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Home ► Recipes ► Main Dishes

Omurice (オムライス)

Updated: 05.29.25 | Marc Matsumoto | 81 Comments

4.58 from 21 votes
With sweet and savory chicken fried rice on the inside and a creamy blanket of eggs with big fluffy curds that are just barely held together, this Kichi Kichi style omurice is a modern Japanese classic that's loved by kids and grownups alike.
Recipe Video
With savory tomato and chicken fried rice enveloped in a fluffy egg omelette, Omurice is a classic Japanese mashup that's loved by kids and grownups alike.

Japanese Omurice

Omurice is a popular modern Japanese dish that's a mashup of Western omelettes and Japanese fried rice, delighting Japanese palates of young and old alike. It's a favorite amongst kids and, therefore, a staple of home cooking here, but it can also be served a little fancier at Yōshoku restaurants (Western-style restaurants) in Japan.

Although every household makes it a little differently, the omelette is usually stuffed with chicken rice, which is fried Japanese short-grain rice that's made with chicken and seasoned with ketchup. This gives it a vibrant red color and savory-sweet taste, which is the trademark flavor of this dish.

As for the egg, classic styles of omurice were made into an oval shape or football shape and wrapped in a thin layer of egg; then, the smooth omelette surface was decorated with ketchup hearts or stars. But these days, many people ditch the thin, papery egg for a luscious blanket of soft scrambled eggs on top.

Learn how to make authentic Japanese omurice without any ninja omelette making skills with this easy omurice recipe.
Jump to:
  • Japanese Omurice
  • Why This Recipe Works
  • Japanese Omurice Components
  • How to Make Omurice
  • 📖 Recipe
  • FAQ
  • Comments

Why This Recipe Works

  • Leftover steamed rice gives this omurice the wonderful chewy texture of cooked Japanese short-grain rice while making it crumbly enough to stir-fry thanks to the retrogradation of the starch.
  • The sweet and savory chicken fried rice makes a delightful contrast to the rich creaminess of the blanket of eggs on top.
  • Instead of the traditional thin omelette, this recipe creates a thick, fluffy Kichi Kichi style omurice. The only difference is that you don't need to become an omelette pan ninja to slide the tender curds of egg on top of the rice. 

Japanese Omurice Components

Omurice is comprised of two main components, and can also be sauced. Here's what's inside each of them.

Chicken Rice

Although it's called "chicken rice," the primary seasoning is ketchup. This makes it the perfect sweet and tangy contrast to the creamy egg on top. For mine, I like using homemade ketchup because the spices make for a more interesting flavor profile, and it's a little less sweet than the store-bought stuff. That being said, if you're looking for that classic ketchup rice taste, the bottled stuff is the way to go. Many Japanese Omurice recipes add extra sugar on top of the sweetness of the ketchup, but I prefer mine more savory. On the flip side, if ketchup isn't your cup of tea, don't worry; you can make this omurice recipe using any kind of fried rice like Yakimeshi, Kimchi Fried Rice, Curry Fried Rice, or Japanese Garlic Rice.

I almost always advocate using skin on chicken thighs over breast meat; this is one of the rare exceptions where I feel like breast meat works better. Just be careful not to overcook the chicken pieces, or they will get tough. You could also replace the chicken with another protein like tofu or ground beef. 

Other than that, I like to brown some onions (or garlic) to get a little more flavor into the dish. I also add some oyster sauce as a more flavorful alternative to soy sauce; this helps balance out the tanginess of the ketchup with plenty of umami. Some people also like to add other vegetables to their chicken rice like carrots, peas, or bell peppers, which is fine, but I think they're unnecessary unless you're trying to get your kids to eat more vegetables.

Omelette

The omelette is more about the cooking technique than the ingredients, but I like to use eggs with very vivid yolks, so it turns out golden yellow. Butter imparts extra flavor, and I also add a bit of cream, which ups the richness to balance out the acidity of the rice. A pinch of salt lifts the flavors, but if you're really looking for something over-the-top, try adding some grated cheese to the eggs.

