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

Omurice Recipe

If you're anything like me and secretly enjoy covering your scrambled eggs in ketchup, then you'll love Omurice. With sweet and savory chicken and tomato fried rice on the inside, and the possibility to decorate the top with hearts, stars, and faces, this is one of those dishes that's loved by kids and grownups alike in Japan.
Course Entree
Cuisine Japanese
Keyword omelet, rice, yoshoku
Level Beginner
Main Ingredient Egg, Rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 554kcal


For Chicken Rice

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

For Omelette

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


For Chicken Rice

  • Marinate the chicken in the soy sauce while you prepare all the other ingredients.
    Chicken breast meat marinating in soy sauce.
  • Break the eggs into a bowl along with the cream and salt. Whisk together until the mixture is uniform in color.
    Beating eggs for making the the omelette part of Omurice.
  • Add the vegetable oil and onions to a frying pan over medium-high heat and saute 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 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 ketchup and oyster sauce, and stir-fry until the rice 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

  • Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the butter and swirl to melt and coat the pan evenly.
    Melting butter in a pan for making an omelette.
  • Add the eggs, 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).
    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 onto the rice.
    Sliding the omelette out of the pan onto the chicken rice.
  • Garnish with ketchup and parsley to taste.


Calories: 554kcal | Carbohydrates: 52g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 318mg | Sodium: 806mg | Potassium: 541mg | Fiber: 1g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 5.2mg | Calcium: 63mg | Iron: 1.8mg