rice omelette

Omurice is a classic Japanese Yoshoku recipe, savory chicken ketchup fried rice wrapped in a thin layer of egg.

Omurice (Japanese Omelette Rice)

onion

boneless, skinless chicken thighs

Tbsp extra-virgin olive oil

mixed vegetables ((defrosted))

salt (I use Diamond Crystal; Use half for table salt)

black pepper

rice

Tbsp ketchup ((and more for decoration))

soy sauce

egg (50 g w/o shell) ((separated))

Tbsp milk ((separated))

Tbsp extra-virgin olive oil ((separated))

Tbsp sharp cheddar cheese ((or any kind))

Gather all the ingredients.

Chop the onion finely.

Cut the chicken into 1/2" (1 cm) pieces.

Heat the oil in a non-stick pan and sauté the onion until softened.

Add the chicken and cook until no longer pink.

Add the mixed vegetables and season with salt and pepper.

Add the rice and break into small pieces.

Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.

We'll make the omelette one at a time. Whisk 1 egg and 1 Tbsp milk in a small bowl.

Heat 1 Tbsp olive oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).

When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top).

Put the 3 Tbsp cheese and the divided fried rice on top of the omelette.

Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.

Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.

While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration. Continue making omelette till the fried rice is all used.

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))

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!

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

Omurice (Japanese rice omelette)

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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15-Minute Omurice (Japanese Omelett...

Omurice (Japanese rice omelette)

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Omurice (Japanese Omelette Rice)

15-Minute Omurice (Japanese Omelett...

Omurice (Japanese rice omelette)

Omurice Japanese Omelette Rice Reci...

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