Omurice (Japanese Rice Omelette)

This is more rice and less omelette and cooks very fast.

Omurice (Japanese Omelette Rice)


2-3 people

Time to Make

  • 5 minutes of prep and
  • 20 minutes of cooking


  • 1/2 medium onion, chopped fine
  • 1 chicken thigh, rinsed, patted dry, and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup frozen mixed vegetables, defrosted
  • salt
  • fresh ground black pepper
  • 1 1/2 cups cooked Japanese rice
  • 1 tablespoon ketchup and more for decoration
  • 1 teaspoon soy sauce
For each omelette:
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon olive oil
  • 3 tablespoon sharp cheddar cheese


  1. In a skillet, heat the oil and saute the onion until softened, just a couple of minutes.  Add the chicken and cook through.  Stir in the mixed vegetables.  Season with salt and pepper.
  2. Add the rice and break up while stirring.  Stir in the ketchup and soy sauce.  Transfer to a plate and wipe out the skillet.
  3. To make the omelette:  Whisk together the egg and milk.
  4. Heat oil over medium heat and make sure the entire surface of the pan is coated with oil.  Once hot, pour in the egg mixture and tilt to cover the entire skillet.  Lower the heat and cook until the egg has set on the bottom.  Place the cheese and then some of the rice mixture on top of that.
  5. With your spatula, fold both sides over toward the middle to cover the rice.  Carefully slide the omurice to the edge of the pan.  Holding a plate in one hand and the skillet in the other, carefully flip the pan so the omurice lands on the plate.  I don’t mean to flip the omurice in the air.  Place the plate over the skillet and turn over.
  6. To make it pretty:  Place a paper towel over and use it to shape the omurice into a football shape.  Remove the paper and drizzle with ketchup for decoration.
  7. Continue making omelettes until you use up all the rice mixture.

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