Home Rice

Home Rice

KCBLUEGAL

"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

40 m servings 431 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 837 mg
  • 33%

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.

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Directions

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  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.

Reviews

Read all reviews 33
  1. 43 Ratings

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Most helpful positive review

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 cov...

Most helpful critical review

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.

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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 cov...

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 ri...

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.

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...

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 i...

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.

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 coo...

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

It only has two stars because of the amount of ketchup used. If you look up other omurice recipes, they don't use that much ketchup, just enough for some color in the rice and with that "zigzag"...

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