Home Rice Recipe - Allrecipes.com
Home Rice Recipe
  • READY IN 40 mins

Home Rice

Recipe by  

"A surprising mix of flavors, this dish can be served as a breakfast or brunch. Originally received from my Japanese mother, I simplified both the recipe and the name. I believe the original name was 'Om Rice' but my family just calls it 'Home Rice'!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Combine the rice and water in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 to 20 minutes, until tender.
  2. Melt one tablespoon of butter in a large skillet over medium heat. Add carrots and onion. Cook, stirring frequently until onions are tender and lightly browned, about 5 minutes. Add the cooked rice, and stir to blend well. Mix in the remaining butter. Reduce heat to medium-low, and stir in ketchup. Simmer for about 5 minutes to blend flavors, then remove from heat.
  3. In a small bowl, whisk together the eggs and milk. Heat a nonstick skillet over medium heat. Pour half of the egg mixture into the skillet. Cook until firm, turning over once halfway through. Remove from the skillet and cut in half. Repeat with the remaining eggs.
  4. For each serving, place a scoop of rice onto a plate, and form into a flattened log shape. Top with one of the egg halves. Ketchup, salt and pepper may be added on top of the eggs at the table.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2012

Since I am a native Japanese person, I would like to add some points to this recipe. Some chicken - diced and cooked. Eggs - need to be 3/4 done - has to have some running juice. When you cover it, please try to cover the runny side facing to the rice. Green Pepper - nice addition My kids love this dish!! I think this is one of Japanese kids favorite dishes in decades.

Most Helpful Critical Review
Feb 24, 2012

It was ok but 1 cup of ketchup was waaaay to much ketchup for this family! If I try it again I would cut the ketchup in half.

Jan 30, 2009

Having lived in Japan for a year with Japanese families, I was subjected to eat Ohm Rice at least once a week. After all it is a quick easy meal for Japanese parents, and kids love the mix of rice, eggs, and ketchup. Unfortunatly I lost the recipe when I returned to the US of A, so I was quite excited to find this recipe. I followed this recipe exactly as it is given, and was pleased to taste the same Japanese dish I had remembered. It really is a pleasant mix of tastes, incredibly simple, and perfectly portioned. Thank you for sharing this recipe!

Oct 14, 2009

I didn't expect to like this but I did!! You have to like ketchup to enjoy this recipe because it is the main flavor. I can't wait for my oldest son to try this because he loves Japanese cooking and culture. The only thing I did differently is to fry the vegetables in a mix of smart balance vegetable oil and butter instead of just butter.

Aug 24, 2009

When I lived in China I would hunt for restaurants that carried this type of "rice omelet." The first time I ordered it and it arrived covered in ketchup, I was shocked; however, after eating it, I was a believer. I didn't have fresh carrots on hand so I thawed a package of frozen mixed vegetables (I put a serving in a colander and ran warm water over them before adding them to the skillet) and it tasted just fine. I will definitely make this again.

Mar 14, 2011

A little too much ketchup, even for my "must have ketchup with everything" kids. If I make it again, I will use half the amount of ketchup.

Mar 18, 2012

I wasn't expecting to find an omuraisu recipe here. I've never been to Japan, but I decided to try my hand at making this after observing this dish several times in anime and an webisode of cooking with dog. How I've read it is that it is one of those western dishes that morphed into a more Japanese favorite, kind of like how Ramune was actually inspired from Lemonade in the beginning. Omuraisu supposedly stands for omulet rice. I don't usually use specific measurements, but this recipe couldn't hurt. I've always cooked the rice with oil, but it should be good with butter.

Mar 19, 2012

The recipe is perfect! My family loved the recipe the flavor was outstanding!


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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