10 Easy Omurice Recipes You Can Make at Home

Looking for a fun and delicious meal that’s easy to make at home? Look no further than omurice! This classic Japanese comfort food features fluffy omelets draped over seasoned fried rice, creating a satisfying and visually appealing dish. Whether you’re a seasoned cook or a beginner, these 10 easy omurice recipes are perfect for a quick weeknight dinner, a lazy weekend brunch, or even a special occasion. Explore variations with different fillings, sauces, and omelet styles, and discover how to make perfect omurice at home every time. Get ready to impress your family and friends with these flavorful and simple omurice recipes.

The Ultimate Omurice Recipe

This recipe guides you through making a delicious and authentic Omurice, featuring tender chicken rice enveloped in a fluffy omelet. We’ll cover preparing the flavorful chicken rice filling and creating the perfect omelet topping.

Ingredients

Chicken Rice (serves 4):

• 300g chicken thighs
• 1 teaspoon olive oil
• 1/2 onion (about 100g)
• 5 mushrooms
• 2 pinches salt (about 2g)
• 20g salted butter
• 1/2 cup ketchup (Del Monte regular recommended)
• 2 tablespoons mirin
• 1 teaspoon oyster sauce
• 1/2 teaspoon paprika powder
• 2 cups cooked rice (about 400g)
• 2 pinches salt (about 2g)
• 15-20 grinds coarsely ground black pepper

Omelet (serves 1):

• 3 eggs
• 1 pinch salt (about 1g)
• 1/2 teaspoon sugar
• 10g salted butter

Instructions

Preparing the Chicken Rice:

1. Lightly salt the chicken thighs. Trim any visible fat.
2. Brown the chicken skin-side down in olive oil over medium heat. Flip and cook the other side lightly.
3. Cube the chicken into 3/4-inch pieces.
4. Finely chop the onion and slice the mushrooms.
5. Sauté the onion and mushrooms in butter with salt until the moisture evaporates.
6. Return the chicken to the pan and cook until done.
7. Sauté ketchup and mirin in the pan until the acidity reduces.
8. Add oyster sauce, paprika powder, and the chicken mixture. Combine well.
9. Add cooked rice, salt, and pepper. Mix thoroughly.

Making the Omelet:

1. Whisk eggs with salt and sugar.
2. Melt butter in a pan and cook the egg mixture to your desired consistency.
3. Place the omelet on top of the chicken rice. Add ketchup to taste.

Tips for the Best Omurice:

• Ketchup Choice: Del Monte regular ketchup is recommended for optimal flavor.

Classic Japanese Omurice: A Delicious Omelette Rice Dish

This recipe guides you through making classic Japanese Omurice, a savory and satisfying dish of fried rice wrapped in a thin, fluffy omelette. It’s a popular comfort food in Japan, loved for its simple elegance and customizable nature.

Ingredients

• Rice: 2 cups (about 400 grams)
• Eggs: 2
• Chicken Breast: 1
• Ketchup: 4 tablespoons
• Tomato Sauce: 2 tablespoons
• Vegetable Oil: 1 teaspoon
• Mixed Vegetables: To taste
• Milk: 1 pinch
• Salt and Pepper: To taste

Instructions

1. Prepare the Chicken and Vegetables: Chop the chicken into small pieces and finely chop the onion. Sauté the chicken and onion in a pan until the onion softens. Add your mixed vegetables and cook until tender.

2. Make the Ketchup Rice: Add the ketchup, tomato sauce, and cooked rice to the pan with the chicken and vegetables. Mix thoroughly. Season with salt and pepper to taste.

3. Set Aside the Rice: Once the ketchup rice is well combined, remove it from the heat and set it aside.

4. Prepare the Omelette: In a separate bowl, whisk the eggs with a pinch of milk for about 3 minutes until light and frothy.

5. Cook the Omelette: Heat vegetable oil in a pan over medium heat. Pour in the beaten eggs, ensuring they cover the entire pan. Cook until the omelette is about 60% cooked, slightly runny on top.

6. Assemble the Omurice: Gently place the ketchup rice onto one half of the omelette. Carefully fold the other half of the omelette over the rice to enclose it.

7. Plate and Serve: Flip the Omurice onto a plate, seam-down. You can use a rice mold to shape the rice before placing it on the omelette for a more polished presentation.

