Go Back
A freshly prepared omelette rice dish with a fluffy egg and savory sauce

Classic Japanese Omurice

This classic Japanese omurice features savory chicken fried rice enveloped in a soft, fluffy omelet, topped with a drizzle of ketchup. It's a comforting meal that's easy to make and visually appealing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 650 kcal

Equipment

  • large non-stick skillet or wok
  • spatula
  • serving plate
  • medium bowl
  • 8-inch non-stick skillet

Ingredients
  

For the Fried Rice:

  • 2 cups cooked jasmine rice day-old, chilled
  • 1 tablespoon vegetable oil
  • 1/2 cup cooked chicken finely diced
  • 1/4 cup onion finely chopped
  • 1/4 cup carrots finely diced
  • 1/4 cup frozen peas
  • 1 tablespoon ketchup
  • 1 teaspoon soy sauce
  • Salt to taste
  • Black pepper to taste

For the Omelet:

  • 4 large eggs lightly beaten
  • 1 tablespoon milk or cream
  • 1/2 teaspoon sugar optional
  • 1 tablespoon butter

For Garnish:

  • Ketchup extra

Instructions
 

Prepare the Fried Rice

  • Heat oil in a skillet, then sauté onion and carrots until softened for 2-3 minutes.
  • Add diced chicken and cook for 2 minutes until heated through.
  • Stir in rice and peas, breaking up clumps, and cook for 3-5 minutes until heated and slightly toasted.
  • Add ketchup and soy sauce, mix well, and season with salt and pepper. Transfer to a plate and shape into an oval.

Make the Omelet

  • Whisk eggs, milk or cream, and optional sugar until combined.
  • Heat butter in an 8-inch non-stick skillet over medium-high heat until melted.
  • Pour egg mixture into the hot skillet and let sit until edges set.
  • Gently push cooked egg from edges to center, tilting the pan until mostly set but still moist in the center.

Assemble

  • Carefully slide the omelet over the fried rice, folding one side for the signature look.
  • Garnish with extra ketchup and serve immediately.

Notes

For best results, use day-old jasmine rice for the fried rice as it is less sticky. Adjust the ketchup and soy sauce to your taste. For a fluffier omelet, some cooks prefer to separate the egg yolks and whites and whip the whites separately before folding them in, but the presented method is simple and effective. If you don't have an 8-inch non-stick skillet, a slightly larger one will also work, but the omelet will be thinner. Serve immediately for the best texture and warmth.