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Omu Rice with Japanese Curry


  • 2 servings of cooked plain rice

  • 1 chicken thigh meat (cut into bite size)

  • 1/2 yellow onion (finely chopped)

  • 2tbsp green peas

  • 2 - 3tbsp ketchup

  • Salt & pepper

  • Cooking oil

  • 4 eggs


  1. Heat some oil in a wok or frying pan, sauté chopped onion until transparent. Add the chicken and sauté till chicken is cooked. Add green peas, stir through. Add in ketchup, salt and pepper to taste and continue to stir fry. Add in cooked rice and toss rapidly. Dish up and set aside.

  2. Lightly whisk 2 eggs in a bowl (I used only 1 egg). Heat up a frying pan with some oil. Pour in the egg mixture and tilt the pan to coat the base. Cook until eggs are almost set but still a little runny in the middle.

  3. Lower the heat and spoon half of the fried rice mixture in the middle of the omelet. With a spatula, flip one side of the egg over the rice mixture. Pick up the pan and with the unfolded side, slide the omelet from the frying pan to a serving plate, just half way through. Then, carefully tilt and turn the pan over and the omelet is on the plate.

  4. Repeat the same for the remaining portion of the rice. Drizzle with ketchup and serve immediately.

Adapted from Happy Home Baking

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