Omurice: Japanese Fried Rice Omelet

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about our editorial process
Setsuko Yoshizuka
Published on 08/08/19 by Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats's Editorial Process

Updated 08/08/19

Omurice with ketchup

Imagenavi/Getty Images

 
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
1096 Calories
24g Fat
170g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 1096
% Daily Value*
Total Fat 24g 30%
Saturated Fat 6g 31%
Cholesterol 464mg 155%
Sodium 425mg 18%
Total Carbohydrate 170g 62%
Dietary Fiber 9g 31%
Protein 46g
Calcium 119mg 9%
*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 onion (chopped)
  • 4 white mushrooms (sliced)
  • 1 green pepper (cored and finely chopped)
  • 4 cups Japanese rice (steamed)
  • Salt to taste
  • Pepper to taste
  • 1/4 cup ketchup, plus more for serving
  • 8 eggs (divided)

Steps to Make It

  1. Heat vegetable oil in a large skillet and saute chicken until golden. Add onion, mushrooms, and green pepper in the skillet and saute together until softened.

  2. Add steamed rice to the pan and stir-fry together. Sprinkle in some salt and pepper to taste. Turn off the heat and add ketchup and mix well. Set the seasoned rice aside.

  3. Heat about 1 teaspoon of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice.

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

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