Japanese Omurice with Chicken and Ketchup Fried Rice

Name: Japanese Omurice with Chicken and Ketchup Fried Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 cups cold cooked Japanese short-grain white rice, preferably cooked and chilled the day before; 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch pieces; 2 tablespoons neutral cooking oil, divided; 1 small yellow onion, cut into 1/4-inch dice, about 1 cup; 1 medium carrot, peeled and cut into 1/4-inch dice, about 1/2 cup; 4 ounces cremini mushrooms, finely chopped, about 1 1/2 cups; 2 garlic cloves, minced; 1/2 cup frozen peas, thawed; 1/3 cup ketchup; 1 tablespoon Worcestershire sauce; 2 teaspoons low-sodium soy sauce; 1/4 teaspoon ground black pepper; 1/2 cup no-salt-added tomato sauce; 1/4 cup ketchup; 2 tablespoons water; 1 teaspoon Worcestershire sauce; 1 teaspoon unsalted butter; 8 large eggs; 1/4 cup whole milk; 1/4 teaspoon fine salt; 1/8 teaspoon ground white or black pepper; 2 tablespoons unsalted butter, divided into four 1/2-tablespoon portions; 2 tablespoons finely chopped fresh flat-leaf parsley

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

3 cups cold cooked Japanese short-grain white rice
12 ounces boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons neutral cooking oil
1 small yellow onion, diced
1 medium carrot, diced
4 ounces cremini mushrooms, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
1/3 cup ketchup, 1 tablespoon Worcestershire sauce, and 2 teaspoons soy sauce for the rice
1/2 cup no-salt-added tomato sauce, 1/4 cup ketchup, 2 tablespoons water, 1 teaspoon Worcestershire sauce, and 1 teaspoon butter for topping
8 large eggs, 1/4 cup whole milk, 1/4 teaspoon salt, and 1/8 teaspoon ground pepper
2 tablespoons unsalted butter for cooking the omelets
2 tablespoons finely chopped fresh parsley for garnish

Do This

1. Simmer the tomato sauce, 1/4 cup ketchup, water, Worcestershire sauce, and 1 teaspoon butter for 3 minutes.
2. Whisk the eggs with the milk, salt, and pepper, then divide the mixture into four equal portions.
3. Brown the chicken in 1 tablespoon oil for 4 to 5 minutes, until it reaches 165°F.
4. Cook the onion, carrot, mushrooms, and garlic in the remaining oil for 5 to 6 minutes; stir in the peas.
5. Add the rice, 1/3 cup ketchup, Worcestershire sauce, and soy sauce; stir-fry for 5 to 7 minutes.
6. Cook four soft omelets in butter, filling each with one-quarter of the fried rice and folding the egg around it.
7. Turn each omurice seam-side down onto a plate, spoon over the warm tomato sauce, and garnish with parsley.

Why You’ll Love This Recipe

Soft, buttery eggs balance the sweet-savory flavor of ketchup fried rice.
Chicken and colorful vegetables make it a satisfying one-plate meal.
The recipe uses approachable ingredients available at most grocery stores.
Each omelet is cooked individually, so everyone receives a warm, freshly made serving.

Grocery List

Produce: 1 small yellow onion, 1 medium carrot, 4 ounces cremini mushrooms, 2 garlic cloves, 1/2 cup frozen peas, and 2 tablespoons fresh parsley
Meat: 12 ounces boneless, skinless chicken thighs
Dairy and Eggs: 8 large eggs, 1/4 cup whole milk, and 2 tablespoons plus 1 teaspoon unsalted butter
Pantry: Japanese short-grain white rice, neutral cooking oil, ketchup, no-salt-added tomato sauce, Worcestershire sauce, soy sauce, fine salt, and ground black or white pepper

Full Ingredients

For the Chicken Fried Rice

3 cups cold cooked Japanese short-grain white rice, preferably cooked and chilled the day before
12 ounces boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons neutral cooking oil, divided
1 small yellow onion, cut into 1/4-inch dice, about 1 cup
1 medium carrot, peeled and cut into 1/4-inch dice, about 1/2 cup
4 ounces cremini mushrooms, finely chopped, about 1 1/2 cups
2 garlic cloves, minced
1/2 cup frozen peas, thawed
1/3 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons low-sodium soy sauce
1/4 teaspoon ground black pepper

For the Tomato Topping Sauce

1/2 cup no-salt-added tomato sauce
1/4 cup ketchup
2 tablespoons water
1 teaspoon Worcestershire sauce
1 teaspoon unsalted butter

For the Omelets

8 large eggs
1/4 cup whole milk
1/4 teaspoon fine salt
1/8 teaspoon ground white or black pepper
2 tablespoons unsalted butter, divided into four 1/2-tablespoon portions

For Serving

2 tablespoons finely chopped fresh flat-leaf parsley

Japanese Omurice with Chicken and Ketchup Fried Rice – Closeup

Step-by-Step Instructions

Step 1: Make the tomato topping sauce

Combine the no-salt-added tomato sauce, 1/4 cup ketchup, 2 tablespoons water, and 1 teaspoon Worcestershire sauce in a small saucepan. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 3 minutes, stirring occasionally. The sauce should be smooth, glossy, and approximately 180°F to 190°F. Stir in 1 teaspoon butter until melted, cover the pan, and keep the sauce warm over the lowest heat setting.

