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Japanese

Omurice

Non-vegetarian

オムライス · omuraisu

Ketchup-fried rice with chicken and onion wrapped in a soft omelette and topped with more ketchup. A Japanese yoshoku (Western-style) comfort food loved by children and adults alike.

Omurice is a Japanese rice dish, ready in about 25 minutes and made with short-grain rice, tomato ketchup and egg. It serves 2 and is rated intermediate to cook.

Start cooking
Close-up of flavorful Japanese omurice drizzled with savory sauce in Tokyo restaurant.
Photo: Markus Winkler / Pexels · Pexels License
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Level
Intermediate
Calories
652

Ingredients

2 servings

To serve

Equipment

Method

  1. Step 1

    Melt the butter (opens in a new tab) and fry the onion (opens in a new tab) until soft, then add the chicken and cook until no longer pink.

    Food safety: Cook chicken through until the juices run clear.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the rice, ketchup (opens in a new tab), salt and pepper (opens in a new tab) and stir-fry until evenly red and hot. Divide between two plates and shape into ovals.

    • 4 min
    • medium-high heat
    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Beat 2 eggs (opens in a new tab) with 1 tbsp milk (opens in a new tab). Heat 1 tsp oil in a clean pan, pour in the eggs and stir quickly until just softly set but still glossy on top.

    • 2 min
    • medium heat

  4. Step 4

    Slide or drape the omelette over one mound of rice and tuck in the edges. Repeat, then top with ketchup (opens in a new tab).

    • 3 min

About this dish

Origin
Japan · Well documentedSeveral Tokyo and Osaka restaurants claim to have invented it in the early 20th century.Also popular in South Korea, TaiwanMore food from Japan
Dish
Lunch · Dinner · Rice dishes · Egg dishes · Main courses
Cooking method
Pan-fried, Stir-fried
Taste
sweet & savoury, mild, buttery
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Child-friendly · Everyday · Uses leftovers
Cook more with
Short-grain rice · Tomato ketchup · Egg · Butter · Onion · Chicken thigh
Techniques
Pan-frying · Stir-frying

Allergens

  • Contains: Milkfrom butter, milk
  • Contains: Eggsfrom egg
  • May contain: Mustardfrom tomato ketchup
  • May contain: Celeryfrom tomato ketchup

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

652 kcal per serving

Calculated

1 serving ≈ 341 g · recipe makes 2

Where the energy comes from

  • Protein 21%
  • Carbohydrate 45%
  • Fat 34%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy652 kcal191 kcal
Protein33.4 g9.8 g
Carbohydrate72.9 g21.4 g
Net carbohydrate——
Sugars——
Added sugars——
Fibre——
Fat24.2 g7.1 g
Saturated fat8.5 g2.5 g
Trans fat——
Cholesterol460 mg135 mg
Sodium1161 mg341 mg
Salt equivalent2.9 g0.9 g
Vitamins & minerals per serving
Potassium
538 mg
Calcium
96 mg
Iron
3.2 mg
Magnesium
56 mg
Vitamin A (RAE)
—
Vitamin C
3 mg
Vitamin D
2.2 µg
Vitamin B12
1.4 µg
Folate (DFE)
64 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato ketchup.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Day-old rice fries without going mushy.

Common mistakes

  • Overcooking the eggs: the omelette should still be glossy and soft on top when it goes over the rice.

Storage

  • Best eaten fresh. The ketchup rice keeps 2 days in the fridge; make the omelette just before serving.

Variations

  • Demi-glace omurice: Served with a rich brown demi-glace sauce instead of ketchup.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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