Omurice (Japanese Omelette Rice) オムライス

This Omurice recipe showcases a Japanese home meal favorite, featuring fluffy and creamy eggs wrapped around savory chicken rice for the ultimate comfort meal. Learn how to create a perfectly soft, custardy omelette with rich flavors that make it a family-friendly dish everyone will love.

Omurice is a beloved Japanese home-cooked dish that has been a staple in my life since childhood. The combination of fluffy soft omelet and chicken rice, seasoned with tangy tomato ketchup, creates a comforting meal that never fails to satisfy. This is an adaption of my mom’s recipe and I’m so excited to have a place for this recipe on my blog.

What is Omurice?

Omurice (オムライス) is a popular Japanese comfort food that combines two staples: chicken ketchup fried rice and a fluffy omelette. The name comes from “omu” (short for omelette) and “rice,” reflecting its simple yet flavorful nature. Traditionally, the rice is stir-fried with chicken, vegetables, and a tangy ketchup-based sauce before being wrapped in a soft, creamy omelette. Omurice is often drizzled with extra ketchup or demi-glace sauce, making it a well-loved dish among children and adults alike. This versatile meal is a staple in Japanese home cooking and can be easily adapted with different fillings or sauces to suit individual tastes.

History of Omurice

Omurice, a fusion of Western and Japanese cuisine, first emerged in the early 20th century during Japan’s Meiji era when Western influences began to shape the country’s culinary landscape. It was created at a Western-style restaurant in Tokyo called Rengatei around 1900, inspired by the idea of combining Western-style omelettes with Japanese fried rice. Originally designed as a simple and hearty meal, omurice quickly gained popularity due to its approachable ingredients and comforting taste. Today, there are many variations, including the popular modern style where a runny omelette is placed on top of the rice and sliced open to reveal a soft, custardy center.

Types of Omurice

In modern days, there are so many variations of omurice and they differ in flavour, ingredients and presentation depending on the restaurant and cook. Here are the 4 main types of omurice:

1. Retro or Old-Fashioned Omelet Rice: This traditional style features rice wrapped around a softly cooked omelet, often achieved by tapping the frying pan or folding the ends with a spatula. It typically uses chicken rice seasoned with ketchup or demi-glace sauce. This is the style we’re making today!
2. Dandelion Omelette Rice: This variation has a soft-cooked, runny omelet placed on top of the rice, which is cut open to let the creamy interior flow over it.
3. Dressed Omelette Rice: This style emphasizes a visually appealing presentation, often topped with colorful sauces or dressings such as demi glace or white cream sauce.
4. Fluffy and Creamy Omelette Rice: This beginner-friendly version features a soft-boiled surface omelet slid onto the rice. It focuses on achieving a creamy texture, making it easy to prepare.

Ingredients for Omurice

Here are the base ingredients to make omurice:

• Eggs: mayo is added
• Cooked Japanese short-grain rice:
• Chicken thigh: The most common protein choice, however other proteins such as sausage, chashu, tuna, ham, beef, shrimp, edamame, chickpeas or tofu can be used. In Japan, my mom always used skin on boneless chicken thighs but in Canada, there are only skin on bone in chicken thighs or skinless chicken thighs so I will either de-bone the chicken thighs myself or just use skinless chicken thighs.
• Onions
• Vegetables: I recommend carrots, mushrooms, peppers, peas and corn!
• Ketchup
• Worcestershire sauce or chuno sauce
• Butter
• Soy sauce

And my mom’s secret ingredient to making delicious omurice is a bit of parmesan cheese!

How to Make Omurice

The most difficult part of making omurice is wrapping the rice in the omelette. Once you get that down, it’s quick and easy to make! Especially if you make chicken rice ahead of time using this recipe or making a big batch of rice cooker ketchup rice. Here is a run dow of how to make it:

1. Make the sauce (1): choose a sauce and make in a small saucepan until reduced to desired consistency.
2. Cook the chicken rice (2-6): Render the fat of the chicken skin. Cook the onions, vegetables and then chicken. Add in the seasonings and cook.
3. Cook the omelette (7-8): Whisk together the mayo and milk if using. Beat the eggs and strain through a fine mesh strainer. Season with salt. Add butter to a pan and once melted, pour in the eggs. Stir the eggs with a spatula or chopsticks while shaking the pan, like a soft scramble to form soft curds. Swirl the pan around and then place on a cold damp towel.
4. Wrap the omurice (9-12): Place a serving of pre-shaped rice in the middle of the omelette. Fold the edges up on the rice, push to the edge of the pan and flip onto a plate. Shape with a paper towel as desired. Serve with sauce.

