Fried rice with tender juicy chicken topped with a simple omelet and gochujang ketchup.

Chicken Omurice

Serves 2-3

Omurice is an easy dish that uses leftover rice. Served in both Japan and Korea, it is fried rice topped with an omelet. Simple and endlessly adaptable.

My take on omurice includes a rice that is moister than typical fried rice. I think the moister rice matches better with the omelet. If you’d prefer a drier style rice, use a little less sauce when finishing the rice. Oftentimes, omurice is finished with ketchup but I like the gentle spice and depth of a simple gochujang ketchup.

Ingredients

Chicken

227g (0.50 lb) chicken breast, cut into 0.50 in cubes

2 t soy sauce

1.5 t mirin

1.5 t dk brown sugar

0.50 t garlic powder

0.50 t onion powder

0.50 t ground cumin

0.50 t yellow mustard

0.50 t ground black pepper

0.50 t fish sauce

0.50 t sesame oil

1/8 t ground ginger 

Gochujang Ketchup

2 T gochujang

1.5 T ketchup

3 – 4 t sriracha – optional

2 t rice vinegar

2 t soy sauce

1 t water

Stir Fry Sauce

2 T soy sauce

1 T oyster sauce

1 t sesame oil

1.5 t maesil

0.50 t rice vinegar

0.25 t ground black pepper

0.25 t sugar

1/8 t kosher salt

1/8 t MSG

1/8 t ground ginger

Fried rice

200g (1 medium) onion, medium dice

150g (1 medium) carrot, medium dice

20g (2) scallions, sliced

4 garlic cloves, minced

525g (3.5 c) day old rice 

Omelet

4 eggs

Kosher salt to taste

Ground black pepper to taste

Recipe Know-how

1.      In a medium mixing bowl combine the chicken with the marinade ingredients.

• Using your hands, mix well until the chicken has absorbed all of the liquid.

• Allow the chicken to marinate while prepping the remaining ingredients and up to overnight.

2.      In a small bowl, combine the gochujang ketchup ingredients mixing well.

• Taste and adjust seasoning as desired.

• Add additional water as necessary to make a thick squeezable condiment.

• Set aside until needed.

3.      In a small bowl, combine the stir fry sauce ingredients mixing well until the sugar and salt have dissolved. Set aside until needed.

4.      Heat a large saute pan over high heat.

• Add 1 T vegetable oil.

• Add the chicken and spread into a single layer.

• Cook for 2 – 3 minutes or until well browned and cooked 80% of the way on the first side.

• Flip and cook for 30 seconds longer.

• Remove to a bowl.

• Add the onion, carrot, garlic and scallion along with a pinch of salt and pepper.

• Cook for 3 – 4 minutes or until beginning to soften and char slightly.

• Remove the vegetables to the bowl with the chicken.

• Heat the pan until hot again and add 1 T vegetable oil.

• Add the rice and cook for 1 – 2 minutes or until beginning to color and crisp on the first side.

• Toss the rice and cook for 1 minute longer.

• Add the chicken and vegetables tossing well to incorporate.

• Add the stir fry sauce and cook tossing occasionally for 2 - 3 minutes or until the liquid has absorbed and is beginning to caramelize.

• Taste and adjust the seasoning as desired.

• Divide between two plates and shape into an oval.

5.      Heat a small nonstick pan over high heat until hot.

• Beat 2 eggs well and season with salt and pepper.

• Add 1.5 t of oil to the pan and swirl to coat the pan.

• Add the eggs.

• Using a heat proof spatula, stir the eggs while shaking the pan to create curds.

• When 75% set, fold opposite sides of the egg to the center.

• Roll the omelet on top of one plate of rice.

• Repeat with the other two eggs.

6.      Drizzle the ketchup on top of the omelet.

7.      Serve.