Sauce

Although Japanese omelette rice is usually just decorated on the surface with ketchup, it's sometimes also served with a more flavorful sauces such as the sauce from Hayashi Rice (Omuhayashi - オムハヤシ) or Japanese Curry (Omukarei - オムカレー), or Meat Sauce (Omumeato - オムミート). For the last one, you could even change up the filling and make it with spaghetti with meat sauce, which turns it into Omusupa (オムスパ). As you can see, there are a lot of creative variations here.

Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.

How to Make Omurice

Make the fried rice

Making chicken rice is pretty straightforward and only requires a few minutes of prep time. I start by marinating the chicken pieces in a bit of regular soy sauce to ensure they're well-seasoned. Then I brown some onions before throwing the chicken in and stir-frying it. The trick to having tender chicken in your omelette rice is to add the Japanese short-grain rice before the chicken is fully cooked through. I usually go in with it as soon as I can't see any raw edges on the chicken, just a few minutes after I start cooking it. This gives you plenty of time to get the cooked rice nice and caramelized without turning the chicken chewy. Once it's heated through, I add the ketchup and oyster sauce and stir-fry until the tangy sauces start caramelizing. This should take 2 to 3 minutes. Season with black pepper, and then you can load the savory chicken rice into a mold and invert it onto a plate. I usually leave the mold on the plate to help keep the rice warm for the time it takes to make the omelette.

Make the omelette

The omelette may seem intimidating, but this technique makes it possible for anyone to make Kichi Kichi omurice.

Add the eggs, cream, and a pinch of salt to a bowl and beat the mixture until uniform in texture and color. I like using wooden chopsticks, but a whisk or fork will also work.

Melt the butter in a non-stick pan over medium heat (this is a must, to get the egg cleanly out of the pan). Once the butter has melted, add the egg mixture and give it a few seconds to set up at the bottom. Then, gently scramble them with chopsticks while shaking the pan, which redistributes the uncooked egg as you break up the curds. This gives the mixture an even, fluffy texture. I usually take the omelette off the heat once there are no big pools of raw egg left, as carryover cooking will continue thickening the remaining egg into a rich, creamy sauce. Before you take the pan off the stove, blast it on high heat for a few seconds. This will vaporize any liquid between the egg and the pan, loosening the edges and making the egg easily slide out of the pan.

Decorate the Omurice

Although soft scrambled eggs aren't quite a smooth omelette surface to paint on, you can still create fun shapes, like stripes, hearts, stars, or faces using additional ketchup in a squeeze bottle. Or you can just add a drizzle of ketchup on top, like I did. Omurice can also be served with a demi-glace sauce on top.

📖 Recipe

Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.

Omurice Recipe

4.58 from 21 votes
Print Pin
Prep Time 8 minutes mins
Cook Time 12 minutes mins
Total Time 20 minutes mins
Yield 2 servings
YouTube video

Equipment

10-inch Non-stick Frying Pan
1 10-inch Non-stick Frying Pan
8-inch Non-stick Frying Pan
1 8-inch Non-stick Frying Pan
Medium Glass Bowl
1 Medium Glass Bowl
1 Small Glass Bowl
Cooking Chopsticks
1 Cooking Chopsticks

Units

Ingredients 

For Chicken Rice

  • 150 grams boneless skinless chicken breast ~½ breast, cut into ½-inch dice
  • 1 teaspoon soy sauce
  • 1 tablespoon vegetable oil
  • 100 grams onion ~½ small onion, finely minced
  • 300 grams cooked Japanese short-grain rice 2 loosely packed cups cold
  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • black pepper to taste

For Omelette

  • 3 eggs
  • 1 tablespoon cream
  • 1 pinch salt
  • 1 tablespoon cultured unsalted butter

Instructions

For Chicken Rice

  • Marinate the 150 grams boneless skinless chicken breast in the 1 teaspoon soy sauce while you prepare all the other ingredients.
    Chicken breast meat marinating in soy sauce.
  • 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.
    Sautéed onions for chicken rice.
  • Add the chicken and stir-fry until you don't see any raw sides anymore.
    Stir-fried chicken and onions.
  • Add the 300 grams cooked Japanese short-grain rice, and break it up with a spatula so that it heats through evenly.
    Chicken, onions and rice in a pan.
  • 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.
    Ketchup added to chicken rice.
  • Plate the rice. You can use a bowl as a mold to give it a round or oval shape.
    Unmolding chicken rice for omurice.

