Japan

Omurice, made with supermarket ingredients

Name: Omurice
Total time: 20 min
Yield: 2
Cuisine: Japan
Ingredients: Cooked white rice (700 ml); Chicken thigh (110 g, diced); Onion (1/2, finely chopped); Butter (2 tbsp); Ketchup (5 tbsp); Eggs (4); Milk (2 tbsp)

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min2 to wash

3 lazy steps

1
Sauté diced chicken and onion in 1 tbsp butter until cooked through, stir in the cooked rice and 4 tbsp ketchup until even, then divide between two plates.
2
Whisk the eggs with milk, then heat 1/2 tbsp butter in a skillet and cook half the mixture over medium-high heat, stirring rapidly until soft-scrambled.
3
Slide the soft egg over one plate of ketchup rice, repeat for the second serving, and drizzle extra ketchup on top.

How it's eaten in Japan

In Japan, omurice is usually served topped with a zig-zag of ketchup or a rich demi-glace sauce.

Ingredients (serves 2)

Cooked white rice700 ml
Chicken thigh110 g, diced
Swap: Diced cooked ham (110 g)（No knife needed・Faster prep）
Onion1/2, finely chopped
Butter2 tbsp
Ketchup5 tbsp
Eggs4
Milk2 tbsp

Authentic ingredients in Japan

Cooked Japanese short-grain rice700 ml
Chicken thigh110 g
Onion1/2
Butter2 tbsp
Eggs4
Milk2 tbsp
Ketchup5 tbsp
Soy sauce1/2 tsp

Optional authentic touch
Traditional style wraps the ketchup rice tightly inside a thin, seamless egg envelope before turning it onto the plate.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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