8. Garnish (Optional): Traditionally, Omurice is decorated with a drizzle of ketchup on top. Get creative with your presentation!

Enjoy your homemade Japanese Omurice!

Easy Omurice with Shrimp Fried Rice

This recipe provides a simple and delicious way to enjoy omurice using leftover shrimp fried rice. It’s quick, customizable, and perfect for a satisfying meal.

Ingredients

• 2 Eggs
• Leftover Shrimp Fried Rice (to taste)
• 1 Zucchini (optional, for garnish)
• Salt and Pepper (to taste)
• Oil (for cooking)
• Dried Mushroom (optional)
• Ketchup
• Soy Sauce

Instructions

1. Enhance the Fried Rice: Reheat your leftover shrimp fried rice. Add a touch of ketchup and soy sauce to deepen the flavor.

2. Prepare the Egg Mixture: In a bowl, beat the eggs. If using, add chopped dried mushrooms. (Larger pieces add a nice texture, but feel free to chop them finely.)

3. Season the Eggs: Season the beaten eggs with salt and pepper.

4. Plate the Rice: Once the rice is heated through, place it on a serving plate, ready for the omelet.

5. Cook the Omelet: Heat oil in a pan and fry the egg mixture. Cook to your preference – soft or well-cooked. Once done, gently drape the omelet over the plated rice. Top with extra ketchup and enjoy!

6. Optional Garnish: For an extra touch, grate a zucchini and microwave it for about 2 minutes. Season with salt and use it as a colorful garnish for your omurice. (You can save any leftover zucchini for another recipe.)

Classic Omurice: A Japanese Comfort Food Favorite

This recipe guides you through making a delicious and authentic Omurice, a Japanese dish featuring fried rice wrapped in a thin, savory omelet. It’s a simple yet satisfying meal, perfect for any occasion.

Ingredients

For the Fried Rice:

• 1 cup steamed rice
• 1/4 onion
• 1.8 oz chicken
• 3 tablespoons ketchup
• 1/4 cube bouillon (optional)
• Salt to taste
• Black pepper to taste
• 1 tablespoon butter

For the Omelette:

• 2 eggs
• 1 tablespoon mayonnaise
• 1 tablespoon milk
• 1 tablespoon butter

Instructions

Preparing the Fried Rice:

1. Dice the chicken and finely chop the onion.
2. Melt 1 tablespoon of butter in a pan over high heat. Reduce heat and sauté the onion until translucent, being careful not to burn it.
3. Add the chicken and sauté until cooked through.
4. Add the steamed rice and sauté for 1-2 minutes.
5. Stir in the ketchup, bouillon (if using), salt, and pepper. Mix well.
6. Plate the rice, shaping it into a dome.

Making the Omelette:

1. Whisk together the eggs, mayonnaise, and milk.
2. Heat a pan over high heat and melt the remaining butter.
3. Pour in the egg mixture and wait 5 seconds.
4. Gently stir the eggs for about 10 seconds, similar to making scrambled eggs.
5. Cook the omelette to your desired doneness. Slightly undercooked will result in a softer texture.
6. Carefully loosen the omelette from the pan with a spatula.
7. Slide the omelette onto the rice dome.
8. Decorate with ketchup and serve immediately.

The Easiest Creamy Omurice Recipe

This recipe provides a simple and foolproof method for making creamy omurice. It’s perfect for a quick weeknight meal and can be customized with your favorite toppings.

Ingredients

For the Ketchup Rice:

• About ¾ cup cooked rice (170g)
• 2 tablespoons ketchup
• 1 teaspoon margarine
• Salt and pepper to taste

For the Eggs:

• 1.5-2 eggs
• 1 tablespoon milk
• 1 teaspoon mayonnaise (optional)
• Salt and pepper to taste
• Slightly less than 1 tablespoon margarine for frying

Instructions

1. Prepare the Ketchup Rice: In a bowl, combine the cooked rice, ketchup, margarine, salt, and pepper. If your rice is cold, warm it up in the microwave beforehand.

2. Plate the Rice: Transfer the mixed rice to a plate.

3. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, mayonnaise (if using), salt, and pepper until well combined.

4. Cook the Eggs: Heat the margarine in a small frying pan over medium heat. Pour in the egg mixture all at once. As the eggs begin to cook, gently stir with chopsticks, shaping them into an oval as they set.

