Omurice: Japanese Fried Rice Wrapped in Fluffy Omelet Recipe

Introduction

Omurice is a delightful Japanese comfort food that combines fluffy eggs with savory fried rice. This dish is a perfect balance of sweet and savory flavors, wrapped in a soft omelet for a satisfying meal any time of day.

Ingredients

• 1 cup short-grain Japanese rice
• 1 cup onion, finely diced
• 1 cup chicken, shrimp, or mixed vegetables, diced
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 2-3 eggs, beaten until fluffy and pale yellow
• 1 tablespoon butter or oil
• To taste demi-glace sauce
• To taste ketchup or mayonnaise, for drizzling

Instructions

1. Step 1: Rinse the rice under cold water until clear, then cook it with 1.5 cups of water in a rice cooker or on the stovetop for 15-20 minutes. Let it sit for 10 minutes before fluffing.
2. Step 2: Melt butter in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
3. Step 3: Add your choice of diced chicken, shrimp, or vegetables and cook for 5-7 minutes until cooked through and tender.
4. Step 4: Stir in the cooked rice, soy sauce, and ketchup. Cook for 2-3 minutes until the rice is heated through and evenly coated.
5. Step 5: Heat oil in a non-stick skillet over medium-low heat. Pour in the beaten eggs, swirling to create an even layer. Cook for 1-2 minutes until the edges set but the center remains soft.
6. Step 6: Place a portion of the fried rice onto one half of the omelet, then gently fold the other half over the rice. Cook for another minute to set.
7. Step 7: Slide the folded Omurice onto a plate and drizzle with ketchup, demi-glace, or mayonnaise as desired. Serve hot.

Tips & Variations

• Use shallots instead of onions for a milder, sweeter flavor.
• Substitute butter with oil for a lighter taste or to accommodate dietary preferences.
• Try different fillings like diced ham, mushrooms, or mixed vegetables to customize the dish.
• For extra richness, use demi-glace sauce instead of ketchup as a topping.

Storage

Store leftover Omurice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, covering loosely to retain moisture. Avoid overheating to keep the eggs tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Omurice vegetarian?

Yes, simply use mixed vegetables instead of meat or seafood. Mushrooms, bell peppers, and peas work well and add great flavor and texture.

What type of rice is best for Omurice?

Short-grain Japanese rice is best as it becomes tender and slightly sticky, which helps the fried rice hold together nicely inside the omelet. Avoid long-grain rice which can be too dry for this dish.

Omurice: Japanese Fried Rice Wrapped in Fluffy Omelet Recipe

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Omurice is a beloved Japanese comfort food that combines fluffy scrambled eggs wrapped around savory fried rice. This recipe features short-grain Japanese rice sautéed with onions and your choice of chicken, shrimp, or vegetables, seasoned with soy sauce and ketchup for a perfect umami-sweet balance. The soft omelet encasing the flavorful rice is finished with a drizzle of ketchup or demi-glace sauce, making it a delightful dish perfect for lunch or dinner.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Rice and Filling

• 1 cup short-grain Japanese rice
• 1 cup onion, finely diced
• 1 cup chicken, shrimp, or mixed vegetables, diced
• 2 tablespoons soy sauce
• 1 tablespoon ketchup

Omelet

• 2–3 eggs, beaten until fluffy and pale yellow
• 1 tablespoon butter or oil (butter preferred for rice, oil for omelet)

Toppings

• Demi-glace sauce, to taste
• Ketchup or mayonnaise, to taste

Instructions

1. Cook the Rice: Rinse 1 cup of short-grain Japanese rice under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of water in a rice cooker and cook according to the appliance’s instructions. Alternatively, boil and simmer the rice on the stovetop for 15-20 minutes. Once cooked, let the rice sit covered for 10 minutes before fluffing.
2. Prepare the Filling: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes until translucent and fragrant. Incorporate your choice of diced chicken, shrimp, or mixed vegetables and cook for an additional 5-7 minutes until the protein is cooked through and vegetables are tender.
3. Season and Combine: Add the cooked rice into the skillet with the filling. Drizzle 2 tablespoons of soy sauce and 1 tablespoon of ketchup over the mixture. Stir and cook for 2-3 minutes until the rice is heated evenly and flavors are well combined. Remove from heat and set aside.
4. Make the Omelet: Heat 1 tablespoon of oil in a non-stick skillet over medium-low heat. Pour in the beaten eggs, swirling the pan to create an even layer. Cook for 1-2 minutes until the edges are set and the center remains soft and slightly runny.
5. Assemble the Omurice: Spoon a portion of the fried rice mixture onto one half of the omelet. Carefully fold the other half over the filling to cover it. Let cook for another minute to ensure the egg locks around the rice.
6. Serve: Gently slide the folded Omurice onto a serving plate. Add a drizzle of ketchup, mayonnaise, or demi-glace sauce on top as desired. Serve hot for the best experience.

Notes

• Use short-grain Japanese rice for the authentic sticky and slightly creamy texture characteristic of Omurice.
• Adjust soy sauce and ketchup quantities to balance savory and sweet flavors to your taste.
• You can customize the filling with your preferred protein or vegetables for a vegetarian or seafood variation.
• Cooking the omelet on medium-low heat ensures it stays tender and does not brown too much.
• Leftover Omurice can be reheated gently in a skillet or microwave, but fresh is always best for texture.

Keywords: Omurice, Japanese omurice, egg wrapped fried rice, Japanese comfort food, fried rice with egg, savory rice omelet