For Omelette

  • 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.
    Beating eggs for making the the omelette part of Omurice.
  • 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.
    Melting butter in a pan for making an omelette.
  • Add the egg mixture to the pan and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
    Egg mixture added to buttered omelette pan.
  • Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
    Lightly scrambling the omelette.
  • 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.
    Blasting the omelette with heat at the end helps release it from the pan.
  • 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.
    Sliding the omelette out of the pan onto the chicken rice.
  • Garnish with ketchup and parsley to taste.
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Nutrition Facts

Calories • 552kcalCarbohydrates • 54gProtein • 29gFat • 24gSaturated Fat • 9gPolyunsaturated Fat • 6gMonounsaturated Fat • 7gTrans Fat • 0.3gCholesterol • 317mgSodium • 754mgPotassium • 543mgFiber • 1gSugar • 6gVitamin A • 742IUVitamin C • 5mgCalcium • 66mgIron • 4mg

FAQ

What is Omurice?

Omurice (オムライス), or Omuraisu as it's pronounced in Japan, is a portmanteau of "Omelette" and "Rice." It's unclear where the dish originated, but Omurice is considered yōshoku (Western food) in Japan. It was probably created around the turn of the last century when Western-style restaurants became popular.

What is Yōshoku?

Yōshoku (洋食) means "Western-style food" in Japanese, and it refers to a sub-genre of Japanese cuisine modeled on food from the West. Although these dishes are considered Western in Japan, many do not exist outside of Japan. Some examples include curry rice, hamburg steak, and Hayashi rice. In a way, Yōshoku is like the Japanese analog to American-style sushi such as spicy tuna rolls and California rolls.

How do you pronounce Omurice?

Omurice is a 5-syllable word that's pronounced as follows:

o like order

mu like move

ra -the "ra" sound does not exist in the English language and the best way to make it is to say the word "romp" with the tip of your tongue at the front of your mouth.

i like even

su like soup

Comments

    4.58 from 21 votes (16 ratings without comment)

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    Recipe Rating




  1. Bobbina Byrd says

    January 27, 2025 at 5:13 am

    5 stars
    I've made this recipe many times now, and it's always so delicious. It's very filling. I like the combination of the sauces and the flexibility of the vegetables. I make three omelets worth as one big omu-log for my whole family. It's always gone by the time the meal is over. 10/10, A+, gold star

    Reply
    • Marc Matsumoto says

      January 27, 2025 at 3:43 pm

      Hi Bobbina, I'm happy to hear you and your family have been enjoying this so much! Thank you for taking the time to let me know.

      Reply
  2. Cam says

    October 06, 2022 at 10:44 am

    5 stars
    So good! Thank you so much. Oyster sauce is a nice addition that I haven’t seen in other recipes. I also love your simple explanation for the soft scrambled eggs and I really like the texture with this rice rather than the other traditional omelette.

    Reply
    • Marc Matsumoto says

      October 08, 2022 at 5:56 pm

      Thanks Cam, I'm happy to hear you enjoyed it!

      Reply
  3. Lee MacMorris says

    April 12, 2022 at 9:45 am

    This takes me back 55 years to the first year of six years I spent in Japan. Wonderful. Yum,

    Reply
    • Marc Matsumoto says

      April 12, 2022 at 10:08 am

      Hi Lee, I'm glad to hear it was able to bring back some memories. Thanks for sharing!

