Japanese Omurice (Omelet Rice)

Omurice (オムライス) is Japan’s ultimate fusion comfort food—fluffy scrambled eggs draped over a bed of ketchup-flavored fried rice, all wrapped up like a savory present. It’s sweet, savory, nostalgic, and surprisingly easy to make at home.

A staple of yoshoku (Western-influenced Japanese cuisine), omurice has been a childhood favorite for generations. Whether it’s served in a bento box, at a cozy café, or in your favorite anime, this dish is pure cozy vibes. It’s the kind of food that feels like a hug on a plate. So cook it already!

Why You’ll Love This Omurice

• Classic Japanese comfort food – nostalgic, satisfying, and full of flavor

• Quick and easy – ready in 30 minutes with pantry staples

• Customizable – change up the fillings or add cheese, ham, or veggies

• Great for all ages – kid-friendly, anime-approved, and totally craveable

Ingredients:

• For the Chicken Ketchup Rice:

  • 2 servings cooked Japanese short-grain rice (day-old rice works best)

  • 1/4 onion, finely chopped

  • 1/4 lb chicken thigh, diced (or substitute with ham or tofu)

  • 1/4 cup frozen mixed vegetables (peas, corn, carrots)

  • 2–3 Tbsp ketchup

  • Salt & pepper to taste

  • 1 tsp butter

  For the Omelet:

  • 2 large eggs

  • 2 Tbsp milk or cream

  • Salt to taste

  • 1 tsp butter

  To Finish:

  • Extra ketchup for drizzling

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How to Make Omurice

1. Make the Ketchup Rice. Heat butter in a nonstick pan over medium heat. Add the diced onions and sauté until translucent. Toss in the chicken and cook until no longer pink. Add the mixed vegetables and stir until warmed through. Now add the cooked rice and break it up with your spatula. Once everything’s combined, squirt in that ketchup and stir it all together. Season with a little salt and pepper. Turn off the heat and shape the rice into a mound in the center of the pan. Set aside.

2. Make the Omelet. In a bowl, beat eggs with milk and a pinch of salt. Heat butter in a clean nonstick pan over medium-low heat. Pour in the egg mixture and gently stir with chopsticks or a spatula until just set but still slightly runny on top.

3. Wrap It Up. Slide or flip the omelet over the rice. You can do the classic “taco” style where the egg softly folds around the rice mound, or go with a fancier style and slice the top for that dreamy, runny omelet to spill over. Up to you.

4. Garnish and Serve. Drizzle ketchup across the top for that signature look. Serve hot with a side salad or soup if you’re feeling fancy.

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Pro Tips:

• Use day-old rice – it fries up better and holds its shape

• Low and slow is key for a custardy, soft omelet

• Add cheese to the eggs for an extra-rich finish

• Shape it with plastic wrap for the perfect oval rice mound before plating

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Kitchen Tools We Recommend

• T-fal Nonstick Fry Pan (10-Inch): Perfect for cooking delicate omelets that won’t stick or tear. Buy on Amazon

• OXO Good Grips Silicone Spatula: Gentle on nonstick pans and ideal for folding omelets. Buy on Amazon

• Zojirushi Neuro Fuzzy Rice Cooker: Makes perfect short-grain rice every time—essential for Japanese recipes. Buy on Amazon

• Fullstar Vegetable Chopper: Speeds up prep for onions and other mix-ins. Buy on Amazon

• Joseph Joseph Nesting Bowl Set: Compact, colorful, and useful for prepping and mixing eggs. Buy on Amazon

Ingredients We Recommend

• Tomato Ketchup (Japanese Style if you can find it): Slightly sweeter than standard ketchup—great for authentic flavor. Buy on Amazon

• Calrose Rice (5 lbs): Sticky short-grain rice that’s perfect for omurice and other Japanese dishes. Buy on Amazon

• Free Range Eggs: Rich yolks for that vibrant yellow omelet.
  Buy on Amazon

• Kerrygold Pure Irish Butter: Adds a rich, creamy flavor to both rice and eggs. Buy on Amazon

• Frozen Mixed Vegetables: Convenient for quick fried rice prep.
  Buy on Amazon

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Insight on Omurice

Omurice might look like something out of a cozy anime scene—and honestly, it kind of is—but this ketchup-y comfort dish has been warming hearts in Japan for over a century.

It all started in the early 1900s at a Western-style restaurant in Tokyo called Rengatei. The story goes that a chef wanted to create a Western-inspired dish for staff meals that was still familiar to the Japanese palate. So, they whipped up a combo of fried rice and a thin omelet—simple, filling, and kind of genius. The name? A mashup of “omelet” and “rice.” Omu-raisu. Done.

Since then, omurice has become a classic in Japanese yoshoku cuisine (think: Japanese takes on Western food, like curry rice and hambagu). It’s the kind of thing you’ll find in cafés, school lunches, home kitchens, and even high-end spots where chefs get fancy with ultra-runny omelets that split open like magic.

Whether it’s shaped like a football, topped with a ketchup heart, or plated with dramatic flair, omurice has earned its place as a go-to dish when you want something nostalgic, warm, and a little playful.

FAQs

Can I make omurice ahead of time?
Yes—make the rice and refrigerate. Reheat and cook the eggs fresh when ready to serve.

What’s the best pan for omurice?
A nonstick skillet or small omelet pan helps you get that perfect egg texture.

What does omurice taste like?
It’s savory, sweet, slightly tangy from the ketchup, and incredibly comforting.