5. Assemble the Omurice: Once the eggs are cooked to your liking, gently slide them onto the plated ketchup rice using a spatula. Garnish with parsley (optional).

6. Serving Suggestions: For an extra touch of flavor, consider topping your omurice with hayashi sauce, beef stew, or your favorite sauce. Other popular options include white sauce, curry, cheese, demi-glace sauce, mentaiko sauce, and pasta sauce. You can also customize the ketchup rice with ingredients like cheese, sausage, ground meat and onions, or vegetables.

Fluffy Omurice with Mushroom Demi-Glace

This recipe guides you through creating a classic Japanese comfort food: fluffy omurice smothered in a rich and savory mushroom demi-glace sauce. Get ready to impress with this easy-to-follow guide!

Ingredients

For the Butter Rice:

• 3 cups cooked rice
• 1/2 onion
• 1 green bell pepper
• 4 sausages
• 10 grams butter
• 1 bouillon cube

For the Omelette:

• 3 eggs
• 1 tablespoon milk

For the Mushroom Demi-Glace Sauce:

• 1 pack (about 3.5 oz) shimeji mushrooms
• 4 shiitake mushrooms
• 4 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tonkatsu sauce
• 1 tablespoon honey
• 4 tablespoons milk

Instructions

1. Prepare the Butter Rice: Finely chop the onion, green bell pepper, sausages, and bouillon cube. Melt the butter in a heated frying pan and sauté the chopped ingredients. Add the cooked rice, season with salt and pepper, and mix well. Set aside.

2. Make the Omelette: Whisk the eggs and milk together. Heat a frying pan with a generous amount of oil. Pour in the egg mixture and gently stir with chopsticks, pulling the cooked edges towards the center to create a soft, slightly runny center.

3. Assemble the Omurice: Gently slide the cooked omelette onto the butter rice.

4. Prepare the Mushroom Demi-Glace Sauce: In a heated frying pan, melt butter and sauté the shimeji and shiitake mushrooms. Add the ketchup, Worcestershire sauce, tonkatsu sauce, honey, and milk. Simmer for about 3 minutes until the sauce thickens slightly.

5. Serve: Generously pour the mushroom demi-glace sauce over the omurice and serve immediately.

Soft and Fluffy Omurice with Easy Demi-Glace Sauce

This recipe guides you through making a delicious omurice featuring a soft and fluffy omelet draped over flavorful ketchup rice, all topped with a simple demi-glace sauce. We’ll cover two omelet techniques: the classic “cracking open” method and the impressive “sliding” method.

Key Ingredients:

• For the Demi-Glace Sauce: Ketchup, Worcestershire sauce, red wine (or white wine/sake), water, sugar, consommé, butter, cornstarch.
• For the Ketchup Rice: Cooked rice, chicken, onion, ketchup, salt, and pepper.
• For the Omelet: Eggs, mayonnaise, butter.

Instructions:

1. Make the Demi-Glace Sauce: Combine all sauce ingredients in a pot. Bring to a boil, then reduce heat and thicken with a cornstarch slurry.

2. Prepare the Ketchup Rice: Sauté chicken and onion, then add ketchup, rice, salt, and pepper. Cook until heated through.

3. Shape the Rice: Mold the ketchup rice into a lemon shape using a bowl and plastic wrap.

4. Prepare the Omelet Mixture: Whisk eggs and mayonnaise together thoroughly.

5. Cook the Omelet:

• Melt butter in a small frying pan.
• Cook ⅔ of the egg mixture until lightly scrambled.
• Return scrambled eggs to the bowl and mix with the remaining egg mixture.

6. Choose Your Omelet Method:

• Cracking Open Method: Cook the egg mixture in the pan until mostly set, then roll and slice open over the rice.
• Sliding Method: Cook the egg mixture briefly until the bottom sets but the top remains soft. Slide the omelet onto the rice.

7. Assemble the Omurice: Place the omelet over the molded rice, open it (if using the cracking method), and top with the warmed demi-glace sauce. Serve with optional side vegetables.

Simple & Delicious Chicken Omurice

This recipe guides you through creating a classic comfort dish: Chicken Omurice. With easy-to-follow steps and helpful tips, you’ll be able to make a restaurant-quality meal at home. This version focuses on simplicity and delicious flavor, perfect for a quick weeknight dinner or a satisfying weekend lunch.

