Folded omurice
Ketchup rice tucked inside a thin omelette.
Japan · Tender, Firm · A little practice · Researched
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 1
20–24 cm frying pan · Silicone spatula · Small bowl
Ingredients
- 200 g cooked rice, refrigerated promptly after cooking
- 50 g onion, finely chopped
- 30 g frozen peas
- 1 tbsp ketchup
- 1 tsp soy sauce
- 1 tsp neutral oil
- 2 large eggs
- 1 tbsp milk
- 5 g butter
- A pinch of salt
- 1 tsp ketchup, to finish
Method
Make the ketchup rice
Cook the onion in oil over moderate heat for 4–5 minutes. Add peas and rice; stir-fry until steaming hot throughout. Mix in ketchup and soy sauce, then mound on a warm plate.
Look for: Every part of the rice is hot; no cold clumps remain.
Beat the eggs
Mix eggs, milk and salt. Wipe the pan clean and melt butter over moderate heat.
Look for: The mixture has no long streaks of white.
Make the wrapper
Pour in the eggs. Lift the edges and tilt the pan to spread uncooked egg into the gaps.
Look for: A thin, flexible sheet forms with a nearly set top.
Fill and fold
Place the hot rice in an oval along the centre, leaving the edges free. Fold both sides of the egg over the rice.
Look for: The rice sits within the wrapper without overfilling it.
Turn out
Hold a plate over the pan and turn out seam-side down, keeping hands protected from the hot pan. Add the finishing ketchup.
Safety: Use cooked rice refrigerated promptly and kept cold until cooking. Reheat until steaming throughout and serve at once; do not use rice left warm for hours.
Look for: An oval packet encloses the hot rice.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
A torn wrapper often means too much rice or a dry egg sheet. Use a modest oval of rice and fold while the egg still bends.
About this version
About this version
A meat-free home adaptation of Japanese ketchup-rice omurice. Chicken is common but needs its own thorough cooking before the rice is added.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.