Omurice (Japanese Omelette-Topped Fried Rice) Recipe
If you’re looking for a comforting yet fun dish to jazz up your weeknight dinners, this Omurice (Japanese Omelette-Topped Fried Rice) Recipe is exactly what you need. It’s a beautiful marriage of flavorful fried rice wrapped in a silky omelette, topped off with a touch of ketchup — a total crowd-pleaser that hits all the cozy spots. I love making this whenever I want something both homey and a little special without spending hours in the kitchen.
What makes this Omurice truly worth trying is how versatile and approachable it is. With simple ingredients like chicken, veggies, and ketchup, you get bright, savory flavors in every bite, and it’s surprisingly easy to pull off. Trust me, once you get the hang of making that perfect omelette drape, you’ll want to make it again and again!
Ingredients You’ll Need
Each ingredient plays a part to balance the classic flavors of Omurice. Fresh produce and quality chicken add heartiness, while ketchup lends that nostalgic tang that pulls it all together. Here are the essentials you’ll want on hand, along with some little tips for choosing them:
- Cooked white sushi rice: I recommend day-old rice that’s been chilled—it fries up perfectly without getting mushy.
- Vegetable or canola oil: These neutral oils work best for frying so the flavors shine through.
- Yellow onion: Finely minced helps it melt into the rice and veggies evenly.
- Carrot: Diced small to cook quickly and add a subtle sweetness.
- Skinless, boneless chicken thigh: The thigh meat stays juicy and tender compared to breast.
- Ketchup: Thinned slightly with water to better coat the rice; I always have this on hand in my fridge!
- Scallion: Sliced thin for a fresh, mild bite.
- Kosher salt and freshly ground black pepper: Season to taste and bring everything together.
- Large eggs: Beaten with a pinch of salt, these create the fluffy omelette topping.
- Kewpie mayonnaise: Optional, but trust me, a little drizzle on the side adds a decadent creaminess.
Variations
One of my favorite parts about making this Omurice (Japanese Omelette-Topped Fried Rice) Recipe is how easy it is to customize to fit whatever mood or diet you’re in. Don’t be afraid to mix it up and make it your own!
- Vegetarian version: Swap the chicken for tofu or extra veggies like bell peppers and mushrooms—I’ve done this many times, and it’s just as satisfying.
- Spicy kick: Add a dash of chili sauce or sprinkle red pepper flakes into the fried rice for a little heat; I love this touch on chilly nights.
- Cheesy twist: Sprinkle some shredded cheese inside the omelette before wrapping—it melts beautifully and adds a creamy surprise.
- Brown rice or quinoa: For a healthier spin, use these instead of white rice. Just adjust the cooking time accordingly.
How to Make Omurice (Japanese Omelette-Topped Fried Rice) Recipe
Step 1: Preparing the Fried Rice Base
Start by heating half the oil in a large skillet over medium heat. Toss in the minced onion and diced carrot, cooking gently until soft and fragrant, about 4-5 minutes. Then add the diced chicken thigh, seasoning with a pinch of salt and pepper, and cook until it’s no longer pink—around 6 minutes. Stir everything often so it doesn’t stick or burn.
Once your chicken and veggies are cooked through, stir in the cooked rice. Use a spatula to break up any clumps so every grain gets coated with the flavors. Now pour in the ketchup thinned with that tablespoon of water—it helps the ketchup spread evenly without clumping. Give it a good toss, taste, and adjust seasoning if needed. Transfer this sunny fried rice to a warm plate while you prep the omelette.
Step 2: Making the Fluffy Omelette
In a nonstick skillet, heat the remaining oil over medium-low heat. Pour in the beaten eggs, swirling the pan to create an even layer. Here’s the trick: cook gently until the eggs are mostly set but still slightly runny on top — this makes the omelette soft and creamy, not rubbery. It usually takes about 1-2 minutes.
Once you’re happy with the texture, carefully slide or flip the omelette onto the plate over the fried rice. You can tuck the edges under the rice to create that classic dome shape. Don’t worry if it’s not perfect at first; practice makes perfect, and this technique gets easier every time you make it!
How to Serve Omurice (Japanese Omelette-Topped Fried Rice) Recipe
Garnishes
I always finish my Omurice with a thin drizzle of extra ketchup right on top, creating that nostalgic red “X” or swirl shape. Adding a little Kewpie mayonnaise on the side is my secret indulgence — it brings a creamy, tangy contrast that pairs wonderfully with the sweet-savory rice. A sprinkle of freshly sliced scallions adds a fresh pop of color and mild bite I can’t resist.
Side Dishes
To keep things simple and balanced, I usually pair Omurice with a crisp green salad dressed lightly with sesame or citrus vinaigrette. Miso soup is my go-to too; it complements the flavors perfectly and rounds out the meal beautifully. Sometimes I add pickled veggies for an extra zing.
Creative Ways to Present
For special occasions, I like to mold the fried rice into cute shapes using small bowls or molds before topping with the omelette—kids (and adults!) love this little surprise. Another fun idea is to serve the omelette just slightly undercooked and folded like an envelope so when you cut into it, the silky eggs flow over the fried rice, making for a dramatic and delicious reveal.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover fried rice separate from the omelette in airtight containers in the fridge. The rice stays great for up to 3 days when stored properly. Avoid wrapping the omelette tightly if you can, as it’s best fresh but works okay refrigerated for a day.
