Omurice (オムライス, pronounced oh-moo-raih-su) is one of the most iconic Yoshoku dishes—Western-inspired Japanese cuisine. It’s made by wrapping seasoned chicken rice in a fluffy omelet, then topping it with ketchup or a demi-glace sauce. Loved by children and adults alike, Omurice has remained a comfort food favorite for generations.
The name comes from the combination of the English words “omelet” and “rice,” and is a uniquely Japanese creation. The classic version is made by tucking chicken rice flavored with ketchup up in a fluffy blanket of eggs, but there are countless variations. Butter rice or pilaf fillings as well as sauces like curry and hayashi (hashed beef) are also favorites in Japan.
The origins of Omuraisu are debated, but either Renga-tei in Ginza, Tokyo, or Hokkyokusei in Osaka is believed to be the restaurant that invented this dish. The latter claims to have invented Omurice in 1925 for a customer with a weak stomach by combining egg omelets and rice into one dish. The customer’s delight led to its popularity, and the modern Omurice was born.
Today, Omurice is a beloved home-cooked dish and a staple in Yoshoku restaurants; it is sometimes even served in casual Chinese diners in Japan. Specialty Omurice shops now serve creative versions like fluffy half-cooked eggs or Japanese fusion styles.
This recipe shows you how to make the classic version: ketchup-seasoned chicken rice wrapped in a soft omelet. Adding a little milk to the egg mixture ensures a fluffy finish. Don’t worry if the shape isn’t perfect—just adjust at the end or cover with ketchup, and it will still be delicious!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 1/2 cup warm cooked rice
- 4 oz chicken thigh
- 1 /4 onion, finely chopped
- 1 /4 green bell pepper, finely chopped
- 4 eggs
- 2 tsp. butter
- 2 tsp. chicken bouillon powde
- 1 tbsp. vegetable oil
- salt and pepper, to taste
- A1 tbsp. milk
- A2 pinches of salt
- B2 tsp. butter
- B4 tbsp. ketchup
INSTRUCTIONS
- 1
Dice the chicken into 1/2-inch cubes and season with a pinch of salt. Beat 2 eggs at a time with half of the A ingredients (milk and salt) for each serving, mixing until smooth. Keep the servings separate!
- 2
Heat 2 tsp. butter in a pan over medium heat. Add the chicken and cook for about 3 minutes until fully cooked.
- 3
Add the onion, cook until soft, then stir in the bell pepper and chicken bouillon. Cook for 1 minute.
- 4
Add B ingredients (butter and ketchup) and sauté for 1 minute until glossy.
- 5
Stir in the warm rice and mix well. Season with salt and pepper. Shape into an oval mound and set aside.
- 6
Clean the pan, heat 1/2 tbsp. oil, pour in one serving of the beaten eggs, and stir quickly with chopsticks until softly set.
- 7
Place the oval mound of rice mound in the center of the egg while still in the pan. Fold the egg over the rice using a spatula, tilt the pan, and slide onto a plate seam side down.
- 8
Cover with a paper towel while hot to shape if needed.
- 9
Drizzle with ketchup and serve.
RecipeID
416
Tips & Notes
・You can substitute chicken with sausages or bacon.Reduce the amount of ketchup to balance the saltiness.
・Frying the ketchup until glossy helps to achieve a milder and richer flavor.
・Chicken bouillon is optional but enhances umami.
・To achieve the perfect Omurice shape,cover it with a paper towel and shape the egg while it’s still hot—once cooled, the egg becomes firm.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.