Discover our ultimate omurice recipe, where fluffy omelette meets savory, seasoned rice. Quick, delicious, and perfect for a cozy, satisfying meal. Try it now!
Omurice (Japanese Omelet Rice)
Difficulty: ★★★☆☆Servings
2
servingsPrep time
15
minutesCooking time
15
minutesOmurice (Japanese Omelet Rice) Ingredients
Chicken Rice (~400 g total)
Substitute: Any leftover fried rice or store-bought chicken & veggie rice.
Basic Chicken Rice Example: Sauté diced onion, carrot, and small chicken pieces; season with salt & pepper; then mix in ketchup and butter.
How to Make a chicken rice?Eggs: 4 (2 per omelet)
Note: Fresh is best for a fluffy texture.Salad oil: 2 teaspoons (1 tsp per omelet)
Substitute: Olive oil or canola oil.- Ketchup-Butter Sauce (A)
Ketchup: 4 tablespoons
Water: 1½ tablespoons
Butter: 10 g (about 2/3 tablespoon)
Directions
- Prepare the Chicken Rice & Eggs
Chicken Rice: Make in advance or use leftovers. Typical ratio:Onion & carrot ~ 5 mm dice, chicken ~ 1/2-inch cubes. Sauté in oil with salt & pepper, then mix with ketchup and a bit of butter.
Keep ~400g warm or reheat as needed. - Egg Mixture:Crack 2 eggs per serving into a bowl.
Add 2 pinches of salt (per 2 eggs).
Whisk thoroughly with chopsticks, ensuring no clumps of egg white remain. - Cook the Omelet (One Serving at a Time)
Oil the Pan: Heat 1 tsp oil in a non-stick skillet over medium heat. Swirl to coat.
Add Egg Mixture: Once hot, pour in whisked eggs. Immediately swirl to distribute.
Partially Scramble: Use chopsticks to gently stir the center for 1–2 quick circles to break up raw egg.
Half-Cooked Texture: As soon as the egg is half-set (still runny on top), turn off the heat or lower to very low.
Tip: This half-cooked stage yields a soft, moist omelet perfect for wrapping the rice. - Encase the Rice in the Omelet
Add Chicken Rice: Place about half the warm chicken rice on the far side (slightly beyond center) of the omelet.
Fold the Egg: With a spatula or chopsticks, fold the nearer edge of the omelet over the rice.
Shaping: Slide or tilt the pan so the omelet rests on the edge of the skillet. Carefully flip or roll it onto a serving plate, seam side down.If the shape looks uneven, cover with a paper towel and gently mold into a neat oval.
Note: Repeat for the second omelet with the remaining 2 eggs and the rest of the chicken rice. - Make the Ketchup-Butter Sauce
Reuse Pan: After the second omelet, use the same skillet.
Combine (A): 4 Tbsp ketchup, 1½ Tbsp water, and 10 g butter.
Low Heat: Stir as butter melts, forming a glossy sauce.
Drizzle over your plated Omurice or serve on the side.
Notes
- Tips & Points
Stir-Egg Method: Gently mixing the center ensures a fluffy texture while leaving the outer edges smooth.
Rice Consistency: If your chicken rice is cold, quickly reheat or microwave to avoid a soggy omelet.
Sauce Variations:For a richer flavor, add a splash of Worcestershire sauce or a pinch of sugar.
Some prefer a cream-based sauce instead of ketchup.
Egg Freshness: Fresher eggs whip up fluffier and hold shape better.
Storage: Best eaten immediately; leftover rice can be stored in the fridge for 2–3 days and used again.