Omurice (オムライス)

Omurice Recipe

If you’re like me and secretly enjoy covering your scrambled eggs in ketchup, then you’ll love omurice(オムライス). “Omu” is an abbreviation for “omuretsu” (omelette pronounced with a Japanese accent) and “rice” (pronounced raisu) refers to the sweet and savory chicken rice it’s filled with.

It’s unclear where the dish originated, but in Japan omurice is considered yōshoku(western food) and it was probably created around the turn of the last century when western style cafes became popular. In older preparations it’s made exactly like an omelette in that the chicken rice was wrapped in a thin sheet of egg. However, in more recent years, most places ditch the thin papery egg for a luscious blanket of soft scrambled eggs on top. There are even some restaurants that specialize exclusively in omurice.

Chicken fried rice

The rice is seasoned mainly with ketchup, which makes it the perfect sweet and tangy contrast to the creamy egg on top. For my omurice, I like using this homemade ketchup because the red peppers and spices make for a more interesting flavor profile than plain old ketchup. I also tend to make this with leftovers when I roast a chicken. This not only saves time, I almost always have leftover roast carrots and onions as well, which I just chop up and add to the rice.

If ketchup with rice isn’t your cup of tea, don’t worry. The technique I outlined below for making the egg creates a rich, fluffy blanket of egg with curds that have just barely set, making this a tasty way to serve just about any kind of fried rice. I also like adding some cheese to the egg from time to time. Another way to change this up is to top the finished omurice with Hayashi sauce or Japanese curry.

Omurice

Equipment you'll need:

Omurice
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Rating: 3.75
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Savory sweet chicken fried rice topped with an omelette, omurice (オムライス) is a modern Japanese culinary staple.
Omurice
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.75
You:
Rate this recipe!
Savory sweet chicken fried rice topped with an omelette, omurice (オムライス) is a modern Japanese culinary staple.
Servings Prep Time
5minutes
Cook Time
12minutes
Servings Prep Time
5minutes
Cook Time
12minutes
Ingredients
  • 3 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/2 small onion diced
  • 1/3 carrot peeled, and diced
  • 1 small clove garlic minced
  • 160 grams cooked chicken
  • 260 grams cooked rice
  • 3 tablespoons ketchup
Units:
Instructions
  1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
  2. Add the oil to a 10" nonstick frying pan, then add the onions, carrots and garlic. Sauté over medium heat until the carrots are tender.
  3. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
  4. Add the ketchup and stir-fry until everything is well combined. Taste the rice and season with salt and pepper to taste.
  5. Mound the rice on a plate, then put the pan back on the heat. Pour the egg mixture into the pan.
  6. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low.
  7. The eggs are done when they aren't runny anymore, but the top surface still appears wet. If you use a glass lid, the egg should be done when the glass is hot to the touch.
  8. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
Categories
  • missmochi

    This is the way I like my omurice, with a thicker softer omelette rather than the thin overcooked shell version!

  • Shannen

    Tried Omurice in Japan and love it. Been looking for the recipe and finally found it here. However 1 Question. The omurice i tried had brown sauce served over it. What is that sauce and how is it prepared?

    Thanks.

    • scott

      probably bulldog fruit and veg sauce or okonomiyaki sauce

      • Lew

        Lots of times they put Demi glacé sauce on too! Oishi!

    • http://norecipes.com Marc Matsumoto

      Hi Shannen, you probably had Omuhayashi. It’s omurice with hayashi sauce poured on top. Here’s the recipe: http://norecipes.com/blog/hayashi-rice-recipe/

    • Aki

      It should be Demi-glacé sauce

  • Konrad

    worked in tokyo for a while as a chef and this was one of our chef’s meals for lunch in the afternoon.Yours makes me hungry can not wait to prepare it. thank you

  • Gio

    hello :) i was so excited to see that you added this recipe but i have a tiny problem. i’m currently on a dairy free diet for some months and i wondered if there was a good alternative to the heavy cream. i live in a small town where it is not easy to find…well, anything. any suggestions to produce the same fluffy omelette?

    • http://norecipes.com Marc Matsumoto

      The cream is in the egg is to add richness. Alternatives would be coconut cream, or pureed silken tofu if you can find either one. It will still be good without the cream, it just won’t be as rich and creamy.

  • http://www.merci-mama.com/ Jules

    I love love love omurice. This was my mum’s go to dish for dinner when she couldn’t be bothered cooking. Such comfort food.

  • Tina

    Wow such a simple recipe! I’m a big fan of your website and have been itching to try one of your recipes. The only thing that puts me off is that most of them calls for exotic ingredients I may never use again.. Not this though! Definitely trying it soon.

