I adore it when the Japanese language adopts words from other languages but with that lilting multisyllabic style they have. Like omurice, which is omelette (omuretsu) and rice (raisu) shoved together. It’s a totally fitting of this dish too, which is literally ketchup fried rice wrapped in an omelette and topped with ketchup.

I’ve been busy rotating and retreating to some old dishes that are easy to make in bulk, so since I had fried rice things, I decided to exercise my recently developed experience with eggs.

I worked off the recipe from justonecookbook. People keep on telling me about the really fancy version with the awesome unfurling egg pocket. I can work on that later, I guess.

Omurice

• Make ketchup fried rice without egg:
  • Cook 2 cups rice with 80% water. Or gather as much leftover rice.
  • Saute a medium onion diced. Add 3 chicken thighs cut small chunks. Season with salt and generous pepper. Cook. Add 1/2 lb frozen veggies (e.g. corn, carrots, peas, beans).
  • Cut in cooked rice. Add 1 tbsp soy sauce and 1.5 tbsp ketchup.
• Make thin omelettes:
  • beat 1 egg and 1 tbsp milk.
  • Over medium heat, add ~1/2 tsp oil or butter. Pour in egg mixture, and tilt pan to coat. When it sets on the bottom, turn heat to low.
• Optionally spread some shredded cheese down the center.
• Heap fried rice down the center, less at the edges.
• With a spatula, delicately fold over the uncovered side edges. It’s okay if the edges don’t meet or if they rip a little. Scoot omelette to side, then flip upside down onto plate. Garnish with ketchup.