Omurice (Omelette rice)

Introduction

It is a classic-style Japanese dish popular at home, enjoyed by people of all ages but particularly children. This Western-inspired dish is unique to Japan, consisting of an omelette made with fried chicken rice or seasoned ketchup rice and thin, fried scrambled eggs wrapping around.

While several Japanese restaurants claim to have invented omurice in the early 1900s, it was in 1925 that a chef at Hokkyokusei, a Western-style diner in Osaka, crafted a version similar to the omurice we enjoy today.

Now, let’s learn how we can easily prepare a delicious omurice from available ingredients in your kitchen.

Ingredients for 2 serves

1.For fried rice

• 1 cup rice (preferably day-old rice) – cook well (how to cook rice with or without a cooker. )
• ½ cup chicken breast or thigh, diced (optional, substitute with tofu for vegetarian)
• ½ small onion, finely chopped
• ¼ cup mixed vegetables (e.g., peas, carrots, or corn)
• 3 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp vegetable oil or butter
• Salt and pepper to taste

2. For omelette

• 4 large eggs
• 2 tbsp milk (optional, for fluffier eggs)
• 1 tbsp butter or vegetable oil
• Salt to taste

3. Garnish (Optional):

• Ketchup

• Parsley or green onions, finely chopped

Steps to make omurice

1. Prepare the Fried Rice

• Heat the vegetable oil or butter in a frying pan over medium heat.
• Add the diced chicken and cook until no longer pink (or cook tofu until lightly browned).
• Add the chopped onion and stir-fry until softened.
• Add the mixed vegetables and cook for another 2 minutes.
• Add the cooked rice, breaking up any clumps with a spatula. Stir-fry everything together.
• Add ketchup and soy sauce, mixing until the rice is evenly coated. Season with salt and pepper to taste.
• Remove the fried rice from the pan and shape it into two oval mounds on serving plates.

2. Make the Omelette

• Crack the eggs into a bowl, add a pinch of salt and the milk (if using), and whisk until well combined.
• Heat butter or oil in a clean frying pan over medium-low heat.
• Pour half of the egg mixture into the pan, swirling to coat the bottom evenly.
• Let the egg cook gently until the edges set but the center is still slightly runny (don’t overcook!).
• Carefully slide the omelette onto one mound of rice. Repeat with the remaining egg mixture for the second plate.

3. Serve Omurice

• Shape the omelette gently over the rice, tucking the edges underneath if possible.
• Drizzle ketchup over the top in a zigzag pattern or any design of your choice.
• Garnish with parsley or chopped green onions, if desired.

Tips

• Rice Texture: Day-old rice works best as it’s less sticky and easier to stir-fry.
• Omelette Technique: If you prefer a “runnier” style, cook the eggs until just barely set before sliding them onto the rice.
• Customization: Add mushrooms, bell peppers, or other vegetables to the fried rice for variety. You can also substitute chicken with shrimp, ham, or sausage.

Enjoy your homemade Omurice!