Omurice is a simple Japanese omelette stuffed with vegetable fried rice and seasoned with ketchup and soy sauce. It’s a popular dish that’s served at home, in family restaurants, diners, and cafes across Japan. It’s a great recipe to make with leftover rice and one that’s loved by both kids and adults.
About This Recipe
Omurice, which is the shortened version of two words put together – omelette and rice (omu-rice) – is one Japan’s most beloved comfort food. Classified as yōshoku, which is western-style Japanese cooking, omurice is simply ketchup flavored fried rice topped with an omelette topped with a squirt of ketchup.
There are many reasons why this recipe is so popular:
- Easy flavors that everyone enjoys: The flavors are so simple and familiar that even picky eaters will like this dish.
- Kid friendly: A ketchup flavored meal will bring a smile to any kid I know!
- Freezer friendly: Omurice can be kept in the freezer which makes it the ideal food to reheat on days when your schedule is too busy to cook a full meal.
- Affordable and easy to find ingredients: All of the ingredients needed for this recipe will fit anyone’s grocery budget, and can also be purchased at any supermarket.
Table of contents
Ingredients
- Ketchup: Ketchup is what makes this dish Western-influenced since the sweet tomato flavor isn’t something found in washoku (traditional Japanese cuisine). You will need 2 1/2 tablespoons for the fried rice and more to squirt on top of the omelet.
- Chicken broth: Chicken broth gives a savory taste to the fried rice, but water or vegetable broth can also be used.
- Soy sauce: A teaspoon of Japanese soy sauce is all you need to infuse the dish with umami and earthiness.
- Oil: Choose a neutral oil with a high smoke point such as vegetable oil or grapeseed oil.
- Mushrooms: I love the earthy taste of mushrooms in fried rice which is why I always add a few sliced button mushrooms to my omurice. But they are not necessary for the dish so feel free to take them out if you don’t like mushrooms.
- Onion: Finely chopped onion adds sweetness and depth of flavor to fried rice. It’s one of those ingredients we don’t notice when we eat it, that make a big difference.
- Carrot: Carrots are beautiful in fried rice as they add a vibrant orange color to the dish. Since carrots can take a while to cook, chopping them into small pieces helps to speed up the process.
- Peas: I use frozen peas that have been thawed for a little sweetness, but if you have access to fresh peas, by all means use them!
- Cooked Japanese rice: Using leftover Japanese short grain rice that has been sitting in the fridge for 1 or 2 days is much better than freshly cooked rice. That’s because the texture is dryer which prevents the rice from getting mushy once it’s subjected to high heat.
- Eggs: 4 large eggs is just the perfect amount to create two omelettes that are just thick enough to cover the fried rice.
- Water: The water is added to the whisked egg to give it a lighter and fluffier texture.
Best Rice To Use For Omurice
Because omurice is a dish hailing from Japan, Japanese short grain rice is the best type of rice to use for this recipe. Japanese short grain rice is more chewy and sticky than other types of rice, and clumps naturally, making it easy to hold with chopstick.
If you cannot find it look for Japanese medium grain rice. Medium grain rice is easier to find and can be usually purchased at general Asian grocery stores. Look for brands such as Nishiki or Botan. Jasmine rice can also be used but the textural result will be different since it’s dryer and not sticky. The fried rice will be closer to what you get from your local Chinese spot.
How to Make Omurice
For the full recipe, scroll down to the recipe card.
- Gather all of your kitchen tools and ingredients and set them on the kitchen counter.
- Start by mixing the ketchup, chicken broth, and soy sauce in a bowl, and set it aside.
- Saute the vegetables until they are tender and add the rice.
- Add the ketchup mixture and toss until the rice is evenly coated.
- Whisk the eggs and water and make omelettes.
- Place half of the fried rice on a plate and shape it like a football. Slide the cooked omelet on top of the rice and dress it with a little ketchup.
Recipe Variations
As previously mentioned, omurice can take on many variations since it’s such a versatile dish. You can:
- Use the vegetables you like: Swap one vegetable for another.
- Make it more filling: Add a protein such as sliced sausages, shrimp, or tofu.
- Make it spicy: Add chili pepper flakes to add some heat.
- Mediterranean flavors: Add additional ingredients such as chopped sun dried tomatoes and/or feta cheese.
- Indian flavors: Season with a little spicy like cumin powder to give the dish an Indian flair.
- Use sauces other than ketchup: Top it with different sauces such as tonkatsu sauce, kewpie mayo, sweet chili sauce, or a demi-glace.
Expert Cooking Tips
- Use enough oil for your skillet when making the omelettes: 1 tablespoon of oil is enough to season my skillet so the omelettes don’t stick to it. But every skillet is different, so if yours needs more oil to prevent food from sticking, make sure to use the right amount.
- Slice the vegetables about the same size as the peas: This will help the vegetables cook evenly and quickly. The mushrooms can be sliced a regular size – although I do like them a little thinner than normal – since they are already tender.
Storage and Reheating
Fridge: Transfer the dish to a storage container and refrigerate for up to 2 days.
Freezer: Divide the omurice into individual servings and save it in airtight storage containers. It will keep for 4 to 6 weeks. To thaw, place it in the fridge and leave overnight.
Reheating: Microwave on high for 30 seconds to 1 minute (depending on how much you have left). You can also warm it up in a skillet for a few minutes on medium low heat.
Save for later: Make the fried rice ahead of time and save it in a storage container. It will keep in the fridge for up to 4 days. Make the omelettes right before serving and warm up the fried rice in the microwave for about 2 minutes.
