This Omelette Rice (Japanese Rice Omelet) comes together in about 30 minutes and is cooked all in one pan for a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal with leftover veggies and proteins. Let’s dive into this comfort food that’s sure to impress!
Ingredient Breakdown
- 4 Large Eggs
- 2 Cups Cooked Rice
- 1 Chicken Breast
- 1 Small Onion
- 3 Tablespoons Ketchup
- 1 Teaspoon Soy Sauce
- 2 Tablespoons Milk
- 2 Tablespoons Butter
- 1 Teaspoon Vegetable Oil
- Salt and Pepper to Taste
- 1 Tablespoon Chopped Green Onion (for garnish)
- Optional Demi-Glace or Tonkatsu Sauce for Topping
Let’s Get Cooking!
Step-by-Step Instructions
Prep Your Ingredients (5 minutes)
- Chop the chicken breast into bite-sized pieces and dice the onion. I sometimes make this step ahead of time to speed things up on a busy weeknight!
Sauté the Aromatics (5 minutes)
- Heat 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and sauté until translucent. Oh, that smell, it’s like a cozy hug! This usually takes about 3-4 minutes.
- Add the chicken pieces to the onions and cook for 4-5 minutes, stirring occasionally until the chicken is browned and cooked through.
Mix the Rice and Seasonings (5 minutes)
- Next, bring in 2 cups of cooked rice and break up any clumps with a wooden spoon. Stir it all together for another 2 minutes.
- Then, stir in 3 tablespoons of ketchup and 1 teaspoon of soy sauce. Season with a couple pinches of salt and pepper. Cook for 2 more minutes until it smells absolutely amazing!
Mold the Rice (2 minutes)
- Now, transfer your flavorful rice mixture to a bowl and mold it into a mound. You’re essentially creating a cozy little nest for the eggs to wrap around.
Whisk the Eggs (3 minutes)
- In another bowl, beat together the 4 large eggs with 2 tablespoons of milk. Make sure they’re fluffy and well-combined, this is the base for your delicious omelet!
Cook the Omelet (5-7 minutes)
- Heat the remaining 1 tablespoon of butter and 1 teaspoon of vegetable oil in a non-stick pan over medium heat. Pour the egg mixture in and gently cook, stirring every so often, until it’s just set but still slightly runny, about 4-5 minutes.
Finish It! (3 minutes)
- Place the rice mound right in the center of the omelet. Now the fun part! Carefully fold the edges of the omelet over the rice, forming a little package, and flip it seam-side down onto a plate.
Garnish and Serve (2 minutes)
- Garnish with a drizzle of ketchup or demi-glace and scatter chopped green onions on top. Serve hot and enjoy immediately!
There’s nothing like the taste of this comforting dish wafting through the house. Trust me, you’ll want to eat this right away!
Why I Love This Recipe
This is my go-to recipe when I need something filling and quick, perfect for those hectic weeknights when the idea of cooking feels daunting. I’m a real sucker for rice and eggs, and this combo? Heaven! The best part is you can use whatever you’ve got on hand. I’ve whipped this up many times with leftover veggies or even some shrimp from the freezer. Seriously, it never disappoints!
If you loved this Omelette Rice, be sure to check out my Tsukune (Japanese Chicken Skewers), my Onigiri Japanese Rice Balls, or my Sunomono (Japanese Cucumber Salad)!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it perfect for busy weeknights. Whether you’re coming home from a long day at work or juggling kids’ activities, you can whip this up without much fuss!
One-Pan Wonder
Minimal cleanup required! You only need a skillet and a bowl (not counting utensils), which makes it super simple to whip up. Less time cleaning means more time enjoying!
Budget-Friendly
Uses affordable, everyday ingredients you probably already have in your kitchen. It’s always nice to make a delicious meal without breaking the bank!
Customizable
This dish is incredibly flexible! You can switch out the proteins or add in different vegetables based on what’s in your fridge.
Comfort Food
Loaded with tons of flavor, it’s the kind of meal that wraps you in a cozy blanket of yumminess. You’ll find your family asking for this again and again!
Serving and Storage Tips
How to Serve This Omelette Rice
Serve your Omelette Rice hot, drizzled with extra ketchup or sauce of your choice! It pairs beautifully with a side of steamed veggies or a light salad to balance the meal.
Storage
If you have leftovers (which is rare if you’re serving a family!), store them in an airtight container in the refrigerator. They will keep fresh for about 2-3 days.
Reheating Instructions
I recommend reheating in a skillet over medium heat to keep that fluffy texture intact. Just add a splash of water to create some steam, cover it, and allow it to heat through for a few minutes.
Freezer Friendly
Yes! This dish is freezer-friendly. Simply let it cool completely before placing it in a freezer-safe container. It will last up to 2 months. Just thaw overnight in the fridge when you’re ready to eat!
If you’re looking for a simple yet flavor-packed meal that you’ll want to make time and time again, give this Omelette Rice (Japanese Rice Omelet) a shot! It’s a cozy dish that truly warms the soul. Enjoy every bite!
And there you have it! This Omelette Rice recipe is not just another quick meal but a delightful symphony of flavors that everyone will adore. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Omelette Rice
Ingredients
Method
- Chop the chicken breast into bite-sized pieces and dice the onion. You can do this step ahead of time.
- Heat 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
- Add 2 cups of cooked rice and break up any clumps with a wooden spoon. Stir for 2 minutes.
- Stir in 3 tablespoons of ketchup and 1 teaspoon of soy sauce. Season with salt and pepper, cooking for another 2 minutes.
- Transfer the rice mixture to a bowl and mold it into a mound.
- In another bowl, beat together the 4 eggs with 2 tablespoons of milk until fluffy.
- Heat the remaining 1 tablespoon of butter and 1 teaspoon of oil in a non-stick pan over medium heat. Pour in the egg mixture and gently stir until just set but slightly runny, about 4-5 minutes.
- Place the rice mound in the center of the omelet and fold the edges over the rice.
- Carefully flip it seam-side down onto a plate.
- Garnish with ketchup or demi-glace and sprinkle chopped green onions on top. Serve hot.