ウチのチキンライス＆オムライス♡ 
Our Chicken Rice & Omurice
This is the classic flavor of an old-fashioned Western-style diner. Simple chicken rice made with care is truly delicious. The simpler the dish, the more important it is to make it well.
Recipe background:
I loved the omurice and hamburg steak my grandfather made at his restaurant, which was a mix between a Western-style diner and a restaurant. He passed away early, so I couldn't learn directly from him, but I tried to get as close as possible to his recipes. It might not be much different from what you make at home, but I hope you enjoy it!
Our Chicken Rice & Omurice
This is the classic flavor of an old-fashioned Western-style diner. Simple chicken rice made with care is truly delicious. The simpler the dish, the more important it is to make it well.
Recipe background:
I loved the omurice and hamburg steak my grandfather made at his restaurant, which was a mix between a Western-style diner and a restaurant. He passed away early, so I couldn't learn directly from him, but I tried to get as close as possible to his recipes. It might not be much different from what you make at home, but I hope you enjoy it!
Cooking Instructions
- 1
Cut the chicken and onion as described above. Season both with salt and pepper.
- 2
Heat a frying pan or wok over high heat and add vegetable oil (or your preferred oil).
- 3
Place the chicken in the pan skin-side down and season lightly with salt and pepper. Flip the pieces partway through and brown both sides lightly.
- 4
Once the chicken is browned, add the white wine. Cover and steam the chicken for 1–2 minutes over medium heat.
- 5
Add the diced onion to the pan and season lightly with salt and pepper again. Sauté until the onion turns translucent, then turn off the heat.
- 6
Add the ketchup, Worcestershire sauce, and garlic powder to the pan. Cook over low heat.
- 7
It may look like a lot of sauce or seem strong in flavor, but it's just right for the amount of rice used.
- 8
Add all the warm cooked rice to the pan. (If using cold rice, warm it up in the microwave first.)
- 9
Mix the rice well so the color is even throughout.
- 10
Turn the heat to high at the end and stir to help evaporate excess moisture. (Mix by cutting through the rice to avoid burning.)
- 11
It won't be as dry as fried rice, but it will become somewhat fluffy. Adjust the taste with salt and pepper. It's delicious as is!
- 12
[For Omurice] Beat the eggs and all ingredients marked A together until well combined. (Mayonnaise makes the eggs fluffy but doesn't affect the taste.)
- 13
Heat a frying pan over high heat, then reduce to medium and melt the butter. Once the butter is fully melted and bubbling, pour in the egg mixture.
- 14
Lower the heat slightly. Move the pan back and forth while stirring the eggs in large circles with the back of a fork.
- 15
The eggs will set quickly. When the eggs can move around the pan and there's still a little liquid left, turn off the heat.
- 16
Place the chicken rice on the edge of the omelet, opposite the handle or parallel to it. (Be careful not to tear the eggs.)
- 17
While it's common to place the rice in the center, I find it easier to put it on the edge. Do whichever is easier for you.
- 18
Ideally, you would tap the handle and roll the omelet up, but if not, gently use a spatula at the marked spot.
- 19
Tilt the pan and slide the omelet onto a plate, starting from the marked spot. The right side of the omelet will naturally follow.
- 20
Once the omelet is on the plate, use the edge of the pan to fold the right side of the egg over the rice.
- 21
If the shape isn't perfect, quickly adjust it with a paper towel.
- 22
Top with ketchup or your favorite sauce. Steps 16–20 are easy if you stay calm!
- 23
[For an easier, creamier omelet] Simply slide the eggs from step 15 directly onto the rice.
- 24
For the chicken rice base, you can use a bowl or mold to shape it before placing it on the plate for a nice presentation.
- 25
The eggs set very quickly, so even if you think it's too soon at step 15, they'll be just right in a moment.
- 26
I often serve this with a simple demi-glace style sauce. Enjoy with the sauce for extra creaminess!
- 27
Enjoy delicious, creamy omurice at home. Try different variations, too!
- 28
In July 2014, this recipe was featured in 'Cookpad's Most Popular Side Dishes 108' by Fusosha Publishing. I'm truly grateful.
- 29
For fluffy scrambled eggs, you can also use my 'No-Oil Hotel-Style Scrambled Eggs' (ID19003550).
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