What To Serve With Omurice
Omurice is a very popular yōshoku that pairs well with lighter dishes such as soups and salads. It can also be served as part of an elaborate meal for a family gathering or a casual brunch.
Some of my favorite dishes to pair with omurice are:
- Miso soup
- Green salad with Japanese carrot ginger dressing
- Baked chicken katsu
- Japanese crab salad (kani salada)
- Japanese cabbage slaw
- Blistered shishito peppers
Other fried rice recipes you might like: egg fried rice, shrimp fried rice, breakfast fried rice, kimchi fried rice, vegan fried rice, Japanese fried rice (yakimeshi), Thai fried rice.
Frequently Asked Questions
Yōshoku are dishes containing some Western ingredients and flavors, prepared in a style that appeals to the Japanese palate – like this omurice recipe. And those influences can be seen in many other dishes ubiquitous in Japanese family eateries: like spaghetti Napolitan, many au gratin dishes – and even in Japanese korokke (croquettes).
No, this recipe isn’t gluten-free because it contains soy sauce. However, it can easily be made gluten-free by swapping regular soy sauce for gluten-free soy sauce, tamari, or liquid aminos.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!
Print
Omurice – オムライス
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Main
- Method: Pan frying
- Cuisine: Japanese
Description
Make this simple Japanese omelette stuffed with ketchup fried rice in just 20 minutes, from start to finish.
Ingredients
- 2 1/2 tablespoons ketchup + more for topping
- 2 tablespoons chicken broth or water
- 1 teaspoon soy sauce
- 1 tablespoon vegetable oil
- 6 button mushrooms, chopped
- 1/4 cup onions, finely chopped
- 1 small carrot, diced
- 1/4 cup frozen peas, thawed
- 2 cups cold leftover cooked Japanese rice
- Salt and pepper, to taste
Omelette
- 4 large eggs
- 2 tablespoons water
- Pinch of salt
- 1 tablespoon vegetable oil
Instructions
- Omurice sauce: Whisk the ketchup, chicken broth, and soy sauce in a bowl, and set aside.
- Cook the mushrooms: In a deep skillet over medium heat, add the oil and the mushrooms. Cook for about 5 minutes, or until the mushrooms start to caramelize.
- Cook the remaining vegetables: Add the onions, carrots, and peas, and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
- Make the fried rice: Add the rice and break it up using a spatula, plastic or wooden rice paddle or spoon. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat off and season with a little salt and pepper.
Making the omelettes
- Make the omelette: In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
- Cook the omelette: In a medium or large skillet over medium heat, add the oil and swirl to evenly coat the surface. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked – just barely runny – turn the heat off.
There are two ways to serve omurice
#1 Plate half of the rice and shape it like a football. Carefully slide the omelette over the rice to cover it like a blanket, on all sides. Top with ketchup and serve.
#2 Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn’t have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it’s touching the pan, flat) and quickly flip the skillet so the omelette falls onto the plate. Top with ketchup and serve.
Repeat the same steps to make the second omurice.
Notes
Omurice tastes just as good the following day! Transfer the leftovers to an airtight storage container and cover with a lid. Refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 omurice
- Calories: 517
- Sugar: 10.1g
- Sodium: 504mg
- Fat: 17.1g
- Saturated Fat: 5.6g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 69.4g
- Fiber: 2.2g
- Protein: 19.9g
- Cholesterol: 379mg
i would prefer a thin egg layer, which is to say, an egg for each omurice.
It’s not aclassic omelette but the cover for the omurice, so it should be adjusted to this preparation.
Butter and neutral oil (sunflower, etc), half and half, is better.
I remember the first time I had omuraisu in Japan. It was in a cafe in Osaka down the street from my apartment. I fell in love with this simple food. That has been over 30 years ago. I eat this dish on a regular basis. Everyone in the family loves it. What a great dish!
Thank you so much Debra! 🙂
Happy to fall upon your blog. I often fry veg and leftover potatoes with scrambled eggs. Now I know what to do with the leftover quinoa in the fridge! Next to check for more intriguing recipes on your site.
That’s great! Thank you so much Paula 🙂
Tried it and it was lush, kids enjoyed it too.
Question, can it be kept in the fridge or freeze?
My father was in the USNavy and we were stationed in Tokyo 1964-67. I was 7 when we arrived. I remember getting off the train at Narimasu (?sp) station and going to the small restaurant at street level. They had the plastic versions in the window. I loved “Omrice”; this has brought back wonderful memories. I’m not overly fond of eggs, but (especially as a grad student) loved to take extra fried rice, mixed with ketchup over scrambled eggs.
What a beautiful story Purple Rose! I was also in Japan at the age of 7 and the plastic food displays were one of my favorite things to look at 🙂 You must remember the okosama lunches as well, with little flags on top of the ketchup rice. Japan does food so well ❤️
Hi! You’re blog is so great! I’m desperately finding some Asian Cooking blogs with nutrition facts. I’m so glad that I found you’re blog. I have a confusion though… There are 2 nutrition columns and each has different calories so I don’t know which one is correct for this recipe. I hope to get your reply soon. Thank you and have a good day!
Hi Sasa! This was a mistake from the calorie counter I’m using, thank you for pointing it out. It’s now fixed, I hope you enjoy this omurice recipe! 🙂
Now this is how you eat an omelet. I make a Chinese style sweet rice omelet, but have never made the Japanese style. I’m going to have to try this one.
I love fried rice but I never knew you could make an omelet out of it. Very Interesting. Looks delicious!
Yes it’s very easy, delicious and a very popular dish in Japan 🙂