Ingredients

For the Chicken Rice:

• About 2 bowls of cooked rice (preferably firm)
• 1/4 cup mixed vegetables
• 1.8 oz chicken
• 1 1/2 tablespoons butter
• 1 chicken bouillon cube
• 1/2 cup water
• 2 tablespoons ketchup
• 1 teaspoon sugar
• Salt and pepper to taste
• Vegetable oil, as needed

For the Omelette:

• 4 eggs
• (Optional) 1 tablespoon milk per egg
• (Optional) Pinch of nutmeg per egg
• 2 tablespoons vegetable oil per egg

Instructions

Making the Chicken Rice:

1. Cut the chicken into bite-sized pieces. Add butter to a frying pan, and once melted, add the chicken and mixed vegetables. Sauté quickly.
2. Add the bouillon cube, water, ketchup, and sugar to the pan. Simmer over medium heat, stirring to prevent burning, until the liquid evaporates.
3. Once the liquid has evaporated, add the warm rice and mix gently. Season with salt and pepper to taste.

Making the Omelette:

1. (Optional) For a fluffier omelet, lightly whisk each egg with 1 tablespoon of milk and a pinch of nutmeg.
2. Heat vegetable oil (about 2 tablespoons per egg) in a separate frying pan.
3. Pour the egg mixture into the hot pan and spread it evenly. Use chopsticks to gently swirl the egg 3-5 times. Avoid over-stirring.
4. Turn off the heat while the egg is still slightly undercooked. The residual heat will finish cooking it.
5. Tilt the frying pan and slide the omelet onto the chicken rice.

Tips and Variations

For a richer flavor, consider adding more ketchup to the chicken rice. Adjust the amount to your preference.

Using frozen diced chicken and mixed vegetables can save time on preparation.

Adding a pinch of nutmeg and a tablespoon of milk per egg can create a fluffier omelet and reduce any eggy smell.

Using a bit more oil than usual when cooking the omelet will also contribute to a fluffier, creamier texture.

Classic Omurice: A Japanese Comfort Food Favorite

This recipe guides you through creating a delicious and authentic Omurice, a Japanese omelet filled with savory fried rice. Omurice, short for “omelette rice,” is a popular dish enjoyed by people of all ages in Japan. It’s a perfect example of Japanese comfort food, combining fluffy eggs with flavorful rice and your choice of fillings.

Ingredients

• 2 cups Steamed rice
• 200g Chicken breast or thigh, diced
• 200g Onion, finely chopped
• 200g Green pepper, paprika, or carrot (or any vegetable you prefer)
• 3-4 Eggs
• 2 tbsps Milk
• 2 tbsps Ketchup
• Salt and Black pepper
• Oil

Instructions

1. Prepare the Filling: Heat oil in a pan over medium heat. Sauté the diced chicken and chopped vegetables. Crucially, season with ketchup, salt, and pepper before adding the steamed rice. This ensures even flavor distribution. Then, add the rice and mix thoroughly.

2. Prepare the Omelet: In a separate bowl, whisk the eggs with milk and a pinch of salt. Heat oil in another pan (8-inch is recommended). Pour half of the egg mixture into the pan and cook until half-set. Place a portion of the cooked rice onto one side of the omelet.

3. Shape the Omurice: Using chopsticks or a spatula, gently fold the omelet over the rice. Slide the omurice to the edge of the pan opposite the handle. Fold the far side towards you, then fold the front side over to enclose the rice. If you’re skilled, you can try the classic technique of flipping the omelet to wrap the rice, but folding is perfectly acceptable.

4. Serve: Carefully slide the omurice onto a plate. You can use a plate to catch the omurice as you tip it out of the pan. Shape it gently with a clean kitchen towel or paper, if desired. Serve immediately and enjoy with your favorite topping, such as ketchup, tomato sauce, or demi-glace sauce.

Tianjin Donburi (Crab Omelette Rice Bowl)

This recipe guides you through making Tianjin Donburi, a comforting Japanese-Chinese fusion dish featuring a fluffy crab omelette draped over a bed of rice and generously coated in a savory, thickened sauce. It’s a simple yet satisfying meal, perfect for a quick weeknight dinner.

