This quick & easy Omurice recipe features savory ketchup fried rice wrapped in a soft and luscious egg omelette to give you a burst of flavor in every bite. This simple and delicious omelette rice is the ultimate comfort food for the weekdays and one that the whole family will love.
What is Omurice?
Omurice, or Japanese omelette rice, is an incredibly popular home-cooked dish originating in Japan and enjoyed all across the globe as one of the most iconic Japanese dishes.
It is a contemporary fusion dish that brings together Japanese and Western elements of fried rice and omelette, in they both harmonize beautifully in creating a dish that explodes with comfort.
Growing up in a Korean household, Omurice was one of my favorite dishes to have for any occasion regardless of time and day, which quickly made it on weekly rotation at the beginning of my cooking journey thanks to its simplicity and satisfying taste.
As signified by the name, Japanese omelette rice consists of two simple components of ketchup fried rice and egg omelette, in few different variations.
This recipe pays homage to the classic version that uses ketchup as the base of the fried rice and omelette, in which the sweet & savory flavors with the added aromatics result in the most flavorful fried rice that caters to both the Asian and Western palate.
Although there are many ways to prepare the omelette, we will be using the scrambled method to result in a layer of egg that is divinely soft and fluffy that has the perfect melt-in-your-mouth texture to go with the ketchup fried rice.
Staying true to the Korean-style omurice recipe, I’ve used spam as the base of the fried rice, but you can use any meat of preference including chicken, beef, or regular pork, or simply add more veggies to make it vegetarian.
What do you need to make Omurice?
Omurice is one of my favorite meals to have on a weekly rotation, especially due to its simplicity of ingredients. Here is everything you’ll need for this recipe:
- Vegetable oil: or any neutral oil of choice.
- Cooked rice: preferably day old; cooked the day prior and stored in the fridge overnight. This helps to dry the grains out enough to yield the most ideal texture for fried rice, preventing it from getting mushy during the cooking process.
- If you need to cook the day of, you can also cook your rice with a little bit less water than usual, then place it in the fridge uncovered for about 30 minutes to get your rice prepared for the stir-fry.
- Green onion + onion: for the aromatics.
- Mushroom + carrot: for the veggies.
- Spam: or your choice of protein including ham, chicken, beef, pork, tofu.
- To make the dish vegetarian, you can instead use additional vegetables in the same ratio. Some popular additions include zucchini, red or yellow bell pepper, edamame, broccoli, and/or cabbage.
- Ketchup + soy sauce: to flavor the rice.
- Eggs, milk, and a pinch of salt: for the omelette.
And that’s it! All that’s needed to make your own Japanese omelette rice in the comfort of your home.
I hope you enjoy this easy & delicious omurice recipe as it is one of my favorite dishes of all time. As always, please leave me a comment below or send me a message on Instagram if you have any questions. Happy cooking everyone!
Other easy Dinner recipes you may like:
- 15-Minute Creamy Mushroom Miso Udon
- 10-Minute Zaru Soba (Cold Soba Noodles)
- 15-Minute Creamy Shrimp Pasta (Rose Pasta)
- 15-Minute Shrimp Fried Rice
- 15-Minute Spaghetti Aglio e Olio (Garlic Pasta)
- 10-Minute Chinese Tomato Egg Stir Fry
15-Minute Omurice (Japanese Omelette Rice)
- 3 eggs large
- 1 tbsp milk
- pinch of salt
- ketchup and parsley (optional) for garnish
- Heat oil in a large pan over medium heat, and add green onion and onion. Cook until fragrant. Add carrot, spam, and mushroom, and cook for 3-4 minutes.
- Add rice, soy sauce, and ketchup and mix to combine, ensuring all grains are evenly coated. Add to a small bowl and press down to shape the rice.
- Combine eggs, milk, and salt in a bowl. Heat oil in a non-stick skillet over medium heat, and pour in the egg mixture. Lightly scramble for a few seconds until the eggs are about 80% cooked through, and remove from heat.
- Place a large plate over the bowl of rice, hold it in the center, and flip carefully to plate the rice in a dome shape. Cover the rice with the egg omelette, and garnish with ketchup and parsley to serve. Enjoy!
♥ Did you make this recipe? Please give it a 5-star rating or leave a comment below to share your experience, or tag @cookerru on Instagram to showcase your creations!
I need to know if I do not own a wok can I use a large pan……
Hi Loretta, you can definitely use any large pan for this recipe. Using a wok is just a bit easier to work with as you will be stir-frying a lot of ingredients!
My husband and I loved this dish! So easy to put together as well. Thank you for the recipe!
My husband wanted me to try this but I admit I was a bit skeptical- ketchup and eggs? No thank you! But, I gave in and tried it this morning. It was awesome! I used sweet soy sauce and spicy ketchup, but otherwise I followed your recipe to the letter. It was so easy to do ( other than knowing just when to take the egg off the heat…My first one was overdone and too thick so it broke when I tried to tuck it around the rice. The second was perfect! ) I’m already planning ahead to “next time” I make it. By the way, my husband loved it!! Thank you!!
I made this today and it was so tasty and easy to make! Thank you again for another delicious recipe~