Eggsistential Wrap
Classic Japanese Omurice Featuring Savory Fried Rice and a Fluffy Omelette Blanket
45 minutes
Serves 4
DinnerJapaneseNut-freeShellfish-free
Herb's take
This Japanese comfort classic fuses East and West, wrapping umami-packed fried rice in a custardy omelette and topping it with demi-glace, a true weeknight showstopper. You'll master the art of creamy yet sturdy eggs and learn why leftover rice is the secret to superior fried rice.
Equipment needed
- Rice cooker (or heavy-bottomed saucepan)
- Nonstick skillet (12-inch recommended)
- Small saucepan
Ingredients
Yield
4
Instructions
- 01Rinse the uncooked rice in cold water until the water runs mostly clear, then drain. Combine rice and water in a rice cooker or heavy saucepan. Cook until tender, then spread the rice on a baking sheet to cool and dry slightly.
- 02In a large nonstick skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Add the diced onion and carrot and sauté until softened, about 3 minutes.
- 03Add the chicken thighs and cook, stirring occasionally, until no longer pink and starting to brown, about 4 minutes.
- 04Add the minced garlic and stir until fragrant, about 30 seconds.
- 05Add the cooked rice and 1/2 cup green peas to the skillet. Stir-fry for 2 minutes, breaking up clumps.
- 06Add 1/4 cup ketchup and the soy sauce. Stir well to coat all ingredients and fry until everything is evenly colored and slightly caramelized, 2 to 3 minutes. Season with salt and pepper to taste. Transfer the fried rice to a bowl and wipe out the skillet.
- 07In a small saucepan, combine demi-glace and Worcestershire-style sauce. Warm gently over low heat until just simmering, then keep warm.
- 08Crack the eggs into a mixing bowl. Add the milk and whisk until fully blended and slightly frothy.
- 09Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a clean nonstick skillet over medium-high heat. Pour in 1/4 of the egg mixture (for one omelette). Swirl to coat the bottom, then cook, stirring gently with chopsticks or a spatula, until just barely set but still slightly runny on top, about 1 minute.
- 10Spoon 1/4 of the fried rice into the center of the omelette. Fold the sides of the omelette over the rice to encase it, then carefully tip or slide the whole packet seam-side down onto a serving plate. Repeat with remaining butter, oil, eggs, and rice to make four omurice.
- 11Drizzle each omurice with warm demi-glace and a zigzag of the remaining ketchup. Sprinkle with chopped parsley.
- 12Serve immediately, with extra demi-glace and ketchup on the side for customizing.
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