This Cheese Crusted Omurice is crispy on the outside, soft in the middle, and filled with spicy gochujang fried rice. The cheese melts into a golden crust while the eggs stay slightly runny, so you get that perfect mix of textures. It’s an easy, super satisfying twist on classic omurice.
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I Can’t Stop Making This Cheese Crusted Omelette Rice
Cheese and eggs are one of those combinations that just always work, and you can take them in so many different directions. I make omurice pretty often with whatever fried rice I have leftover, and this time I had some gochujang fried rice and wanted to add cheese since that pairing is always so good.
Instead of mixing the cheese into the filling, I tried crisping it directly in the pan first, kind of like those cheese crusted burritos, and wrapping the eggs around the rice. It turned out even better than I expected!! The cheese gets golden and crispy, while the eggs stay soft with a slightly runny center, and with the spicy fried rice it all just comes together really well.
I’ve been making this on repeat for quick lunches or dinners, switching up the fried rice each time, and I can already tell it’s here to stay!!
Ingredients and Substitutions
Here’s everything you’ll need to make this cheesy, spicy omurice, plus a few easy swaps if you want to switch things up:
- Cheese: Mozzarella works best here since it melts well and gives you that stretchy, crispy cheese crust. You can also use a mix of mozzarella and cheddar for more flavor, but avoid low-moisture cheeses that don’t melt as smoothly.
- Eggs: You’ll need 2 large eggs for an 8 inch skillet per serving.
- Fried Rice: I used leftover gochujang fried rice which pairs so well with the cheesy flavour but ketchup fried rice, curry fried rice, garlic fried rice, kimchi fried rice or really, any fried rice would be delicious!
How to Make Cheese Crusted Omurice
Here’s a quick overview of how it comes together:
- Make fried rice if not using leftovers.
- Melt cheese: Heat a nonstick pan over medium heat and add mozzarella in an even layer, letting it melt into a thin cheese crust.
- Make omelette: Pour in whisked eggs with salt and tilt the pan to spread evenly over the cheese. Cook until the eggs are about 80% set, then turn off the heat and let residual heat finish cooking while keeping the center soft.
- Add rice: Add the fried rice to the center of the omelette.
- Shape the omelette: Fold the eggs over the rice (or in half if preferred).
- Serve: Carefully flip onto a plate so the crispy cheese layer is on top. Add sauces and toppings as desired.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Use the right pan size: An 8-inch (20 cm) nonstick pan works best for 2 eggs. It gives you an omelette that’s thick enough to wrap, and the nonstick surface will prevent tearing.
- Turn off the heat before the eggs are fully set: Swirl the pan to distribute the egg slightly above the pan and then take the pan off the heat while the eggs are still slightly soft. The residual heat will finish cooking them without overcooking, so you get a tender, slightly creamy center.
- Use a flexible spatula to loosen the cheese: A flexible spatula makes it much easier to gently release the cheese crust from the pan without tearing it, especially when you’re getting ready to fold and flip.
- Fold in half: It doesn’t have to be shaped like typical omurice. You can add the rice to one half of the pan, fold the other side over into a half-moon, and slide it straight onto a plate.
Serving Suggestions
I love to drizzle a generous amount of kewpie mayo on top for extra richness and creaminess. Depending on the fried rice I’m using, I’ll sometimes leave it as is, or add ketchup, demi-glace, or even a simple creamy white sauce. I’ve also made this with curry fried rice and poured extra Japanese curry over top, which was really good.
It’s pretty filling on its own, but a light side salad like yamitsuki cabbage, Japanese cucumber salad, Japanese smashed cucumber salad or mixed greens with a light vinaigrette is really nice on the side.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a pan over low heat with a splash of water and cover with a lid to keep the eggs from overcooking. You can also microwave it in short intervals, but the cheese crust will soften.
Recipe FAQ
Make sure the pan is properly heated and let the cheese cook undisturbed until it turns golden. Using mozzarella with enough fat also helps it crisp up.
It’s best fresh, but you can prepare the fried rice ahead and assemble the omelette when ready to eat.
Yes, just fold the omelette over the rice and serve directly from the pan if you want to skip flipping.
More Japanese Egg Recipes
Enjoy! If you make this Cheese Crusted Omurice recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
PrintCheese Crusted Omurice
- Total Time: 25 minutes
- Yield: 1 serving
Description
This Cheese Crusted Omurice is crispy on the outside, soft in the middle, and filled with spicy gochujang fried rice. The cheese melts into a golden crust while the eggs stay slightly runny, so you get that perfect mix of textures. It’s an easy, super satisfying twist on classic omurice.
Ingredients
Omelette
- 3/4 cup (80 g) shredded mozzarella cheese
- 2 large eggs
- 1/8 tsp salt
- 1 tsp oil
Fried Rice (250 g total, use any style)
- 1 1/4 cup (250 g) prepared fried rice (see gochujang version below, or use ketchup rice, kimchi fried rice, curry fried rice or garlic rice, etc.)
Toppings
- Kewpie mayo
- dried parsley
- green onion
Gochujang Fried Rice (Optional)
- 1.5 oz (42 g) ground beef (or chicken, spam, bacon, ham, sausage, etc)
- 1 green onion, sliced (separate white and green parts)
- 1/4 cup (50 g) kimchi, roughly chopped, optional
- 1 garlic clove, finely minced
- 1 cup (200 g) cooked rice, preferably day old
- 1 tbsp (20 g) gochujang
- 1/2 tbsp ketchup
- 1/2 tsp sugar
- 1–3 tsp soy sauce (1 tsp if using kimchi, 3 tsp if not)
- 1/2 tbsp sesame oil
- 1/2 tbsp sesame seeds
Instructions
Gochujang Fried Rice
- Heat 1/2 tbsp oil in a pan over high heat.
- Add your meat and cook until browned, breaking it up if needed.
- Add kimchi (if using), the white parts of the green onion, and garlic. Cook for about 1 minute, until kimchi is lightly caramelized.
- Add the rice and break it up, stir-frying until heated through.
- Add gochujang, ketchup, sugar, and soy sauce. Cook for 2–3 minutes until evenly coated and slightly caramelized.
- Drizzle in sesame oil and sprinkle sesame seeds. Remove from heat and set aside.
Cheese Crusted Omelette
- Crack the eggs into a bowl. Add salt and whisk until smooth and fully combined.
- Heat 1 tsp oil in a nonstick pan over medium heat. Sprinkle an even layer of mozzarella directly onto the pan. Pour the eggs over the cheese and tilt the pan to spread evenly.
- Cook until the eggs are about 80% set, then turn off the heat. The residual heat will finish cooking the eggs to about 90%, keeping the center slightly soft.
- Place the fried rice in a line across the center of the omelette. Fold the two opposite sides of the egg over the rice.
- Place a plate over the pan and carefully flip to transfer.
- Drizzle with mayonnaise and garnish with parsley or green onions. Serve and enjoy!!
- Prep Time: 10
- Cook Time: 15
- Category: Main course
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 380 mg
Delicious! My family loved it and I’ve made it twice. 👏🏼