Omurice Recipe

Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called “chicken rice” even when its made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. “It was the first thing I learned to cook, and now I make it for my son,” he said, confessing that his is fancier than his mom’s, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet. —Hannah Kirshner

Omurice (Japanese Omelette Rice)

Omurice, or Japanese Omelette Rice, is a sweet-and-savory chicken fried rice flavored with ketchup and wrapped in a soft, thin layer of egg. This Western-influenced dish is a yoshoku classic that’s popular among Japanese people of all ages.

Prep: 5min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 609 kcal, Carbohydrate 39 g, Protein 28 g, Fat 37 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 268 mg, Sodium 607 mg, Fiber 2 g, Sugar 4 g, unSaturated Fat 25 g, servingSize 1 serving

Ingredients:

• ½ onion
• 1 boneless, skinless chicken thigh
• 1 Tbsp extra virgin olive oil
• ½ cup frozen mixed vegetables ((defrosted))
• ⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
• ⅛ tsp freshly ground black pepper
• 2 servings cooked Japanese short-grain rice
• 1 Tbsp ketchup ((plus more for decoration))
• 1 tsp soy sauce
• 2 large eggs (50 g w/o shell) ((divided))
• 2 Tbsp milk ((divided))
• 2 Tbsp extra virgin olive oil ((divided))
• 6 Tbsp shredded sharp cheddar cheese ((or any other kind))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients. If you are using 1¾ cups of freshly cooked rice, transfer the hot rice to a baking sheet. Spread it out and let it cool completely.’, ‘name’: ‘Gather all the ingredients. If you are using 1¾ cups of freshly cooked rice, transfer the hot rice to a baking sheet. Spread it out and let it cool completely.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-Ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Ketchup Fried Rice’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mince the onion finely into ⅛-inch (3 mm) pieces.’, ‘name’: ‘Mince the onion finely into ⅛-inch (3 mm) pieces.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-1.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Dice the chicken into ½-inch (1.3 cm) pieces.’, ‘name’: ‘Dice the chicken into ½-inch (1.3 cm) pieces.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oil in a large frying pan over medium heat and sauté the onions until tender.’, ‘name’: ‘Heat the oil in a large frying pan over medium heat and sauté the onions until tender.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken and cook until it’s no longer pink.’, ‘name’: ‘Add the chicken and cook until it’s no longer pink.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the mixed vegetables and season with salt and pepper.’, ‘name’: ‘Add the mixed vegetables and season with salt and pepper.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the cooled rice and use a cutting motion with your spatula to break the clumps into small pieces.’, ‘name’: ‘Add the cooled rice and use a cutting motion with your spatula to break the clumps into small pieces.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the ketchup and soy sauce and stir to combine. Transfer the fried rice to a plate and wash the pan.’, ‘name’: ‘Add the ketchup and soy sauce and stir to combine. Transfer the fried rice to a plate and wash the pan.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-1-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-7.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Omurice’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘We’ll make the omurice one at a time. Whisk 1 egg and 1 Tbsp milk in a small bowl.’, ‘name’: ‘We’ll make the omurice one at a time. Whisk 1 egg and 1 Tbsp milk in a small bowl.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat 1 Tbsp oil in the pan over medium-high heat. Distribute the oil to make sure the surface of the pan is coated well.’, ‘name’: ‘Heat 1 Tbsp oil in the pan over medium-high heat. Distribute the oil to make sure the surface of the pan is coated well.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-9.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When the pan is hot, pour in the egg mixture and tilt the pan to coat the entire surface with the egg. Cook the egg until the bottom has set but the top is still soft. Lower the heat to medium low.’, ‘name’: ‘When the pan is hot, pour in the egg mixture and tilt the pan to coat the entire surface with the egg. Cook the egg until the bottom has set but the top is still soft. Lower the heat to medium low.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-10.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle 3 Tbsp cheese on top, then add half of the ketchup fried rice across the middle of the omelette.’, ‘name’: ‘Sprinkle 3 Tbsp cheese on top, then add half of the ketchup fried rice across the middle of the omelette.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-11.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Use the spatula to fold both sides of the omelette over the middle to cover the fried rice. Carefully move the omurice to the edge of the pan.’, ‘name’: ‘Use the spatula to fold both sides of the omelette over the middle to cover the fried rice. Carefully move the omurice to the edge of the pan.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-12.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Holding a plate in one hand and the pan in the other, flip the pan to transfer the omurice, seam side down, onto the plate.’, ‘name’: ‘Holding a plate in one hand and the pan in the other, flip the pan to transfer the omurice, seam side down, onto the plate.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-13.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘While it’s still hot, cover the omurice with a paper towel and form it with your hands into an elongated oval shape (similar to an American football or rugby ball). Repeat this process to make the next omurice.’, ‘name’: ‘While it’s still hot, cover the omurice with a paper towel and form it with your hands into an elongated oval shape (similar to an American football or rugby ball). Repeat this process to make the next omurice.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-2-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2012/08/Omurice-14.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Drizzle additional ketchup in a zigzag pattern on top for decoration and enjoy.’, ‘name’: ‘Drizzle additional ketchup in a zigzag pattern on top for decoration and enjoy.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2014/07/Omurice-NEW.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.’, ‘name’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.’, ‘url’: ‘https://www.justonecookbook.com/omurice-japanese-omelette-rice/#wprm-recipe-59414-step-4-0’}]}

