The first whiff of Omurice (Japanese Rice Omelet) always brings to mind the cozy warmth of Japanese comfort food. I love how the fluffy, seasoned rice is wrapped in a silky omelet, topped with that iconic drizzle of ketchup. It’s simple, satisfying, and feels like a hug in every bite. Whether I’m craving something quick for dinner or looking to impress guests at brunch, this dish always delivers.
Why You’ll Love This Recipe
I love Omurice because it’s incredibly easy to prepare—perfect for busy evenings when I still want something homemade and comforting. The combination of savory rice and the hint of sweetness from ketchup creates a balance I can’t resist. Its vibrant presentation adds a pop of color to my table, and I also enjoy how versatile it is—I can toss in whatever leftover ingredients I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked rice
1 cup diced chicken breast
1 small onion, finely chopped
1 small carrot, diced
½ cup green peas (fresh or frozen)
3 large eggs
2 tbsp ketchup (plus more for drizzling)
1 tbsp soy sauce
1 tbsp cooking oil
Directions
Step 1: Prepare Your Ingredients
I start by organizing everything—dicing the chicken, chopping the veggies, and measuring out my rice. Having it all ready makes cooking much smoother.
Step 2: Cook the Filling
In a large skillet, I heat some oil over medium heat and add the chicken. Once it’s cooked through, I add onion and carrot, cooking until they soften. Then I stir in the peas and rice, seasoning everything with soy sauce. I mix well until it’s hot and flavorful.
Step 3: Whisk the Eggs
In a bowl, I whisk the eggs until they’re light and fluffy. This step makes sure the omelet turns out soft and tender.
Step 4: Create the Omelet
In another skillet, I pour in half of the egg mixture and swirl to coat the pan evenly. I cook it just until it’s set but still slightly runny on top.
Step 5: Fill It Up
I spoon half of the rice filling onto one side of the omelet, then fold it gently over the top—like tucking the rice into bed.
Step 6: Serve It Right
Finally, I slide the omurice onto a plate, seam-side up, and drizzle it with ketchup. It looks beautiful and tastes even better.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
I like switching things up depending on what’s in my fridge. Sometimes I swap the chicken for shrimp or tofu for a vegetarian version. I’ve also tried adding bell peppers, spinach, or even corn for extra flavor. For the topping, I occasionally replace ketchup with tonkatsu sauce or a creamy Japanese mayo drizzle—it’s fun to experiment.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to three days. When reheating, I prefer using a skillet on low heat—it keeps the eggs fluffy and the rice moist. Microwaving works too, but I cover it with a damp paper towel to prevent drying out.
FAQs
What is Omurice (Japanese Rice Omelet)?
Omurice is a beloved Japanese dish combining fried rice and a fluffy omelet. The rice is typically cooked with chicken, vegetables, and ketchup, then wrapped in an egg blanket and topped with more sauce.
How do I make the perfect Omurice?
I find that using day-old rice works best since it doesn’t clump. Cooking the veggies and chicken first, then adding rice and ketchup, ensures every grain absorbs flavor. When making the omelet, I keep it slightly runny so it wraps the filling smoothly.
Can I customize my Omurice recipe?
Absolutely. I often switch up proteins or add different vegetables. Brown rice or quinoa also work for a healthier twist. For sauces, I’ve experimented with curry, teriyaki, and even cheese sauce—it’s all delicious.
Is Omurice suitable for vegetarians?
Yes! I make it vegetarian by using tofu instead of chicken and adding more vegetables like mushrooms or zucchini. Vegetable broth can replace soy sauce if I want to keep it light.
What’s the best way to serve Omurice?
I love serving Omurice with a side salad or miso soup. Sometimes I even add avocado slices or a drizzle of creamy sauce on top for extra flair. It’s perfect for breakfast, lunch, or dinner.
Conclusion
Omurice (Japanese Rice Omelet) is one of my go-to comfort dishes because it’s warm, flavorful, and endlessly customizable. I adore how the fried rice pairs with the soft, silky eggs—it’s simple yet deeply satisfying. Whether I’m making it for my family or myself, it always brings a sense of home and happiness to my table.
Omurice is a comforting Japanese dish that wraps savory fried rice in a soft omelet and is topped with a drizzle of ketchup. It’s colorful, flavorful, and easy to customize with different proteins and vegetables.
Total Time:35 minutes
Yield:4 servings
Ingredients
2 cups cooked rice
1 cup diced chicken breast
1 small onion, finely chopped
1 small carrot, diced
½ cup green peas (fresh or frozen)
3 large eggs
2 tbsp ketchup (plus more for drizzling)
1 tbsp soy sauce
1 tbsp cooking oil
Instructions
Prepare ingredients by dicing chicken, chopping vegetables, and measuring rice.
Heat oil in a skillet over medium heat. Add chicken and cook until done. Add onion and carrot; cook until softened. Stir in peas and rice, season with soy sauce, and mix until heated through.
Whisk eggs in a bowl until light and fluffy.
In a separate skillet, pour in half the eggs and swirl to coat. Cook until just set but slightly runny on top.
Spoon half the rice mixture onto one side of the omelet and gently fold the omelet over the filling.
Slide the omelet onto a plate, seam-side down, and drizzle with ketchup. Repeat with remaining ingredients.
Notes
Use day-old rice for best texture.
Customize with shrimp, tofu, or different vegetables.
Try alternative sauces like tonkatsu or Japanese mayo for variety.
Cover with a damp towel when reheating in the microwave to prevent drying out.
