Omurice – The Perfect Combo of Fluffy Eggs and Ketchup Fried Rice
Omurice (オムライス) is one of those classic comfort foods that has a unique place in the hearts of many, especially in Japan. This simple yet delicious dish combines the savory goodness of ketchup-flavored fried rice and the softness of a fluffy omelette, making it a satisfying meal for any occasion. Whether it's a cozy family dinner, a quick weeknight meal, or a special treat for your loved ones, Omurice never fails to hit the spot.
A Brief History of Omurice
The dish originated in the early 20th century in Japan and is a fusion of Western and Japanese culinary traditions. It's a part of a category of food known as "yoshoku"—Western-style dishes adapted to suit Japanese tastes. The name "Omurice" comes from the combination of omelette and rice, and it quickly became a popular comfort food for families due to its simplicity and versatility. Today, Omurice is a beloved dish not just in Japan, but across many parts of the world, loved for its balance of flavors and satisfying textures.
Why You’ll Love This Recipe
- Creamy texture — Omurice is all about the soft-scrambled and tender omelette. I’ll teach you how to fry the eggs evenly so they’re creamy and custardy, just like a classic French omelette.
- Quick to make — You can cook it from start to finish in less than 30 minutes.
- Affordable and practical — It uses common staple ingredients from your fridge, freezer, and pantry.
- Kid-friendly — Kids love the savory ketchup flavor of the rice and the soft omelette texture.
- Flexible — Substitute any protein and vegetables from your fridge in the seasoned rice.
Ingredients for Omurice
You‘ll need eggs, rice, and ketchup to make the classic version, but I‘ll suggest some creative substitutions later.
- Large eggs
- Cooked Japanese short-grain rice — warm; you can reheat frozen rice if you have it
- Chicken thigh — stays juicier and more flavorful compared to chicken breast
- Onion
- Green peas
- Ketchup — the classic seasoning for chicken rice (ketchup rice); I highly recommend KAGOME brand Japanese ketchup
- Worcestershire sauce — adds complexity to the rice; you can substitute it with tonkatsu sauce or soy sauce
- Butter — adds a rich and creamy texture to the rice and omelette
How to Make the Best Omurice
- Strain the beaten eggs. For a silky-smooth omelette, use a fine-mesh strainer to remove the two stringy bands on the yolk called the chalaza. This helps to give the cooked eggs a uniform texture.
- Stir the eggs quickly in a spiral motion with chopsticks while you shake the pan. Keep the eggs moving so you end up with soft, small curds and an even exterior surface. I found that chopsticks can create really nice small curds better than a silicone spatula.
- Stop stirring when the eggs are half-cooked. You want to see a smooth omelette surface, not the chopsticks’ stirring marks. Therefore, stop stirring while the eggs are still rather runny.
Additional Tips
- Use a paper towel to shape the omurice.
- Drizzle with demi-glace sauce.
- You can serve with soup or salad.
Why Omurice Will Always Be a Favorite:
Omurice is more than just a meal—it’s a comforting dish that brings people together. Whether you're making it for yourself, your friends, or your family, it’s the perfect meal that combines warmth, nostalgia, and flavor in one. The simplicity of the dish allows you to get creative with your ingredients, while still keeping that traditional Japanese charm.
The beauty of Omurice lies in its versatility. You can add different proteins, veggies, or sauces to make it your own. From experimenting with different rice seasonings to adding a bit of spice or even swapping out the ketchup for other sauces, the possibilities are endless. And, no matter how you make it, the essence of Omurice will always remain the same—comforting, satisfying, and utterly delicious.
Omurice is a quintessential Japanese home-cooked dish that combines simple chicken rice wrapped in a soft and fluffy omelette. The sweet and savory ketchup-flavored rice, with its perfectly cooked omelette, creates a comforting and satisfying meal.
- ¼ onion (4 oz, 113 g)
- 3 oz boneless, skinless chicken thigh
- 1 Tbsp unsalted butter
- 1 Tbsp green peas (cooked)
- ½ tsp Diamond Crystal kosher salt (divided)
- freshly ground black pepper
- 2 servings cooked Japanese short-grain rice
- 5 Tbsp ketchup (plus more for garnish; for an authentic taste, I highly recommend KAGOME brand Japanese ketchup)
- 1 tsp Worcestershire sauce
- 4 large eggs (50 g each w/o shell)
- ½ tsp Diamond Crystal kosher salt (divided)
- 2 Tbsp unsalted butter (divided)
- Marinate the 150 grams boneless skinless chicken breast in the 1 teaspoon soy sauce while you prepare all the other ingredients.
- Add the 1 tablespoon vegetable oil and 100 grams onion to a frying pan over medium-high heat and sauté the onions until they're tender and just starting to brown.
- Add the chicken and stir-fry until you don't see any raw sides anymore.
- Add the 300 grams cooked Japanese short-grain rice, and break it up with a spatula so that it heats through evenly.
Once the rice has been warmed through, add the 2 tablespoons ketchup and 1 tablespoon oyster sauce, and stir-fry until it is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.- Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
Break the 3 eggs into a bowl along with the 1 tablespoon cream and 1 pinch salt. Whisk together until the mixture is uniform in color.- Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the 1 tablespoon cultured unsalted butter and swirl to melt and coat the pan evenly.
- Add the egg mixture to the pan and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
- Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
- Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken). Give the cooking eggs a minute to firm up.
- Position the pan over the plated rice and gently slide the egg out of the pan on top of it, gently guiding it with a pair of chopsticks.
- Garnish with ketchup and parsley to taste.
- The best method is to cook the omelette on low heat so it stays tender and fluffy, without overcooking the eggs.
- Be sure to use cold rice to avoid mushiness and to achieve that perfect fried rice texture.
- Whether you like your rice sweeter or with a more savory punch, adjusting the amount of ketchup to suit your taste will elevate the dish.
Hi, I’m Aisyah! A curious soul with a love for exploring new places, whipping up delicious recipes, and sharing practical tips to make life a little easier. Join me on this adventure of creativity and discovery!