Omu-raisu (オムライス)
Japan
A traditional Japanese dish that combines fragrant rice with chicken fried in ketchup and a delicate omelette. Served as a rice "filling" wrapped in a thin omelette and drizzled with ketchup — a favorite of both children and adults.
Ingredients
- 600 grams rice
- 120 grams onion
- 120 grams chicken meat
- 30 grams butter
- 100 milliliters ketchup
- 6 pieces egg
- 40 milliliters vegetable oil
- to taste salt
- to taste pepper
Steps
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Step 1: Cut the onion into 1 cm pieces, and the chicken meat into 1 cm cubes. Season the chicken with salt and pepper.
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Step 2: Melt the butter in a pan, sauté the onion over low heat until translucent. Add the chicken and fry until cooked through, then stir in the ketchup and mix well.
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Step 3: Turn off the heat, add the warm rice and stir thoroughly. Turn the heat back on and sauté the mixture over medium heat, seasoning with salt and pepper. Divide the rice and chicken into four portions.
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Step 4: Divide the mixture into four portions and place them on plates.
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Step 5: In a bowl, crack the eggs, remove the white membranes, and whisk with a fork. Divide the egg mixture into four parts.
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Step 6: Heat the vegetable oil in a medium pan, spreading it across the bottom. Pour one portion of the egg mixture, stir 1‑2 times with a fork, then tilt the pan so the mixture spreads evenly. When the omelette begins to set, remove from heat and place the portion in the center of the omelette.
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Step 7: Lift the edge of the omelette with a fork, cover it with the rice, and repeat from the front edge. Flip the pan onto a plate, shape the dish, and drizzle with ketchup.