Omurice (Japanese omelet rice)

Omurice or omelet rice is fried rice wrapped in fluffy scrambled eggs. To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.

Prep: 10min

Total: 20min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 698 kcal, servingSize 1 serving

Ingredients:

• 3 large eggs ((or 4 medium eggs))
• 1/2 tsp salt
• 1 tbsp milk ((or water))
• ½ tbsp cornstarch
• 2 tbsp cooking oil ((I used vegetable oil, you can also use butter))
• ketchup ((optional))

Instruction:

1. Crack 3 large eggs to a bowl, add ½ tsp of salt, beat well.
2. Add 1 tbsp of milk (or water) and ½ tsp of cornstarch to a small bowl. Mix well.
3. Add cornstarch milk/water mixture to eggs, mix well. Sift the egg mixture through a strainer to remove lumps.
4. Heat up a medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.)
5. Pour half of the eggs into the saucepan and quickly stir the eggs with chopsticks or a spatula.
6. Once there’s no liquid egg at the bottom of the pan, and the eggs are set (but are still tender and soft, do not over cook the eggs), pour the fried eggs to the bowl to mix with the raw eggs.
7. Use a whisk or a fork to break up the scrambled eggs into small pea-size pieces, stir until the raw eggs and scrambled eggs are well combined.
8. Heat up the medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.) Pour the egg mixture into the pan.
9. Wait for about 10 seconds until the bottom of the omelet is set. Use a rubber spatula to gently fold one edge of the omelet to the center, and fold the opposite edge to the center. Hold the spatula on the open side for about 10 seconds until the omelet holds its shape.
10. Push the omelet to the edge of the pan, tilt the pan so that it’s standing on its side. Flip the omelet so that the open side is on the side of the pan. Hold for 10 to 15 seconds until the open side is sealed.
11. Place the omelet over fried/steamed rice (see my golden fried rice recipe here). Drizzle with ketchup.
12. To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.

15-Minute Omurice (Japanese Omelette Rice)

This quick & easy Omurice recipe features savory ketchup fried rice wrapped in a soft and luscious egg omelette to give you a burst of flavor in every bite. This simple and delicious omelette rice is the ultimate comfort food for the weekdays and one that the whole family will love.

Prep: 5min

Total: 15min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 567 kcal, servingSize 1 serving

Ingredients:

• 3 tbsp vegetable oil (divided)
• 1/2 green onion (white parts)
• 1/4 onion (diced)
• 1/4 cup (30 g) carrot (diced)
• 100 g spam (or your choice of meat or veggies)
• 2-3 (50 g) button mushrooms (diced)
• 1 cup cooked rice (preferably day-old (see notes below))
• 1 tbsp soy sauce
• 2 tbsp ketchup
• 3 eggs (large)
• 1 tbsp milk
• pinch of salt
• ketchup and parsley (optional) (for garnish)

Instruction:

1. Heat oil in a large pan over medium heat, and add green onion and onion. Cook until fragrant. Add carrot, spam, and mushroom, and cook for 3-4 minutes.
2. Add rice, soy sauce, and ketchup and mix to combine, ensuring all grains are evenly coated. Add to a small bowl and press down to shape the rice.
3. Combine eggs, milk, and salt in a bowl. Heat oil in a non-stick skillet over medium heat, and pour in the egg mixture. Lightly scramble for a few seconds until the eggs are about 80% cooked through, and remove from heat.
4. Place a large plate over the bowl of rice, hold it in the center, and flip carefully to plate the rice in a dome shape. Cover the rice with the egg omelette, and garnish with ketchup and parsley to serve. Enjoy!

How To Make Omurice – A Japanese Rice Omelette

FAQ

What is omurice sauce made of?

Is omurice hard to make?

Is the inside of omurice cooked?

Why do you put ketchup on omurice?