Omurice: Japanese Fried Rice Omelet

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 10/8/21
Omelet rice recipe

The Spruce / Zorica Lakonic

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
567 Calories
16g Fat
68g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 567
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 20%
Cholesterol 420mg 140%
Sodium 467mg 20%
Total Carbohydrate 68g 25%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 36g
Vitamin C 23mg 115%
Calcium 78mg 6%
Iron 3mg 18%
Potassium 509mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Omurice is a Japanese word for "omelet and rice" and is an omelet wrapped around fried rice and topped with ketchup--a perfect example of Western influence on Japanese cuisine. In Japan, you will find omurice cooked at home and served at Western-style diners. This dish is most commonly made with chicken, which is stir-fried with rice and ketchup. But there are many variations including using other meats and vegetables, as well as replacing the ketchup with beef broth or demi-glace (a rich veal stock). The egg can be wrapped around the rice—similar to a burrito—or draped over a mound of rice spooned onto a plate. Either way, topping with a dollop of ketchup is customary.

This recipe calls for mushrooms and green pepper, but feel free to swap them out for your favorite vegetables, such as spinach, asparagus, broccoli, or chopped green beans. 

Ingredients

  • 1 tablespoon vegetable oil, for frying

  • 1/2 pound boneless chicken breast, cut into small pieces

  • 1/2 medium onion, chopped

  • 4 white mushrooms, sliced

  • 1 pepper green pepper, cored and finely chopped

  • 4 cups Japanese rice, steamed

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup ketchup, plus more for serving

  • 8 large eggs, divided

Steps to Make It

  1. Gather the ingredients.

    Ingredients for omelet rice
    The Spruce / Zorica Lakonic

  2. Heat vegetable oil in a large skillet and saute chicken until golden.

    Heat vegetable oil
    The Spruce / Zorica Lakonic

  3. Add onion, mushrooms, and green pepper in the skillet and saute together until softened.

    Peppers and onions
    The Spruce / Zorica Lakonic

  4. Add steamed rice to the pan and stir-fry together. Sprinkle in some salt and pepper to taste.

    Add steamed rice
    The Spruce / Zorica Lakonic

  5. Turn off the heat and add ketchup and mix well. Set the seasoned rice aside.

    Omelet rice
    The Spruce / Zorica Lakonic

  6. Heat about 1 teaspoon of vegetable oil in a large skillet.

    Oil in pan
    The Spruce / Zorica Lakonic

  7. Beat two eggs in a small bowl.

    Eggs in bowl
    The Spruce / Zorica Lakonic

  8. Pour the egg in the skillet. Quickly spread the egg and make a round omelet.

    Eggs in skillet
    The Spruce / Zorica Lakonic

  9. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of the omelet over the rice.

    Rice filling in omelet
    The Spruce / Zorica Lakonic

  10. Cover the frying pan with a plate and carefully flip over to place the omurice on the plate. Repeat this cooking and flipping process to make four omurice.

    Cover the frying pan
    The Spruce / Zorica Lakonic

  11. Put some ketchup on top of the omurice just before serving.

    Ketchup on omelet
    The Spruce / Zorica Lakonic