  • http://www.facebook.com/roshwillking Roshwill King

    very easy for my sisters, i am now a fan.

  • JaneM

    Omurice is one of favorite childhood dishes (but no chicken or carrots added)! My mom would make the traditional omelet. As an adult, I use the lazy method. I just add in a couple cooked scrambled eggs after frying the rice with ketchup. Will have to give yours a try. When I have mentioned “ketchup” rice to my friends, I get the Ewwww reaction and I always tell them they don’t know what they are missing. It’s comfort food to me.

  • http://lokness.wordpress.com/ Lokness @ The Missing Lokness

    All your food pictures look very beautiful and delicious! My husband loves omurice! I think he will be thrilled to know that I have found this recipe. Need to try it next week. Thanks!

  • http://www.facebook.com/profile.php?id=517684023 Eva Chan

    When I saw this it reminded me of that scene from “Tampopo”. I just love movies revolving around food like this. :)

    https://www.youtube.com/watch?v=a-GFimGcYJw

  • Yaoli Pu

    Delicious! I didn’t have time sadly to make your ketchup so I mixed ketchup with a little bit of Worcestershire sauce, soy sauce and sugar. This was such a good recipe! I liked the texture of the egg!

  • Chin-sama

    Is it okay to fry the chicken?

    • http://norecipes.com Marc Matsumoto

      I’m not sure I understand your question. Do you mean to use fried chicken? If so, that should be fine, but you way want to remove the breading on the outside of the chicken.

  • Jacqueline Bier

    Hey
    I tried your recipe yesterday. I made it twice, because my husband and myself like to eat. It was delicious! Never ate such a fluffy egg. As ketchup I used one flavored with curry and other spices. It was great. Thank you for this recipe.

  • NAL

    I really liked your recipe.. it was really delicious..evn though I am a Maldivian I really loved it.. :D this one has really forced me to visit this website often.. thnks for the lovely recipe

  • LOL

    I LOVE YOU OMURICE PECIPE

  • LOL

    YES

  • LOL

    HAHAHAHAHA

  • LOL

    LOL LOLY

  • Pingback: Oh So Yummy » Omurice

  • Matt

    Wow quite a sophisticated recipe here, looks nice!! I learned how to make it from a bunch of Japanese friends I had who roomed together. They just fried up a bunch of onion and any kind of meat — we even used spam LOL. Then cooked the rice and added that, threw in a bunch of ketchup, and then moulded it all together. We also added tons of cheese on top!!!!! Then fried up the egg and blanketed the cheese/omurice mould with it, and garnished with ketchup. I was hooked on this ever since haha.

    I’ll have to give all these extra ingredients a shot. Will definitely add more to the palate! :)

  • Brandon Smith

    can i use a normal non flavored coffee creamer

    • http://norecipes.com Marc Matsumoto

      I don’t drink coffee so I don’t know what’s in coffee creamer, but if it contains cream and doesn’t have sugar or flavorings, it should be fine.

  • Si Hèm

    I love omurice , thanks for the recipe ^^

  • Jo

    Can you cook the egg until it isn’t “wet”? I can’t handle runny eggs at all but have always wanted to try this!

    • http://norecipes.com Marc Matsumoto

      Hi Jo, you can obviously cook it however you like, this is just how I do it.

      • Jo

        That’s great! I know that sometimes things are cooked a certain way for a reason and just wanted to be sure ^_^

  • Karon Reiter

    On some of the YouTube videos they cook the egg in such a way that when they place it on top of the rice, they cut it down the middle in which a mountain of moist eggs emerge, draping the side of the rice. I’ve only seen these in restaurants, not at home. Can this be done at home and if so, how are the eggs cooked that the outside is firm, but the inside is moist? It looks so yummy.

    • http://norecipes.com Marc Matsumoto

      I’m not sure I’ve seen this before, but if you make the eggs like described above and instead of sliding it out of the pan (with the moist side up), you flip it onto the rice, you would end up with the firm part on the outside and the moist part on the inside.

  • http://norecipes.com Marc Matsumoto

    That’s impressive. I think the answer is LOTS of practice. I certainly wouldn’t be able to do that. He’s partially scrambling the eggs, but then folding it in half (like an omelette) and then sealing it shut while the inside is still very runny. The trick is in the way he is tossing the pan. The dropping action creates a 0-g environment in the pan, which for a brief moment allows the egg to float, allowing him to rotate it without breaking it. The motion is actually pretty similar to what’s used to make dashimaki tamago (which is said to be one of the hardest things in Japanese cuisine to master).

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