      Reply
  4. Christie says

    February 27, 2021 at 7:32 am

    5 stars
    I added a teaspoon of sesame oil to the soy sauce chicken marinade for an extra umphhh! Great recipe. Thank you!

    Reply
    • Marc Matsumoto says

      February 27, 2021 at 11:44 am

      You're welcome Christie, great idea adding sesame oil to the chicken! I may borrow that idea next time I make this.

      Reply
  5. Carley Heck says

    January 01, 2021 at 12:40 am

    5 stars
    Thanks for this! I have been trying to make it for a long time in the way where you wrap the uncooked egg inside and then cut it open afterwards; I couldn’t ever get it right. This is way easier and achieves the same effect! So delicious and easy!

    Reply
    • Marc Matsumoto says

      January 02, 2021 at 8:27 am

      You're welcome Carley! Yea, that method takes a lot of practice and while it looks cool, this gets the same effect when you eat it.

      Reply
  6. rin says

    September 20, 2020 at 3:39 am

    4 stars
    Looks great I am going to make by brother cook it for himself tomorrow

    Reply
    • Marc Matsumoto says

      September 20, 2020 at 9:49 am

      Thanks Rin, I hope he enjoys it!

      Reply
  7. Chicken says

    September 19, 2020 at 12:18 am

    Chicken nuggets?

    Reply
  8. Annie says

    March 06, 2020 at 7:37 am

    Hi how many calories are there in this recipe?

    Reply
    • Marc Matsumoto says

      March 06, 2020 at 11:41 pm

      Please click the "Nutrition" button in the recipe card for nutrition information. There's 554 calories per serving.

      Reply
      • Annie Vos says

        March 10, 2020 at 11:40 pm

        Thanks 🙂

        Reply
  9. Keytti says

    February 19, 2020 at 5:05 am

    This came out so good, and it was so easy to understand, thank you!!

    Reply
    • Marc Matsumoto says

      February 19, 2020 at 10:45 am

      Hi Keytti, I'm so glad to hear you enjoyed this! You're welcome😀

      Reply
  10. Anne-Maree says

    June 19, 2019 at 3:48 pm

    Am i going crazy or this is a different recipe than used to be here on this site??? If so why change??? the last one was fantastic???

    Reply
    • Marc Matsumoto says

      June 19, 2019 at 8:30 pm

      Hi Anne-Maree, you're not going crazy. I updated this a few weeks ago. I'm always about finding ways to improve dishes and if you enjoyed the last version I think you'll like this even more. I've simplified some of the steps and added a bit more flavor to the rice.

      Reply
  11. Marc Matsumoto says

    September 01, 2016 at 4:52 am

    Hi チェン小百合, I'm so glad to hear you enjoyed it!

    Reply
  12. チェン小百合 says

    August 31, 2016 at 4:29 pm

    Hi! Just made some for my brother and I... We didn't have ketchup so I used homemade teriyaki sauce to cook the rice and topped the egg with pepper. Also no onions or carrots at the moment; used tiny shrimp and corn instead. Turned out WONDERFUL! Thank you so much for this recipe. I was satisfied, happy, and inspired when I finished eating. The egg was delightful, the rice extremely pleasant, everything worked out just fine and looked gorgeous. Thank you.

    Reply
  13. Marc Matsumoto says

    April 04, 2016 at 1:32 am

    Hi Tatyana, you could replace it with milk, but the eggs will be lighter and less creamy.

    Reply
  14. Tatyana Sandoval says

    April 02, 2016 at 12:54 am

    Can the heavy cream be replaced with milk or lactose free milks?

    Reply
  15. bellystraw says

    October 15, 2015 at 10:20 am

    Thanks for your advice!

    Reply
  16. Marc Matsumoto says

    October 15, 2015 at 2:30 am

    Hi Bellystraw, in a classic omurice the rice is supposed to be sweet since it is made using ordinary ketchup. Although it's not traditional I like my omurice more spicy which is why I use homemade ketchup (recipe here: https://www.pbs.org/food/fresh-tastes/homemade-savory-ketchup/ ). You could also substitute tomato paste for the ketchup which would make it less sweet while retaining the tomato flavor.

