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Fluffy Omurice

Fluffy Omurice

A classic omurice: chicken and onion fried rice wrapped in eggs stirred from the outside in for a soft, fluffy finish. Topped with sauce and parsley.

EuropeanRice DishMain1 serving30 min(Prep 10 min + Cook 20 min)720 kcal
One PanKid-friendlySolo Meal

JunsKitchen

I cook as a hobby on weekends. Feel free to leave a comment anytime — requests are always welcome!

24recipes·36cooked

INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

  1. 1

    Finely chop the onion.

    1:04~3 min
  2. 2

    Peel the skin off the chicken thigh and set it aside (it will be used later to render fat).

    1:23~1 min
  3. 3

    Cut the chicken thigh into 1-2 cm cubes.

    1:30~3 min
  4. 4

    Heat the chicken skin in a frying pan to render out fat full of chicken flavor.

    1:41~4 min
  5. 5

    Stir-fry the chicken in the rendered chicken fat.

    1:51~4 min
  6. 6

    Add the onion and stir-fry.

    2:06~3 min
  7. 7

    Add the butter and let it melt to add flavor.

    2:11~1 min
  8. 8

    Add the rice and stir-fry, breaking it up as you mix.

    2:15~3 min
  9. 9

    Add the sauce and mix until the seasoning is evenly distributed to finish the chicken rice.

    2:18~2 min
  10. 10

    Plate the chicken rice and shape it. A rice paddle works well for shaping.

    2:23~2 min
  11. 11

    Beat the eggs and strain them for a smooth egg mixture.

    2:42~3 min
  12. 12

    Coat the pan with oil, pour in the egg mixture, stir from the outside in, and once half-set, fold it toward the center and flip it over.

    2:58~3 min
  13. 13

    Place the egg on top of the chicken rice and cut it open by drawing a knife from the far side toward you.

    3:53~1 min
  14. 14

    Pour over the sauce, sprinkle with parsley, and serve.

    3:59~1 min

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