japanese omurice

This quick &amp; 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 your whole family will love.

15-Minute Omurice (Japanese Omelette Rice)

vegetable oil (divided)

green onion (white parts)

onion (diced)

(30 g) carrot (diced)

100 g spam

2-3 (50 g) button mushrooms (diced)

rice (preferably day-old (see notes below))

soy sauce

tbsp ketchup

eggs (large)

tbsp milk

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!

Omurice or omelet rice is fried rice wrapped in fluffy scrambled eggs. To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.

Omurice (Japanese omelet rice)

eggs ((or 4 medium eggs))

tsp salt

tbsp milk ((or water))

cornstarch

ketchup ((optional))

Crack 3 large eggs to a bowl, add ½ tsp of salt, beat well.

Add 1 tbsp of milk (or water) and ½ tsp of cornstarch to a small bowl. Mix well.

Add cornstarch milk/water mixture to eggs, mix well. Sift the egg mixture through a strainer to remove lumps.

Heat up a medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.)

Pour half of the eggs into the saucepan and quickly stir the eggs with chopsticks or a spatula.

Once there&#39;s no liquid egg at the bottom of the pan, and the eggs are set (but are still tender and soft, do not over cook the eggs), pour the fried eggs to the bowl to mix with the raw eggs.

Use a whisk or a fork to break up the scrambled eggs into small pea-size pieces, stir until the raw eggs and scrambled eggs are well combined.

Heat up the medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.) Pour the egg mixture into the pan.

Wait for about 10 seconds until the bottom of the omelet is set. Use a rubber spatula to gently fold one edge of the omelet to the center, and fold the opposite edge to the center. Hold the spatula on the open side for about 10 seconds until the omelet holds its shape.

Push the omelet to the edge of the pan, tilt the pan so that it&#39;s standing on its side. Flip the omelet so that the open side is on the side of the pan. Hold for 10 to 15 seconds until the open side is sealed.

Place the omelet over fried/steamed rice (see my golden fried rice recipe here). Drizzle with ketchup.

To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667946163/f2yzqr9jvbtpzbnfstto.mp4

Savory beef tomato fried rice topped with creamy egg and a savory, sweet sauce.

Omurice (Japanese rice omelette)

rice

Carrot

White onion

Green bell pepper

Ground beef

tbsp Vegetable oil (Divided)

Eggs (Divided)

tbsp Milk (Divided)

(Divided)

tbsp Butter

tbsp Flour

Worcestershire sauce

tbsp Ketchup

tbsp Oyster sauce

Honey

Beef broth

Finely chop one carrot, 1/4 of a bell pepper and half an onion.

Melt 2 tablespoons of butter in a small saucepan over medium heat. Once the butter is melted, add 2 tbsp of flour and stir constantly for about 5 minutes until the roux turns darker in color. Add in 1 tbsp or Worcestershire sauce, 2 tbsp of ketchup, 2 tbsp of oyster sauce, and 1 tbsp of honey. Stir to combine and then add in 1 and 1/2 cups of beef broth. Let sauce thicken for about 2-3 minutes then set aside on low heat while we prep the rice.

Heat 1 tbsp of vegetable oil in a large pan over medium high heat. Add in a quarter pound of ground beef. Break the beef into smaller pieces with a wooden spoon, season with salt and pepper and cook until browned. When the meat is done, add in your chopped veggies and cook for about 5 minutes. 

Add in 2 cups of cooked rice. Toss the rice to combine with the meat and veggies and then add in 2 tablespoons of ketchup and a ladle-full of your omurice sauce. Plate your rice by putting half of it into a small bowl, pack it down a little, then flip it onto a plate. Then shape the rice into a football shape with your hands.

Crack 4 eggs into a bowl and add 1 tablespoon of milk and a quarter teaspoon of salt. Whisk the eggs until they are very runny and have no clumps.

Heat a small nonstick pan over medium high heat and add 1 tablespoon of vegetable oil. We want the pan to get really hot. Once the pan is hot, add in your eggs and immediately start whisking with your chopsticks while you move the pan up and down. Bring any pieces stuck on the side towards the middle. 