How to Store Omurice

To store omurice, allow it to cool to room temperature before placing it in an airtight container. If you have leftover omelet and rice separately, store them in separate containers to maintain the texture of the omelet. Refrigerate the omurice for up to 2 days. When you’re ready to eat, reheat it in the microwave or on a stovetop until warmed through, adding a splash of water to help retain moisture if needed.

Recipe FAQ

Enjoy!! If you make this Omurice recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!

Omurice (Japanese Omlette Rice)

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• Author: Lisa Kitahara
• Total Time: 30 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

This Omurice recipe showcases a Japanese home meal favorite, featuring fluffy and creamy eggs wrapped around savory chicken rice for the ultimate comfort meal. Learn how to create a perfectly soft, custardy omelette with rich flavors that make it a family-friendly dish everyone will love.

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Ingredients

Units USM

Ketchup Sauce (Option 1)

• 3 tbsp (45 g) ketchup
• 1 1/2 tbsp (22 ml) water
• 1/2 tsp soy sauce
• 2 tsp (10 g) unsalted butter

Red Wine Sauce (Option 2)

• 1/4 cup red wine
• 2 tbsp (30 g) ketchup
• 1 tsp Worcestershire or chuno sauce
• 2 tsp (10 g) unsalted butter
• Pinch of black pepper

Chicken Rice (Serves 2)

• 1 chicken thigh (skin on, 150 g)
• 1/4 large onion (100 g), diced
• 1 clove garlic, grated
• 40–60 g vegetables (e.g., mushrooms, corn, carrots, bell pepper)
• 75 g ketchup
• 2 tsp chuno or Worcestershire sauce
• 1 tsp soy sauce
• 1/3 piece consomme
• 1/4 tsp MSG (optional)
• 2 tsp butter
• 300–320 g cooked Japanese short-grain rice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp grated Parmesan cheese (optional)

Omelette (For 1 serving, double to make 2)

• 3 large eggs
• 1 tsp mayonnaise (optional)
• 1 tbsp milk or water
• pinch of salt
• 2 tsp butter

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Instructions

For the Sauce

1. Ketchup Sauce: In a small saucepan over medium heat, combine the ketchup and water. Cook until thickened, then stir in the soy sauce and butter. Mix until well combined and set aside.
2. Red Wine Sauce: In a small saucepan over medium heat, reduce the red wine by 1/3. Add the ketchup, Worcestershire (or chuno) sauce, butter, and black pepper. Stir continuously until well combined and set aside.

Chicken Rice

1. Remove the skin from the chicken thigh. Heat a pan over medium heat and cook the skin to render out the fat. If using skinless chicken thigh, substitute with vegetable oil.
2. Add the grated garlic, diced onion, and any raw vegetables you are using. Once softened, add the chicken, seasoning with salt and pepper. Cook until the chicken is no longer pink.
3. Lower the heat to medium-low. Add the ketchup, chuno sauce, soy sauce, consomme, and MSG (if using). Stir and cook until excess moisture has evaporated, then transfer the mixture to a bowl.
4. Add butter to the pan over medium-high heat. Once melted, add the cooked rice. Use the side of a spatula to break up the rice while tossing to coat it in the butter. Add the chicken mixture back in and combine. Season with salt, pepper, and Parmesan to taste. Transfer to a bowl.

Note: You can skip transferring the chicken mixture to a separate bowl, but this step helps coat the rice evenly in butter without it becoming soggy or smushed.

Omurice

1. In a small bowl, whisk together the mayo (if using) and milk or water. Crack the eggs into the bowl, beat well, and then whisk in the mayo mixture. Strain the eggs through a fine mesh sieve for a smoother finish.
2. Heat 2 tsp of butter in a 20-22 cm non-stick frying pan over medium heat. Once the butter is melted, swirl it around the pan. Pour in the eggs all at once. Use a spatula to gently stir and shake the pan (like soft scrambling) for a few seconds. When the eggs just start to set, turn off the heat and swirl the eggs slightly around the edge of the pan. Place the pan on a damp, cold towel to prevent overcooking.
3. Place half of the chicken rice in the center of the omelette. Use a spatula to fold the edges of the omelette over the rice. Slide the omurice to the far edge of the pan (opposite the handle).
4. Holding a plate in one hand and the pan in the other, tilt the plate and flip the omurice onto the plate.
5. If desired, use a paper towel to gently shape the omurice. Drizzle with your preferred sauce and enjoy!

Notes

• To save time or make the rice ahead, try my rice cooker ketchup rice thats perfect for omurice!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main dish
• Method: Stove Top
• Cuisine: Japanaese

Nutrition

• Serving Size: 1 serving
• Calories: 570 kcal
• Sugar: 10 g
• Sodium: 1050 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0
• Carbohydrates: 63 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 300 mg

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