Classic Omu-rice (Japanese Rice Omelet)

Omu-rice is a staple dish in Japanese cuisine. Rice stir-fried with ketchup, chicken and vegetables is wrapped in an omelet and topped with more ketchup. One bite, and you'll be in rice omelet heaven!

Classic Omu-rice (Japanese Rice Omelet)
Photographed by Naruyasu Nabeshima

Recipe by
Masako Kono




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 4 eggs
  • 300 g cooked rice (hot)
  • 100 g chicken thigh
  • 1/4 onion
  • 3-4 mushrooms
  • 1 green bell pepper (stem and seeds removed)
  • [A]

    • 2 tbsp ketchup
    • 1 tsp Worcestershire sauce
  • A pinch of salt
  • A pinch of pepper
  • 1 tbsp butter
  • 2 tsp vegetable oil
  • Ketchup, as desired
  • Parsley, as desired



Cut the chicken into small bite-size pieces and season with salt and pepper. Cut the onion and bell pepper into 1 cm squares. Remove the stems from the mushrooms and quarter.


Prepare the mixed rice. Melt 1 tbsp of butter in a frying pan placed over medium heat and stir-fry the chicken. Add the onions, followed by the bell peppers and mushrooms. Season with salt and pepper, then add the rice and stir-fry using a cutting motion.


Once the rice grains separate, stir in [A], and season with salt and pepper.


Beat two eggs in a bowl and season with salt and pepper.


Make one rice omelet at a time.


Heat 2 tsp of vegetable oil in a frying pan placed over medium heat. Pour in the eggs and stir quickly in a circular motion to form a slight mound in the center of the pan. Turn off the heat when the eggs are half cooked, and quickly lay half of the mixed rice sideways in the center before the eggs cook through. Fold the upper half of the omelet over the rice and bring the covered portion towards you. Flip the omelet onto a plate.


Cover the omelet with a paper towel and shape. Top with ketchup to taste, and garnish with parsley. Repeat the process to make another rice omelet.