Omurice is one of my favorite comfort foods for a few reasons. One, it’s a popular yōshoku dish (yōshoku is Japanese food with Western influences). When I used to study abroad in Japan, omurice would make me feel better since the omelet reminded me a little of home! Another reason why I love omurice is that it’s a Japanese dish that you can really tell has been made with love.
I love this dish so, so much that I begged my Mom to go on Skype with me so I could teach her how to make omurice for dinner! It was only after she tried it herself that she understood my love for it.
What is Omurice?
Omurice is a play on the words ‘omelet’ and ‘rice’. The main components are fried rice wrapped in a semi-runny omelet and decorated with a drizzle of ketchup on top. Traditionally, you make the ketchup fried rice, and then you whip up a thin, fluffy omelet to cover the rice with.
It takes a lot of practice to master the skill of getting the perfect omelet texture and doneness. There are local chefs who are known for their ability to serve a beautifully cooked omelet every single time, attracting long lines of customers. But, this omurice recipe takes a pankobunny spin – I’ve got a cooking hack that lets you enjoy omurice from home on those lazy days.
After a full day’s work, all I want is to dig into some comfort food in my PJs asap. This recipe is one of my quickest and easiest ones because instead of frying the rice, I just pop everything into the rice cooker and let it do all the hard work.
I just have to make the omelet and then I get this warm, soft, and super delicious meal that I can eat while snuggling up with a blanket on my couch.
Gather these ingredients to make easy omurice!
- Short-grain rice – This type of white rice is used in Japanese cooking. Regular Jasmine rice or brown rice make good alternatives, too.
- Butter – We’ll need one tablespoon of butter; salted or unsalted is entirely up to you.
- Ketchup – We will cook the rice with ketchup for a hint of sweetness. It’s also drizzled on top of the omurice.
- Onion – Mince a quarter of an onion.
- Frozen corn and peas – I always have a bag of these sitting in the fridge, and they’re great for savory dishes like these!
- Ham – Dice some ham for meat. If ham isn’t your thing, you could always substitute some canned tuna or salmon, or keep it completely vegetarian!
- Salt & pepper – For seasoning.
- Eggs – To make the omelet.
- Milk – We will add milk to the omelet. I’ve tried going without it, but it’s just not the same!
How to Make Omurice
This omurice recipe consists of just 3 simple steps: cook the rice, cook the omelet, and put them together!
- Cook the rice: Place about half a cup of washed rice into the rice cooker. Add water, butter, ketchup, onion, corn, peas, and ham. Add a pinch of salt and pepper to the rice cooker pot. Mix together. Then, let the rice cook – I usually use the White Rice or Quick Cooking function. Fluff the rice with a rice spatula when it is ready.
- Cook the omelet: Beat the eggs with milk, salt, and pepper together until the egg whites have completely broken up and the mixture is slightly foamy. Pour the egg mixture into a non-stick frying pan over medium to medium-low heat until the egg is completely set.
- Put it together: Spoon the rice mixture on top of the omelet and wrap the edges around the rice. Then, flip it onto a plate, and shape it into an oval. Covering it with a paper towel will make reshaping it much easier!
You could also spoon the rice into a small bowl and then place the egg on top. I’m terrible with working with omelets (I always seem to tear them), so this is how I usually serve them.
Drizzle some ketchup over the top and serve.
If food is your love language, make this for a friend or loved one. You can get creative with the ketchup squiggle at the end; draw little hearts and smiley faces, or write a little message on the omelet instead!
What to Serve with Omurice
If you’re thinking of making omurice as just a part of a meal, there are endless side dish ideas that will go well with it!
- Chicken karaage (fried chicken) – I love chicken karaage with just about anything!
- Miso soup – Another super quick fix with just miso paste and hot water!
- Vegetables – Steam some broccoli, cauliflower, and cherry tomatoes for a salad. You can also make vegetable tempura with eggplants, carrots, and shiitake mushrooms.
Omurice is originally Japanese, although it is also very popular in Korea.
Yōshoku is a food category of Western-inspired dishes in Japan but is not necessarily found in Western countries. You’ll see many types of yōshoku dishes in Japan, like a Doria, which is essentially a gratin. There is also korokke, or croquette, which is a deep-fried snack of mashed potato and small pieces of meat.
If you don’t want your rice to be too watery, add water sparingly when cooking it. A rule of thumb that I learned when using rice cookers is that you can always add more water, but if there’s too much water, your rice may turn into porridge.
Ketchup is the classic omurice sauce, as it tastes sweet and it’s simple enough to make. It’s my favorite! But I’ve also had omurice made with a demi-glace sauce.
I wondered the same thing when I came here, and now I’m hooked! The sweet and acidic flavor just complements fried eggs really well, whether that’s a Japanese omelet, a sunny side up, or scrambled egg!
Quick and Easy Omurice (Rice-filled Omelet)
- 80 ml short-grain rice washed
- 1 tbsp butter
- 3-4 tbsp ketchup
- 1/4 onion minced
- 1/8 cup frozen corn
- 1/8 cup frozen peas
- 1/8 cup ham diced
- salt & pepper
- 3 eggs
- 1 tbsp milk
- ketchup for decorating the omurice
- Place the washed rice, as much water as needed, butter, ketchup, onion, corn, peas, ham and some salt and pepper into the rice cooker pot, and mix together. Then set the rice cooker to cook on the White Rice or Quick Cooking function. Fluff the rice with a rice spatula when it is ready, and set aside.
- Beat the eggs, milk and some salt and pepper together until the egg whites have completely broken up and the egg is slightly foamy. Pour half of the egg mixture into a non-stick frying pan and cook on medium to medium-low until the egg is completely set. Spoon some of the rice mixture on top, and wrap the edges of the omelette around the rice. Then flip this onto a plate, and shape it into an oval. Covering it with a paper towel will make reshaping it much easier! You could also spoon the rice into a bowl and then flip the egg on top, as in the photo. I’m terrible with working with omelets (I always seem to tear them), so this is how I usually serve it.
- Then drizzle some ketchup over top, and serve!