    Reply
  17. bellystraw says

    October 14, 2015 at 11:38 pm

    Looks simple and fun. Just one question.
    I've heard alot of people say that normal ketchup really doesn't do the trick and sometimes the sweetness of fx. Heinz ketchup ends up ruining the flavor.
    Is there any way to maybe spice up your ketchup beforehand to balance the incredible sweetness alot of store bought ketchups have?
    If so which spices would you recommend?

    Reply
    • junjie says

      August 19, 2020 at 12:10 pm

      try mixing ketchup with worcestershire sauce.. that will solve your problem on the sweetness of the ketchup and give your sauce an added kick..

      Reply
    • Otakunekosama says

      December 23, 2020 at 3:11 am

      I use sugar-free ketchup and it works well for me!
      Maybe try using that? Also heinz over all never works well for me so I recommed primal kitchen (it's what I use and loved it)

      Reply
  18. CieloAlarica says

    June 02, 2015 at 8:57 pm

    This looks so good! Going to try this now~ ^ ^

    Reply
  19. Fonz Tan says

    April 19, 2015 at 6:29 am

    It's the mixed rice, I have shaped it into a ball... It's like a sneak peak of what's inside the mountain of egg. I have also topped it with the catsup that was used for my mixed rice.

    Reply
  20. Marc Matsumoto says

    April 18, 2015 at 8:12 am

    Looks great, what's the ball on top?

    Reply
  21. Fonz Tan says

    April 18, 2015 at 6:21 am

    Thanks for the recipe Marc! It really taste good 🙂 I modified the recipe a bit and here's my version 🙂

    Reply
  22. rona says

    March 20, 2015 at 10:16 am

    Can I add some cabbage?

    Reply
  23. Marc Matsumoto says

    March 14, 2015 at 7:49 am

    Hi Yuki, I don't think I've ever heard of using mayo in chicken rice and I don't really like mayonnaise personally, but if you like mayo then give it a try.

    Reply
  24. Yuki Yamanaka says

    March 13, 2015 at 4:28 pm

    Hello! Can we use mayonnaise instead of ketchup?

    Reply
    • Holly says

      February 01, 2021 at 2:18 am

      No, that would not work? It would be an entirely different dish and would have a strange texture.

      Reply
  25. f says

    February 01, 2015 at 9:44 am

    It looks like "nasi goreng" in my country (Indonesia) 🙂

    Reply
  26. Marc Matsumoto says

    January 25, 2015 at 1:09 am

    Hi Lou, it could be konbu, but usually konbu is more salty than sweet and comes in either squares or strips. If it was more like a paste, it's most likely nori. This is made by taking fresh nori (not the paper thin dried kind) and cooking it with soy sauce, sugar and mirin until it forms a thick paste. If you can't get fresh nori where you live you could in theory use the dried sheeted type (though I've never tried this myself), but it takes a ton of nori to make just a little paste, so I think this approach would be prohibitively expensive.

    Reply
  27. lewisfausak says

    January 24, 2015 at 9:03 pm

    This is so good! I wish we had omurice shops where I live.

    Thanks for the recipe, I love the blog.

    Do you know how to make the sweet seaweed filling found in some onigiri, I think I have seen mention of it as a kombu filling, but I have no idea how to get thick kombu into a sweet and edible texture.

    Reply
    • Senic says

      October 11, 2020 at 2:41 am

      I think youre talking about furikake 🙂

      Reply
      • Marc Matsumoto says

        October 11, 2020 at 9:50 am

        Hi Senic, I think I responded to this at some point, but threaded conversations got collapsed during one of our website moves, so it's no longer attached to this comment. Lewis was referring to Tsukudani, which is konbu that's been simmered in soy sauce, sugar and mirin (sometimes with other things like Sansho, perilla seeds, or sesame seeds added).

