🍳 Omurice
Omurice is a Japanese dish of chicken fried rice seasoned with ketchup and onion, wrapped in or topped with a thin, silky omelette. The rice is sweet, tangy and savoury, and the egg is soft and just set. It is often finished with a zigzag of ketchup on top and is a classic of Japanese Western-style diners and home cooking.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked rice
- 200 g chicken thigh, diced
- 1 onion, finely chopped
- 4 tbsp ketchup, plus extra to serve
- 4 eggs
- 2 tbsp vegetable oil
- Salt and pepper
Method
- Heat 1 tbsp oil in a pan and cook the onion and chicken for 5–6 minutes until the chicken is done.
- Add the rice and ketchup, season and stir-fry until evenly coloured; divide in two.
- Beat 2 eggs with a pinch of salt, cook in a lightly oiled pan until just set on top.
- Place one portion of rice on the egg, fold the omelette over it and turn onto a plate.
- Repeat with the remaining eggs and rice and finish with a line of ketchup.
How to make it lighter
- Use a smaller amount of rice and add peas or diced vegetables to the stir-fry.
- Cook in a non-stick pan with very little oil.
- Go easy on the extra ketchup on top — it adds sugar.
History
Omurice is a product of yōshoku, the Western-influenced cooking that developed in Japan from the late 19th century. Several Tokyo and Osaka restaurants claim to have invented it in the early 20th century, and the exact origin is disputed.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →