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Omurice (Japanese omelette rice) topped with ketchup and served on a blue plate next to salad leaves, baby tomatoes and fresh parsley

Simple Omurice (Japanese Omelette Rice)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Omurice is a popular dish made with flavorful ketchup fried rice packed with chicken and vegetables, which is then wrapped in a fluffy blanket of melt-in-mouth omelette. This iconic Western-inspired Japanese dish is loved by children and adults alike, and is perfect for lunch, dinner or served in a bento box!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Bento, Dinner, Lunch, Main Course
Cuisine Japanese
Servings 3 servings
Calories 421
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Bento, Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 3 servings
Calories: 421

Equipment

  • 20cm Cast Iron Frying Pan

Ingredients 
 

Rice

  • 100 g yellow onion(s) finely diced
  • 2 tsp olive oil
  • 1 tsp unsalted butter
  • 150 g chicken breast cut into small pieces
  • 40 g chestnut mushrooms (or mushrooms of choice) thinly sliced
  • 1 tbsp white wine
  • 200 g cooked Japanese short-grain rice
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 3 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tbsp green peas
  • 1 pinch dried parsley

Omelette

  • 6 medium egg(s)
  • 2 tbsp milk
  • 1 tsp olive oil

Instructions 

Ketchup Fried Rice

  • First, heat your pan on medium with 2 tsp olive oil and 1 tsp unsalted butter. Once the butter has melted, add 100 g yellow onion(s) and sauté until softened.
    frying finely diced onions in a wokwith olive oil and butter
  • Once the onions are softened, add 150 g chicken breast and 40 g chestnut mushrooms to the pan.
    adding sliced chestnut mushrooms and cut chicken to fried onions
  • Add 1 tbsp white wine to the pan and fry everything until the chicken is cooked through.
    Stir frying chicken, mushrooms and onions with white wine
  • Add 200 g cooked Japanese short-grain rice with 1 pinch salt and 1 pinch ground black pepper.
    adding cooked rice to onions, chicken and mushrooms
  • Add 3 tbsp tomato ketchup and 1 tsp Worcestershire sauce and mix until evenly distributed.
    adding ketchup and Worcestershire sauce to fried rice
  • Add 1 tbsp green peas with 1 pinch dried parsley. Stir fry for one minute and then remove the pan from the heat.
    Ketchup fried rice with green peas and dried parsley in a wok
  • Set aside for now. (Cover to keep it warm or see note.)
    Ketchup fried rice in a mixing bowl.

Omelette

  • Start heating a small non-stick pan on medium. While you wait, crack 6 medium egg(s)s into a large bowl and add 2 tbsp milk and 1 tsp olive oil. Whisk for 1 minute or until well combined.
    whisked egg in a metal mixing bowl
  • Strain the eggs through a fine mesh sieve to ensure even coloring.
    whisked egg poured through a fine mesh sieve
  • Add a small amount of cooking oil to the pan and then spread it around evenly with kitchen paper. This will stop too many brown spots from appearing on the surface of the omelette.
    greasing a pan with kitchen paper to make omurice
  • Pour two eggs-worth of the egg mixture into the pan and whisk with chopsticks until it starts to set. This step is important to make the omelette fluffy and soft.
    whisking egg in a pan
  • Swirl the pan around from time to time to coat the edges of the pan.
    swirling half cooked egg around the edges of the pan
  • Once it's half cooked, add one portion worth of fried rice to the center of the omelette and shape it into an American football shape.
    adding ketchup rice to omelette
  • Use a spatula to carefully separate the edges of the omelette from the pan and fold one side over the top of the rice.
    scooping one side of the omelette over the rice
  • Repeat on the other side. It's ok if you can't close the omelette since this will be hidden underneath. (Don't try to force it as this can cause the omelette to break.)
    edges of omelette folded over omelette rice.
  • Slide the spatula under the omelette to ensure it's not stuck to the pan, then flip it onto a plate.
    Omurice flipped onto a blue plate.
  • Cover the omurice with plastic wrap (or kitchen paper) while it's still warm and press the edges in to neaten up the shape. Repeat until you've used all of the omelette mixture and fried rice.
    Shaping omurice using plastic wrap
  • Garnish with ketchup and parsley for decoration.
    squeezing ketchup onto surface of omurice
  • Serve and enjoy!
    omurice on a plate topped with ketchup and dry parsley, served next to salad leaves, mini tomatoes and fresh parsley

Notes

I recommend using day-old rice from the fridge (or defrosted from the freezer) for the best fried rice.
You can cook the fried rice in advance and store for up to 2 days in the fridge. Reheat in the microwave or on the stove until piping hot before adding it to the omelette.
Once omurice is assembled, it is best eaten straight away. 
If serving in a bento box, keep it in a cooler bag with an icepack and consume within 3-4 hours (2 hours in summer).

Nutrition

Serving: 319.1g | Calories: 421kcal | Carbohydrates: 36.1g | Protein: 27.4g | Fat: 19.7g | Saturated Fat: 5.57g | Polyunsaturated Fat: 2.5g | Cholesterol: 447mg | Sodium: 487mg | Fiber: 2.4g