Name: Omurice (Japanese Rice Omelet)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 ½ cups cooked white rice (preferably day-old); 3 large eggs; ½ cup diced chicken (or ham or shrimp); ¼ cup finely chopped onion; 2 to 3 tablespoons ketchup; 1 tablespoon milk or cream (optional); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon butter or oil (for frying); 1 tablespoon butter (for omelet); 1 tablespoon chopped green onions or parsley (for garnish)

Have you ever wished your favorite comfort food came wrapped in a golden, pillowy omelet? That’s exactly what you get with Omurice – a beloved Japanese dish that marries the simplicity of fried rice with the elegance of a softly cooked egg. Popular in Japanese diners and homes alike, Omurice brings a sweet-savory twist to weeknight dinners or weekend cravings.

At its heart, Omurice is fried rice tossed in ketchup or demi-glace, enveloped in an omelet, then drizzled with more sauce for extra indulgence. It’s the kind of dish that charms both kids and adults, effortlessly customizable with whatever meat or veggies you have on hand. Whether you’re new to Japanese cooking or already a fan of Yoshoku (Western-influenced Japanese cuisine), this dish is the gateway to something truly satisfying.

Preparation Phase & Tools to Use

To make a flawless Omurice, a few tools go a long way in making the process smooth and enjoyable:

Non-stick skillet or omelet pan: This is critical for cooking the eggs. A non-stick surface ensures your omelet slides easily off the pan without tearing, giving you that iconic smooth finish.
Wooden spatula or silicone spoon: Ideal for tossing the rice without damaging your pan and for stirring the eggs gently.
Mixing bowl: For beating eggs thoroughly and seasoning them evenly.
Rice cooker or pot: Perfect rice is the backbone of Omurice. Day-old rice from your rice cooker has just the right dryness to soak up flavors and fry well.
Sharp knife and cutting board: Essential for prepping veggies, meats, and garnishes quickly and efficiently.

These basics ensure both the rice and omelet elements cook correctly and come together seamlessly on the plate.

Ingredients for the Omurice (Japanese Rice Omelet)

Cooked white rice: Day-old rice works best here as it’s less sticky and fries evenly, allowing each grain to absorb the sweet-savory ketchup sauce.
Eggs: The hero of the dish, eggs form the omelet that gently wraps the flavorful rice. Fresh, well-beaten eggs will cook into a soft, luscious shell.
Chicken (or ham/shrimp): Adds protein and makes the fried rice filling heartier. Chicken is the classic choice, but feel free to switch based on preference.
Onion: Brings sweetness and aroma that deepens the flavor of the rice.
Ketchup: Signature to the dish, it lends both color and a tangy-sweet flavor that defines Omurice.
Milk or cream (optional): A splash in the eggs helps achieve a silkier omelet texture.
Salt and pepper: Simple seasoning that enhances all the core ingredients.
Butter or oil: Used for both the rice and the omelet to ensure nothing sticks and to enrich flavor.
Green onions or parsley (for garnish): Adds a pop of color and freshness to finish the dish beautifully.

How To Make the Omurice (Japanese Rice Omelet)

Step 1: Sauté the Filling

In a skillet over medium heat, melt some butter or heat a tablespoon of oil. Add chopped onions and cook until translucent. Stir in diced chicken or your protein of choice, cooking until golden and cooked through.

Step 2: Stir-Fry the Rice

Add the cooked rice to the pan, breaking up clumps and combining well with the onion and meat. Squeeze in ketchup (around 2-3 tablespoons), stirring until every grain is coated and turns a gentle red hue. Season with salt and pepper to taste. Once combined, set the rice aside and keep warm.

Step 3: Make the Omelet

Crack the eggs into a bowl, add a splash of milk or cream, and beat until smooth. Heat a non-stick pan with a bit of butter over medium-low heat. Pour in the eggs, swirling gently to spread evenly. Let it set slightly but stay soft in the center.

Step 4: Assemble and Fold

Spoon the warm rice mixture onto one half of the omelet. Carefully fold the other half over the top, forming a half-moon shape. Slide onto a plate seam-side down. Optionally, shape it with a paper towel to tidy the edges.

Step 5: Garnish and Serve

Drizzle a bit more ketchup on top or add a touch of demi-glace if desired. Sprinkle with chopped green onions or parsley for a final touch.

How to Serve and Store Omurice (Japanese Rice Omelet)

Omurice is best served fresh and hot, straight from the skillet. The omelet should be just set but still soft, hugging the warm fried rice inside. Serve it on a plate with a drizzle of ketchup or demi-glace on top, and a scattering of chopped green onions or parsley for color. Pair it with a side salad or miso soup for a complete meal.

If you’re prepping ahead or have leftovers, allow the Omurice to cool completely before storing. Wrap tightly in foil or transfer to an airtight container and refrigerate for up to 2 days. To reheat, warm gently in a skillet with a lid on low heat or microwave in short bursts. The egg texture may soften slightly, but the flavor stays comforting.

Frequently Asked Questions

What kind of rice should I use for Omurice?

Day-old medium or short-grain white rice works best. It has the right balance of moisture and firmness to fry well without turning mushy.

Can I make it vegetarian?

Absolutely. Swap out the meat for mushrooms, tofu, or extra veggies like bell peppers, carrots, or corn.

Is there a substitute for ketchup?

Yes, you can use tomato paste with a little sugar and vinegar, or try a Japanese-style demi-glace sauce for a more savory depth.

How do I make the omelet soft and fluffy?

Beat the eggs well and add a small splash of milk or cream. Cook them over medium-low heat and remove while still slightly underdone to maintain that custardy texture.

Can I freeze Omurice?

Freezing isn’t ideal due to the egg’s delicate texture. If needed, freeze just the rice mixture and cook the omelet fresh when serving.

What toppings work well with Omurice?

Try shredded cheese, sriracha mayo, or even a drizzle of teriyaki sauce. These can add fun twists to the traditional version.

Want More Japanese-Inspired Comfort Food Ideas?

If Omurice got you hooked on Japanese comfort flavors, you’ll definitely want to explore more! You might enjoy the creamy depth of my Fluffy Japanese Souffle Pancakes, perfect for brunch with a twist. Or for something heartier, the Hawaiian Style Chicken Long Rice Soup offers that same cozy, brothy satisfaction with a Pacific flair.

Craving quick and saucy meals? The Easy Saucy Ramen Noodles are a must-try. And if you’re into that silky egg-and-carb combo, the Creamy Turkey Noodle Soup could be your next favorite bowl.

Feeling adventurous? Give Potsticker Soup a shot – it’s just the right mix of dumpling joy and slurp-worthy broth.

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If you make it, I’d love to know how it went. Did you add cheese? Did you try shrimp or go full veggie? Drop a comment or tag me. I’m always excited to see how Omurice turns out in your kitchen!

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