        Reply
  28. Midori says

    December 12, 2014 at 9:29 pm

    I'm so going to try making this. It looks delicious. Thanks! ^^

    Reply
  29. Marc Matsumoto says

    May 31, 2014 at 1:06 am

    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).

    Reply
  30. Marc Matsumoto says

    May 27, 2014 at 12:58 am

    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.

    Reply
  31. Karon Reiter says

    May 26, 2014 at 10:27 pm

    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.

    Reply
  32. Jo says

    May 25, 2014 at 7:13 am

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

    Reply
  33. Marc Matsumoto says

    May 25, 2014 at 7:08 am

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

    Reply
  34. Jo says

    May 25, 2014 at 6:50 am

    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!

    Reply
    • Holly says

      February 01, 2021 at 2:17 am

      It wouldn’t really be the same taste/texture but you can cook the egg however you like

      Reply
  35. Aki says

    March 14, 2014 at 6:57 pm

    It should be Demi-glacé sauce

    Reply
  36. Lew says

    February 16, 2014 at 8:43 pm

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

    Reply
  37. Si Hèm says

    October 14, 2013 at 10:37 am

    I love omurice , thanks for the recipe ^^

    Reply
  38. Marc Matsumoto says

    October 09, 2013 at 2:50 am

    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.

    Reply
  39. Brandon Smith says

    October 08, 2013 at 6:13 pm

    can i use a normal non flavored coffee creamer

    Reply
  40. Matt says

    September 05, 2013 at 12:21 am

    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! 🙂

    Reply
  41. LOL says

    August 25, 2013 at 10:31 pm

    LOL LOLY

    Reply
  42. LOL says

    August 25, 2013 at 10:30 pm

    YES

    Reply
  43. LOL says

    August 25, 2013 at 6:31 pm

    HAHAHAHAHA

    Reply
  44. LOL says

    August 25, 2013 at 6:30 pm

    I LOVE YOU OMURICE PECIPE

    Reply
  45. NAL says

    June 28, 2013 at 8:50 am

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

    Reply
  46. Jacqueline Bier says

    June 05, 2013 at 7:09 am

    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.

    Reply
  47. Jacqueline Bier says

    June 05, 2013 at 3:09 am

    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.

    Reply
  48. Marc Matsumoto says

    February 25, 2013 at 12:37 am

    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.

    Reply
  49. Chin-sama says

    February 24, 2013 at 4:22 am

    Is it okay to fry the chicken?

    Reply
  50. Yaoli Pu says

    February 06, 2013 at 11:25 pm

    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!

    Reply
  51. Marilia says

    December 22, 2012 at 10:35 pm

    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

    Reply
  52. Lokness @ The Missing Lokness says

    December 19, 2012 at 10:15 pm

    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!

    Reply
  53. samnmini says

    December 05, 2012 at 1:31 am

    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.

    Reply
  54. Marilia says

    December 04, 2012 at 1:12 am

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

    Reply
  55. Tonnsg says

    November 29, 2012 at 6:48 pm

    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.

    Reply
  56. Jules says

    November 29, 2012 at 2:39 am

    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.

    Reply
  57. Marc Matsumoto says

    November 29, 2012 at 12:36 am

    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.

    Reply
  58. chibiluna says

    November 28, 2012 at 3:02 pm

    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?

    Reply
  59. Marc Matsumoto says

    November 28, 2012 at 12:30 am

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

    Reply
  60. scott says

    November 27, 2012 at 6:45 pm

    probably bulldog fruit and veg sauce or okonomiyaki sauce

    Reply
  61. konradmeier says

    November 27, 2012 at 5:06 pm

    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

    Reply
  62. Shannen says

    November 27, 2012 at 12:38 pm

    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.

    Reply
    • Yutachi says

      January 28, 2019 at 6:48 pm

      A bit late but probably demiglace sauce

      Reply
      • summer says

        December 04, 2019 at 10:03 am

        😂 7 years

        Reply
  63. missmochi says

    November 26, 2012 at 3:39 am

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

    Reply
Marc Matsumoto

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