Japanese Omelette Recipe

Japan's omurice, which also is going via the names omumeshi and omuraisu, is an addictive dish of fried rice served with an omelette. it is pretty clean to make at domestic. on this recipe, the rice is fried with onion, carrot, and diced chook, then tossed with ketchup to shape a flavorful glaze. by not rolling the eggs into a true omelette form, you'll find it some distance easier to drape them over the rice, because the dish is served in Japan.

Ingredients

• 2 cups cooked white sushi rice (12 ounces; 350g)
• 5 tablespoons (75ml) vegetable or canola oil, divided
• 1/2 cup minced yellow onion (100g; about 1/2 medium onion)
• 1/2 cup diced carrot (100g; about 1 large carrot)
• 3 ounces diced skinless, boneless chicken thigh (80g; about 1/2 cup)
• 1/4 cup ketchup (60ml), thinned with 1 tablespoon (15ml) water, plus more ketchup for serving
• 1 scallion, thinly sliced
• Kosher salt and freshly ground black pepper
• 4 large eggs, beaten with a pinch of salt
• Kewpie mayonnaise, for serving 

method

1. If using day-old rice, switch to a medium bowl and destroy rice up along with your hands into individual grains before intending. warmness 1 tablespoon (15ml) vegetable oil in a 10-inch carbon metal or nonstick skillet over excessive warmth till lightly smoking. upload half of of rice and cook dinner, stirring and tossing, until rice is faded brown and toasted and has a lightly chewy texture, approximately 3 minutes. switch to a medium bowl. Repeat with any other tablespoon (15ml) oil and last rice.
2. add 2 extra tablespoons (30ml) oil to skillet, go back to excessive warmth, and warmth until smoking. add onion and carrot and cook, stirring and tossing, until simply tender and lightly browned in spots, about three mins. add chicken and cook, stirring, until cooked through and beginning to gently brown, approximately three minutes.
3. go back rice to pan and toss till nicely combined with vegetables. upload thinned ketchup and cook, stirring and tossing, until ketchup sauce is reduced and each grain of rice is separate and coated in a glittery sheen of ketchup. Toss in scallion, then season with salt and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate each so that bowl is sitting inverted on pinnacle of plate. Set aside.
4. Wipe out skillet with a paper towel and return to medium-high warmth. add last 1 tablespoon (15ml) oil and warmth till shimmering. upload eggs and stir rapidly with a spatula, at the same time as shaking pan to agitate eggs; make certain to transport spatula all around pan to interrupt up curds and scrape them from bottom of skillet as they form. forestall stirring as quickly as eggs are very softly scrambled and creamy (but nevertheless unfastened sufficient to return together into a single mass), 1 to 2 minutes.
5. the usage of spatula, lightly unfold egg in a fair layer around skillet and scrape down any wispy bits around the rims. The pinnacle surface have to be unfastened and creamy, however if it appears too liquid and uncooked, let prepare dinner, undisturbed, for some other few seconds. (If it nonetheless flows, you can swirl skillet to ship unfastened egg to the rims, where it'll set more quick.) dispose of from heat.
6. carry bowl from rice; rice should preserve a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of ketchup and Kewpie mayonnaise, if the use of. Serve right away.