Omurice (Japanese Rice Omelet) Recipe
If you’re looking for a comfort dish that’s both playful and satisfying, you’ll absolutely adore this Omurice (Japanese Rice Omelet). It’s a delightful blend of savory fried rice wrapped in a fluffy omelet, all topped with a tangy ketchup drizzle. This dish captures the heart of Japanese home cooking, combining simple ingredients into a meal that feels both nostalgic and fresh every single time. Whether it’s a quick weeknight dinner or a special weekend treat, Omurice (Japanese Rice Omelet) brings that warm, cozy vibe right to your table.
Ingredients You’ll Need
The magic of Omurice (Japanese Rice Omelet) lies in its simplicity. Each ingredient plays a crucial role, from the tender chicken adding rich protein, to the ketchup giving a perfect tangy kick, and the day-old rice that holds the flavors beautifully without becoming mushy.
- 1/4 yellow onion (diced): Adds sweetness and depth when sautéed lightly.
- 3 cloves garlic (minced): Gives a fragrant, savory aroma to the dish.
- 6-8 oz chicken thighs (boneless, skinless, bite-sized): Provides juicy, tender bites packed with flavor.
- 1/4 cup frozen mixed vegetables: A colorful medley that adds texture and nutrients.
- 3 brown mushrooms (diced): Introduces an earthy taste and meaty texture.
- 2 cups cooked white rice (preferably day old): Best for a fluffy, non-sticky fried rice base.
- 2 tablespoons ketchup: Delivers the signature tangy sweetness essential for Omurice.
- 1 tablespoon soy sauce: Brings umami depth and balances the ketchup’s sweetness.
- 6 large eggs (divided): For that soft, silky omelet envelope.
- 2 tablespoons milk (divided): Makes the eggs extra tender and fluffy.
- 1/2 teaspoon salt (divided): Enhances all the flavors subtly without overpowering.
- Ketchup (for serving): Classic garnish that brightens every bite at the end.
- 1 tablespoon parsley (minced for serving): Adds a fresh, herby burst of color and flavor.
How to Make Omurice (Japanese Rice Omelet)
Step 1: Prepare the Fried Rice
Start by cooking your rice the day before to ensure it’s dry and firm—this is key for perfect fried rice that doesn’t clump or turn mushy. If you’re using freshly made rice, reduce the water slightly for that firmer texture.
Step 2: Sauté Aromatics
Heat 1 to 2 tablespoons of cooking oil in a large frying pan over medium heat. Toss in the diced yellow onion and minced garlic, sautéing until they turn translucent and just start to brown, which takes about 2 minutes. This step unlocks the sweet, savory base that gives life to the fried rice.
Step 3: Cook the Chicken
Season the bite-sized chicken pieces lightly with salt and pepper before adding them to the pan. Cook until the chicken is no longer pink in the middle, about 2 to 3 minutes. This ensures juicy chicken bits that’ll add protein and richness.
Step 4: Add Vegetables
Next, toss in your diced mushrooms and frozen mixed vegetables. Stir everything together for about a minute so the vegetables soften just enough to retain a slight crunch and their natural flavor.
Step 5: Combine with Rice
Add your day-old cooked rice to the pan and break up any big clumps with a wooden spoon. Toss everything together gently but thoroughly so the cooked chicken and veggies mix evenly with the rice, creating a harmonious blend of flavors and textures.
Step 6: Season the Fried Rice
To finish the fried rice, stir in 2 tablespoons of ketchup and 1 tablespoon of soy sauce. These ingredients give the dish its famous sweet-salty tang that balances out the savory chicken and vegetables perfectly. Cook it just about 30 seconds longer to meld all those vibrant flavors.
Step 7: Shape the Rice on the Plate
Pack the fried rice into a small bowl or cup, then carefully flip it onto your serving plate to make a neat rice mound that will be wrapped in the omelet. This step adds a lovely presentation touch, reminiscent of comforting homemade meals you’d find in Japan.
Step 8: Whisk the Eggs
In a bowl, whisk together 2 eggs, 1 tablespoon of milk, and 1/4 teaspoon salt until fully combined. The milk lightens the eggs, giving your omelet that signature soft and silky texture you want from Omurice (Japanese Rice Omelet).
Step 9: Cook the Omelet
Warm a non-stick skillet over medium-low heat and grease lightly with olive oil. Pour in the egg mixture, gently swirling the pan to spread the eggs evenly. Lightly scramble for about 5 seconds, just until a few curds form, then let the eggs cook untouched until mostly set—about 80% done. Remove the skillet from heat before the eggs fully firm up for maximum fluffiness.
Step 10: Assemble and Serve
Slide the cooked omelet onto the piled fried rice, enveloping it gently. Repeat the egg cooking step with the next two eggs for a second serving. Finally, drizzle ketchup on top and sprinkle with minced parsley for that fresh, vibrant finish. Now you’re ready to dig into a plate of pure happiness!
How to Serve Omurice (Japanese Rice Omelet)
Garnishes
A classic drizzle of ketchup atop the omelet is essential—it adds bright color and that sweet tang that makes each bite irresistible. Finely chopped parsley or green onions can add a fresh pop of color and a subtle herbal note that balances the richness beautifully.
Side Dishes
Keep it simple with light accompaniments like a crisp green salad or steamed veggies to contrast the warm, hearty Omurice. Miso soup also pairs wonderfully, offering a comforting broth that rounds out the meal.
