Name: Omurice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japan
Ingredients: 400 g cooked rice, day-old if possible; 150 g chicken thigh, diced; 1 small onion, diced; 4 tbsp ketchup, plus extra to finish; 1 tbsp butter; salt and black pepper, to taste; 6 eggs; 2 tbsp milk or cream; neutral oil, for the pan

Omurice is a Japanese diner classic built from two familiar things stacked together: ketchup fried rice and a soft omelette, with the egg draped over the rice like a blanket.

The ketchup does double duty, cooked into the rice and then drizzled again on top, which is most of what gives the dish its specific sweet-savory character.

Part of our 20 best egg recipes list.

method

Heat the butter in a pan over medium heat, and cook the onion until softened, about 3 minutes. Add the chicken and cook through, about 5 minutes.

Stir in the rice, breaking up any clumps, then add the ketchup and mix until every grain is coated and warmed through. Season with salt and pepper, and set aside, keeping it warm.

Divide the rice into two mounds on serving plates, shaping each into a neat oval.

For each omelette, whisk 3 eggs with a tablespoon of milk and a pinch of salt until smooth.

Heat a little oil in a nonstick pan over medium heat, pour in the egg, and swirl to coat the bottom. Let it cook until mostly set but still slightly wet on top.

Slide the omelette onto one rice mound, centered, then gently drape and tuck the edges so it covers the rice like a blanket.

Repeat for the second portion. Finish both with a ribbon of ketchup across the top.

chef's tips

Day-old rice fries better than fresh; it's drier and won't turn the fried rice gummy once the ketchup goes in.
The omelette doesn't need to be fully set; sliding it onto the rice while the top is still a little loose is what lets it drape neatly.