Step 2: Prepare the rice and egg mixture

Use your fingers or a fork to separate any large clumps in the cold rice. Cold, slightly dry rice is important because it fries cleanly instead of turning mushy. In a medium bowl, whisk the eggs, milk, salt, and pepper until the whites and yolks are completely blended but not excessively foamy. Divide the egg mixture evenly among four small bowls or measuring cups; each portion will be a scant 1/2 cup.

Step 3: Brown the chicken

Heat a large skillet or wok over medium-high heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat the surface. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring two or three times, until lightly browned and cooked through. Check that the thickest pieces have reached an internal temperature of 165°F. Transfer the chicken to a clean plate and set it aside.

Step 4: Cook the vegetables

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the onion, carrot, and mushrooms. Cook for 5 minutes, stirring frequently, until the onion is translucent, the carrot is crisp-tender, and the mushrooms have released most of their moisture. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the thawed peas.

Step 5: Fry and season the rice

Add the cold rice and cooked chicken to the vegetables. Use a spatula to break apart the rice and stir-fry for 3 minutes, allowing some grains to make direct contact with the hot skillet. Add 1/3 cup ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons soy sauce, and 1/4 teaspoon pepper. Cook for another 2 to 3 minutes, tossing constantly, until the rice is evenly coated, steaming hot, and at least 165°F. Remove the skillet from the heat and divide the fried rice into four equal portions, about 1 1/4 cups each.

Step 6: Cook and fill the omelets

Place an 8-inch nonstick skillet over medium-low heat and add one 1/2-tablespoon portion of butter. When the butter melts and begins to foam, pour in one portion of the egg mixture. Stir gently with a silicone spatula for 10 to 15 seconds, then swirl the pan so the egg forms an even round. Cook for 45 to 75 seconds, until the bottom is set and the surface is softly set with no loose liquid remaining. For food safety, the center should reach 160°F; pasteurized eggs may be used if you prefer a softer, more custardy finish.

Place one portion of fried rice in a compact oval down the center of the omelet. Fold the left and right sides of the egg over the rice with the spatula. The edges do not need to meet perfectly because the omelet will be turned seam-side down. Repeat with the remaining butter, egg mixture, and rice to make four omurice portions.

Step 7: Plate, shape, and sauce the omurice

Tilt the skillet over a serving plate and carefully roll the filled omelet out seam-side down. If needed, cover it with a clean paper towel and gently press the sides to create the traditional smooth oval shape. Spoon approximately 3 tablespoons of warm tomato sauce across the top, then finish with 1/2 tablespoon chopped parsley. Serve immediately while the omelet is hot, soft, and buttery.

Pro Tips

Use cold rice: Rice that has chilled for at least 4 hours contains less surface moisture and is less likely to become sticky in the skillet.
Dice the filling evenly: Keep the chicken and vegetables around 1/4 to 1/2 inch so the rice is easy to wrap and pleasant to eat.
Keep the heat moderate for the eggs: Medium-low heat creates a tender yellow omelet without tough, browned edges.
Do not overfill: Use about 1 1/4 cups of rice per omelet. Extra filling makes the egg more likely to split.
Shape it gently: A folded paper towel protects your hands and helps form the hot omelet into a neat oval without tearing it.

Variations

Vegetarian omurice: Omit the chicken and add 4 extra ounces of mushrooms plus 1 cup shelled edamame. Use vegetarian Worcestershire sauce.
Japanese curry omurice: Stir 1 1/2 teaspoons Japanese curry powder into the vegetables before adding the rice.
Cheese-filled omurice: Sprinkle 2 tablespoons shredded low-moisture mozzarella over each rice portion before folding the omelet.

Storage & Make-Ahead

The fried rice and tomato topping sauce can be prepared up to 2 days in advance and refrigerated separately in airtight containers. Cool the rice promptly and refrigerate it within 2 hours of cooking. Reheat the rice in a covered skillet with 1 tablespoon water until it reaches 165°F, and warm the sauce over low heat. For the best soft texture, cook the omelets immediately before serving. Fully assembled leftovers may be refrigerated for up to 3 days, but the eggs will become firmer when reheated. Reheat gently in a covered skillet over low heat or in the microwave at 50 percent power until the center reaches 165°F. The fried rice can be frozen for up to 2 months; freezing the omelets is not recommended.

Nutrition (per serving)