Freezing
Freezing isn’t my favorite option for Omurice because the omelette texture changes when thawed, but you can freeze the fried rice by itself without issues. Just portion it out, flash-freeze, then transfer to a freezer bag for up to 2 months. When ready, thaw overnight in the fridge and reheat thoroughly.
Reheating
For leftovers, I gently reheat the fried rice in a pan with a splash of oil or water to bring back moisture and prevent sticking. If you want to reheat the omelette, do it softly on low heat or in the microwave in short bursts to avoid overcooking. Adding a fresh egg on top and giving it a quick scramble can also refresh the dish if needed.
FAQs
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Can I use other types of rice for this Omurice recipe?
Absolutely! While traditional Omurice uses white sushi rice for its slight stickiness and texture, you can substitute with jasmine rice, brown rice, or even cauliflower rice for a low-carb twist. Just keep in mind cooking times and moisture content may vary, so adjust accordingly to avoid sogginess.
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What’s the best way to get a fluffy, soft omelette for topping?
The key is to cook the eggs slowly on medium-low heat and stop cooking just before they’re fully set—the residual heat will finish cooking them after plating. Using a nonstick skillet and a bit of oil helps prevent sticking, and gently swirling the eggs for an even layer ensures softness throughout.
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Can I prepare Omurice ahead of time for meal prep?
You can prep the fried rice portion in advance and store it refrigerated for up to 3 days. The omelette topping is best made fresh to keep its delicate texture, but if needed, reheat gently before serving or consider folding the egg directly into the rice for quicker meals.
Final Thoughts
Omurice (Japanese Omelette-Topped Fried Rice) Recipe has a special place in my kitchen because it’s both nostalgic and endlessly customizable — like a warm hug on a plate. Once you try making it yourself, I bet you’ll enjoy the mix of flavors and the satisfaction of mastering the delicate omelette wrap. Give it a go and make it your comfort food staple; I promise it’ll become a fast favorite in your home!
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Omurice (Japanese Omelette-Topped Fried Rice) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Description
Omurice is a popular Japanese comfort food featuring fried rice seasoned with ketchup and topped with a soft, fluffy omelette. This recipe combines flavorful chicken, vegetables, and rice cooked in a skillet, then elegantly wrapped in a silky egg omelette and garnished with ketchup and Kewpie mayonnaise for a deliciously satisfying meal.
Ingredients
Fried Rice Ingredients
- 2 cups cooked white sushi rice (12 ounces; 350 g)
- 3 tablespoons vegetable or canola oil
- 1/2 cup minced yellow onion (100 g; about 1/2 medium onion)
- 1/2 cup diced carrot (100 g; about 1 large carrot)
- 3 ounces diced skinless, boneless chicken thigh (80 g; about 1/2 cup)
- 1/4 cup ketchup (60 ml), thinned with 1 tablespoon (15 ml) water
- 1 scallion, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Omelette Ingredients
- 4 large eggs
- Pinch of salt
- 2 tablespoons vegetable or canola oil
For Serving
- Additional ketchup
- Kewpie mayonnaise
Instructions
- Prepare the Fried Rice: Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add minced yellow onion and diced carrot, sautéing until softened, about 3-4 minutes. Add diced chicken thigh and cook until no longer pink, approximately 5-6 minutes. Stir in cooked sushi rice, mixing thoroughly to combine with the vegetables and chicken.
- Season the Fried Rice: Pour in the thinned ketchup (ketchup mixed with 1 tablespoon water) over the rice mixture. Stir well to evenly coat the rice, then cook for an additional 2-3 minutes until the flavors meld. Season with kosher salt and freshly ground black pepper to taste. Add sliced scallions and stir to integrate. Remove the skillet from heat and set the fried rice aside, keeping it warm.
- Make the Omelettes: In a bowl, gently beat the eggs with a pinch of salt until just combined. In a clean non-stick skillet, heat 1 tablespoon of vegetable oil over medium-low heat. Pour in about one-quarter of the beaten eggs, swirling the pan to create a thin, even layer. Cook gently until the egg is mostly set but still soft on top, approximately 1-2 minutes.
- Assemble the Omurice: Spoon a portion of the fried rice onto one half of the omelette in the skillet. Carefully fold the other half of the omelette over the rice to create a half-moon shape. Slide the omurice onto a serving plate, seam side down. Repeat the omelette cooking and assembly process with the remaining eggs and rice to make four servings.
- Garnish and Serve: Drizzle additional ketchup and Kewpie mayonnaise over the top of each omurice serving. Serve immediately while hot and enjoy this comforting and flavorful Japanese classic.
Notes
- Using day-old cooked and chilled sushi rice helps prevent the fried rice from becoming mushy.
- You can substitute chicken thigh with chicken breast or cooked shrimp for variation.
- Adjust the amount of ketchup according to your preferred sweetness and tanginess.
- Kewpie mayonnaise is a Japanese-style mayo that adds a rich and slightly sweet flavor; regular mayo can be used as a substitute.
- Low and slow cooking of the omelette ensures a tender and fluffy texture without browning too much.
Keywords: Omurice, Japanese omelette rice, fried rice with egg, chicken omurice, Japanese comfort food