Creative Ways to Present
Try serving your Omurice in a dome shape for an elegant look by molding the rice with a bowl before wrapping it. You can also experiment with sauces—swap ketchup for a demi-glace or curry sauce to explore different flavors while keeping the heart of the dish intact.
Make Ahead and Storage
Storing Leftovers
Leftover Omurice keeps well in an airtight container in the refrigerator for up to 2 days. Store the fried rice and omelet separately if possible, to maintain the best texture and flavor before reheating.
Freezing
While freezing is possible, it’s not ideal because the omelet texture will change upon thawing. If you choose to freeze, wrap each portion tightly in plastic wrap and place in a freezer bag, consuming within 1 month for best quality.
Reheating
Reheat gently in a skillet over low heat or in a microwave covered with a damp paper towel to retain moisture. Avoid overheating the eggs to keep them soft and tender as when freshly made.
FAQs
Can I use other meats instead of chicken for Omurice?
Absolutely! Pork, beef, or even shrimp can work beautifully. Just adjust cooking times accordingly to ensure everything is cooked through and tender.
Is Day-old rice necessary for Omurice?
Day-old rice is preferred because it’s dryer and less sticky, making it easier to fry without clumping. If you don’t have leftovers, cook rice with a little less water and allow it to cool completely before using.
Can I make Omurice vegetarian?
Yes! Skip the chicken and load up on vegetables like bell peppers, peas, carrots, and mushrooms for a delightful vegetarian alternative that’s just as comforting.
What’s the best way to get a fluffy omelet for Omurice?
Whisk your eggs thoroughly with a little milk and cook them slowly over medium-low heat. Remove before fully set to preserve softness and slide gently over the rice for that signature look.
How spicy is Omurice?
Omurice isn’t traditionally spicy at all. The flavors lean toward savory and sweet from the ketchup and soy sauce. You can add a little hot sauce or chili powder if you prefer a kick.
Final Thoughts
Making Omurice (Japanese Rice Omelet) at home is such a rewarding experience—it’s simple enough for a weeknight yet special enough to impress friends and family. This dish is a beautiful reminder that humble ingredients, when combined with care and a little love, can create something truly magical. I promise, once you try making this comforting Japanese classic, it’ll become a guaranteed favorite in your recipe rotation!
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Omurice (Japanese Rice Omelet) Recipe
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Diet: Halal
Description
Omurice is a classic Japanese comfort dish featuring fried rice cooked with chicken, vegetables, and seasoned with ketchup and soy sauce, all wrapped in a fluffy, lightly cooked egg omelet. This hearty and flavorful meal is perfect for lunch or dinner and combines the rich taste of savory fried rice with the creamy texture of eggs, garnished with ketchup and fresh parsley for an authentic touch.
Ingredients
For the Fried Rice
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 6–8 oz chicken thighs (about 2 boneless skinless), cut into bite-sized pieces
- 1/4 cup frozen mixed vegetables
- 3 brown mushrooms, diced
- 2 cups cooked white rice (preferably day old)
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- Salt and pepper, to taste
For the Omelet
- 6 large eggs (divided)
- 2 tablespoons milk (divided)
- 1/2 teaspoon salt (divided)
- 1–2 tablespoons cooking oil or olive oil, for frying
For Serving
- Ketchup, for drizzling
- 1 tablespoon parsley, minced
Instructions
- Prepare the Fried Rice: Start by cooking the rice a day in advance or on the day of cooking with slightly less water so the texture is drier and firmer, which is perfect for fried rice.
- Sauté Onions and Garlic: Heat 1-2 tablespoons of cooking oil in a large frying pan over medium heat. Add the diced onion and minced garlic and cook until translucent and lightly browned, about 2 minutes.
- Cook the Chicken: Season the chicken pieces with salt and pepper. Add them to the pan and cook until no longer pink, approximately 2-3 minutes.
- Add Vegetables: Toss in the diced mushrooms and frozen mixed vegetables, cooking for about 1 minute until heated through.
- Add Rice: Add the cooked rice to the pan and use a wooden spoon to break up any clumps, mixing thoroughly for about 1 minute.
- Season the Rice: Stir in ketchup and soy sauce, combining for about 30 seconds until the rice is evenly coated and flavorful.
- Plate the Rice: Pack the rice mixture into a small bowl, then invert the bowl onto a plate to shape the rice mound neatly.
- Whisk the Omelet: In a bowl, whisk together 2 eggs, 1 tablespoon milk, and 1/4 teaspoon salt until smooth.
- Cook the Omelet: Heat a non-stick skillet over medium-low heat and grease with olive oil. Pour in the egg mixture and gently spread it evenly by tilting the pan. Lightly scramble the eggs for 5 seconds to set a few curds, then let cook undisturbed until about 80% set but still moist on top.
- Assemble: Slide the cooked omelet over the rice on the plate. Repeat the omelet step with the remaining eggs to serve multiple portions if desired.
- Serve: Drizzle ketchup over the omelet and sprinkle with minced parsley. Serve immediately and enjoy your homemade Omurice!
Notes
- Using day-old rice or rice that has been cooled and slightly dried is key to preventing mushy fried rice.
- You can substitute chicken thighs with chicken breast or shrimp for variation.
- Adjust the amount of ketchup and soy sauce according to your taste preference.
- Use a non-stick skillet for best results when cooking the omelet to easily slide it over the rice.
- Serve with a side salad or pickled vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 280 mg
Keywords: Omurice, Japanese rice omelet, fried rice, chicken omelet, easy Japanese recipe, comfort food, ketchup rice
