Omuraisu (Japanese Rice Omelet) Recipe -
Omuraisu (Japanese Rice Omelet) Recipe
  • READY IN 20 mins

Omuraisu (Japanese Rice Omelet)

Recipe by  

"Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish."

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Original recipe makes 1 serving Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
  2. In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
  3. Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.
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Reviews More Reviews

Apr 26, 2011

I am Japanese and have made Omurice many times but using a processed cheese was new for me but it was good! Omurice is Japanese not Omo-rice as Korean. You may know Omo-rice for Korean maybe similar to Omurice but this is definitely Japanese Omurice that my mom used to make when I was a kid and living in Japan (I was born and rainsed in Japan).

Apr 14, 2011

the recipe is great :).. but i do have a correction: its actually called omo-rice which is korean not japanese


15 Ratings

Sep 28, 2011

Used tofu instead of ham and reduced the cheese quite a bit. Loved it!!

Sep 05, 2011

This was a great way to use up some leftover brown rice I have from some takeout I had from the night before. I modified the recipe by using some lamb bacon and adding a small onion to the ingredients. I cut up the bacon into cubes and diced the onion. I cooked them together in the pan till the onion was translucent, then I added the rest of the rice ingredients. It added an extra 10 minutes to the cooking time.

Jan 21, 2013

Used Soyrizo to make it vegetarian. Have made it about 10 times so far, so it must be pretty good!

Nov 17, 2011

Added onion, skipped the cheese. Katsu instead of ketchup. Will fill omelet and add cheese with leftovers.

Dec 21, 2013

Followed recipe as directed except used Extra sharp shredded cheddar. Absolutely delicious!!! Never expected rice and eggs to taste so good together. I'll be making this again!

Aug 01, 2012

DELICIOUS! No ham or processed cheese on hand, but very good nonetheless. I substituted an extra sharp white cheddar for the processed cheese and luckily, upon cooking, the cheese mellowed out quite a bit giving the rice a nice consistency and a great taste in combination with the ketchup!


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  • Calories
  • 521 kcal
  • 26%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 403 mg
  • 134%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 1300 mg
  • 52%

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

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