Ingredients

For the Omelette:

• 2 Eggs
• 4 Crab Sticks
• 2 tbsp Water
• 1 pinch Salt

For the Rice:

• 1 bowl Cooked Rice

For the Sauce:

• 200 ml Water
• 1 tsp Chinese Soup Stock (Granulated or Chicken Broth)
• 1 tsp Sugar
• 1 tsp Oyster Sauce
• 2 tsp Soy Sauce
• 1 tbsp Potato Starch (Cornstarch can be substituted)
• 1 pinch Salt

For Garnish:

• Chopped Spring Onion (Scallions)
• White Pepper (to taste)

Instructions

1. Prepare the Sauce: In a bowl, whisk together all the sauce ingredients until the potato starch (or cornstarch) is fully dissolved and there are no lumps.

2. Prep the Garnishes: Finely chop the spring onions.

3. Prep the Crab: Shred the crab sticks into smaller pieces.

4. Make the Omelette: In a bowl, combine the eggs, water, salt, and shredded crab sticks. Whisk well to combine.

5. Cook the Omelette: Heat 2 tablespoons of oil in a frying pan over medium heat. Pour in the egg mixture and cook until the omelette is about 60-70% cooked through, slightly runny on top. Do not overcook.

6. Assemble: Place the cooked rice in a bowl. Gently slide the omelette on top of the rice.

7. Finish the Sauce: Reheat the frying pan and pour in the prepared sauce. Bring to a boil, stirring constantly, until the sauce thickens to your desired consistency.

8. Serve: Pour the thickened sauce over the omelette and rice. Garnish with chopped spring onions and a sprinkle of white pepper.

History of Omurice

Omurice, that delightful dish of fried rice enveloped in a fluffy omelet, has a surprisingly rich history rooted in Japanese culinary innovation. It’s believed to have originated in the early 20th century, around the 1920s, at a Western-style restaurant in Tokyo called Renga-tei (煉瓦亭).

The story goes that a regular customer at Renga-tei, a man who often ordered omuretsu (omelet), one day requested something a bit different. He wanted his omelet filled with rice. The chef, inspired by this request, created the first omurice by wrapping ketchup-flavored chicken fried rice in a thin omelet.

This simple yet ingenious creation quickly gained popularity, not only at Renga-tei but also throughout Japan. Omurice evolved, with different styles of omelets emerging, from the simple wrapped version to the more elaborate tantan-omu where the omelet is placed atop the rice and then sliced open, allowing the creamy inside to cascade down the sides.

From its humble beginnings, omurice has become a beloved comfort food in Japan, enjoyed by people of all ages. Its adaptability and the opportunity for creative variations continue to ensure its place as a culinary staple.

Nutritional Content and Benefits of Eggs

Eggs are a nutritional powerhouse, packed with essential vitamins, minerals, and high-quality protein. A single large egg contains about 78 calories and provides a good source of vitamins A, B12, D, E, and K. They also contain important minerals like selenium, iodine, and choline.

Protein is a key component of eggs, crucial for building and repairing tissues. Eggs are considered a complete protein, meaning they contain all nine essential amino acids our bodies can’t produce on their own. This makes them a fantastic option for supporting muscle growth and overall health.

Choline is another important nutrient found in eggs, vital for brain health and development. It plays a critical role in memory, mood, and muscle control. Getting enough choline is particularly important during pregnancy for fetal brain development.

The antioxidants lutein and zeaxanthin, found in egg yolks, contribute to eye health. These antioxidants help protect against age-related macular degeneration and cataracts, two leading causes of vision loss.

Including eggs as part of a balanced diet can offer numerous benefits. From supporting strong muscles and bones to promoting healthy brain function and protecting eyesight, eggs are a versatile and nutritious food choice perfect for any omurice creation.

Tips for Choosing Quality Rice

Since omurice relies heavily on perfectly cooked rice, selecting the right grain is crucial. Look for short-grain varieties like Japanese rice or Calrose rice. These types tend to be stickier after cooking, which is ideal for shaping and holding the omelette.

Check the expiration date on the packaging to ensure freshness. Aroma can also be an indicator of quality. Good rice should have a mild, slightly sweet smell, not a musty or stale odor. Look for grains that are uniform in size and shape, free from cracks or discoloration.

Consider the texture you prefer. Some brands offer rice specifically labeled for sushi, which tends to be stickier. If you prefer a slightly fluffier texture, look for descriptions like “medium-grain” or “general purpose”, though keep in mind, too much fluff can make shaping the rice omelet more challenging.