Easy Omurice (Japanese Omelette) Recipe

Omurice (or Omuraisu) is a Japanese style omelette. It is one of the famous omelette dishes in the world. Different from Spanish tortilla, omurice takes the humble omelette to new heights of creativity. This Japanese omelette is delicately draped over the rice filling, creating a perfect harmony of textures and tastes. It’s a harmonious marriage of Japanese and Western flavors.

Easy and simple omurice recipe
The Japanese omelette rice looks like a banana slug.

While the classic Japanese fried rice omelette version is a comforting combination of rice and eggs, I saw people here make creative variations abound, from fillings like chicken, vegetables, or even curry, to diverse sauces that cater to individual tastes.

Making the perfect omurice demands a skillful hand and I failed a couple of times before completing one. The flipping is the most tricky part, I struggled with the spatula and made a mess. So, good luck with your spatula. Here is how to make omurice – Japanese omelette rice:

Omurice – Japanese egg omelette over rice

A delightful fusion of Western and Japanese cuisine
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Asian, Japanese
Servings 2
Calories 400 kcal


  • 2 cups cooked rice
  • 1 chicken breast diced
  • 1 onion finely chopped
  • 1 carrot finely diced
  • 1/2 cup frozen peas
  • 2 tbsp vegetable oil
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • 4 large eggs
  • Chopped green onions for garnish


  • In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced chicken and cook until browned.
  • Add the chopped onion and carrot, sauté until softened.
  • