Omurice (Japanese Rice Omelet)

Up close with a plate of omurice cut open to show the fried rice inside.

Omurice (Japanese Rice Omelet)

Omurice or Japanese rice omelet is made with ketchup fried rice that is then topped with a softly scrambled fluffy egg omelet. This simple yet addicting omurice recipe is the most delicious comfort dish.

Course Breakfast, Lunch & Dinner Recipes, Main Course

Cuisine Asian Fusion, Japanese

Keyword Japanese omelette rice, Japanese rice omelet, ketchup fried rice, ketchup rice, omelette rice, omurice, omurice recipe, rice omelette

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 652kcal

Author Megan

Equipment

Ingredients

Fried Rice

¼ yellow onion diced
3 clove garlic minced
6-8 oz chicken thighs about 2 boneless skinless and cut into bite sized pieces
¼ cup frozen mixed vegetables
3 brown mushrooms diced
2 cup cooked white rice day old
2 tablespoon ketchup
1 tablespoon soy sauce

Omelette

6 large eggs divided
2 tablespoon milk divided
½ teaspoon salt divided
Ketchup for serving
1 tbsp Parsley minced for serving

Instructions

Fried Rice

Make the rice. The day before cook your rice to create a firmer and heartier rice. If you cook the day of, use slightly less water so the rice is on the drier side.
Saute onions and garlic. Heat 1-2 tablespoons of cooking oil onto a large frying pan over medium heat. Saute the diced onions and minced garlic until translucent and lightly browned, about 2 minutes.
Cook the chicken. Season the chicken with salt and pepper. Then add the cut chicken into the skillet and cook until it is no longer pink about 2-3 minutes.
Cook vegetables. Add the diced mushrooms, and frozen vegetables and toss to combine, about 1 minute.
Add rice. Add the rice and toss to combine. Use a wooden spoon to break up any rice clumps into small pieces, about 1 minute.
Season the rice. Add the ketchup and soy sauce and toss to combine, about 30 seconds.
Plate the rice. Pack the rice into a small bowl and then flip it onto a plate.

Egg Omelet

Whisk the omelet together. In a mixing bowl, whisk the 2 eggs, 1 tablespoon of milk and 1/4 teaspoon of salt until combined.
Cook the egg omelet. Heat a non-stick skillet over medium low heat until warm. Then add olive oil to grease the pan. Pour in the egg mixture and lift the pan to spread the eggs evenly. Lightly scramble for 5 seconds to form a few curdles and then let the eggs cook are about 80% cooked through, and remove from heat and slide onto the eggs.
Serve. Repeat with the second egg omelet and drizzle some ketchup over the top and minced parsley. Enjoy!

Notes

Use day-old rice. Using day-old rice for the ketchup rice is important to prevent the rice from breaking apart too much or becoming overly mushy. If you are in a time crunch, you can simply make the rice with less water than normal for a drier consistency which should hold its shape when cooked.
Add frozen mixed vegetables. Frozen mixed vegetables tend to be soft when thawed. To prevent the vegetables from overcooking and becoming overly mushy, toss the vegetables into the skillet when they are frozen.
Use a nonstick skillet for the eggs. For a clean egg omelet look, I highly recommend using your most nonstick skillet for the easiest transfer.
Cook the eggs over medium-low heat. You want the eggs to be lightly scrambled but still hold a crepe shape. That means you have to move very quickly to lightly scramble the eggs in the first 5-10 seconds and then leave them to cook untouched until it is about 80% cooked.
Storage Instructions: This Japanese rice omelet is best served immediately. You can store any leftover omelet rice in an airtight container in the refrigerator for up to 3 days.

Nutrition