When the eggs are still runny, but semi set on the bottom, turn heat down to low and tilt pan forwards at an angle and start pushing the edge of the egg closest to you towards the bottom of the pan. Angle in the edges a bit to make it into a foot ball shape. Rest the bottom edge of your pan over the flame to help unstick the outer edge and start folding that inwards as well. 

Once the outer edge is somewhat closed,  grab a spatula and slide it under the outer edge and carefully flip the egg towards you by quickly tilting the pan in an upwards motion towards your body. Let the egg seal a little bit and then move it around to make sure there aren’t any holes. If there are, just hold that area over the flame to seal.

To plate, use chopsticks and gently invert the egg onto the rice. You want to slice the egg immediately down the center so it doesn’t overcook and then top with your omurice sauce.

Omurice (Japanese rice omelette) made with shirataki rice tastes buttery, sweet, and savory and low carb! This dish is super fast to make and buttery delicious!

Omurice Japanese Omelette Rice Recipe

tbsp ghee (or butter)

olive oil

3.5 oz yellow onion (diced, about half of one whole)

turkey bacon (diced,

frozen peas and carrots

To taste coarse sea salt (coarse sea salt)

To taste ground black pepper

tbsp ketchup (plus more for serving)

eggs (2 eggs per serving)

tbsp dairy-free creamer (divided)

Coarse sea salt

tbsp ghee (or butter, divided)

Prep

Follow the package instructions to rinse the rice and drain well. Saute the rice in a pan over medium-heat without oil to remove the moisture, about 2-3 minutes.

Saute

Add the ghee, olive oil, bacon, and onion. Saute for 2-3 minutes then add the frozen peas and carrots and ketchup. Mix well and season with salt and pepper to taste.

For the fried rice:

Pack

Pack the rice to an individual round shape serving bowl. Gently press the rice town to pack it tightly. Cover the bowl with a plate. With one hand holding the bowl and the other hand holding the plate, flip the bowl over (now the bowl is up-side-down and the plate is at the bottom). Leave the bowl on top of the plate. Do not lift the bowl open until you assemble the dish so that the rice stays warm while you prepare the omelette.

To shape the rice:

Cook the omelette one serving at a time. Use a non-stick or ceramic 10-inch frying pan so that the omelette can slide out of the pan easily.

Whisk

Lightly whisk 2 eggs with 1 tbsp cream and a pinch of salt. Don’t over whisk the eggs as soon as you see the egg yolk and white are incorporated.

Cook

Preheat the frying pan over medium-heat until it feels warm (but not smoke burning hot). You can test the pan temperature by adding a small drop of the whisked eggs to the pan. If the eggs turn solid right away, that means the pan is hot.

Add and melt ½ tbsp ghee. Lower the heat to medium-low. Add the eggs and immediately swirl around the pan. Use wooden chopsticks or a wooden spoon to make creases by bringing the edges inward. Continue to do so until the eggs are set but still soft and runny. Repeat the process for the second serving.

For the omelette:

Assemble

Slide the omelette out of the pan and cover it on top of the rice. Use a back spoon to tuck-in the omelette edges to make a round-shape. Add more ketchup on top and garnish with parsley. Serve hot.

To assemble:

I fell in love with omurice when I visited Japan and always wondered how to make it! Thank you for this delicious low carb version with shirataki rice! So delicious!

I love how simple &amp; budget-friendly this recipe is! I used spicy ketchup on top because I like spicy food &amp; it was awesome!

Omurice was my favorite growing up, and I love that you have a paleo version! That egg is perfection.

Wow, fried rice seasoned with ketchup?! i would have never thought of that -- but it works! YUM!

as always, amazing recipe! i will be making this over and over again. thank you so much, chihyu! :))))

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Top 4 japanese omurice recipes from across the web

The most viewed japanese omurice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15-Minute Omurice (Japanese Omelett...

Omurice (Japanese omelet rice)

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Omurice Japanese Omelette Rice Reci...

The most viewed japanese omurice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine