Omuraisu (Japanese Rice Omelet)

Omuraisu (Japanese Rice Omelet)

S. Leigh 3

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 521 cals
Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 403 mg
  • 134%
  • Sodium:
  • 1300 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
Most helpful
Most positive
Least positive
Newest

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 sim...

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

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

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 ingre...

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

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

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!

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 ou...

Used leftover claypot rice with mushrooms and added in cheese and ketchup. Worked like a charm~

Other stories that may interest you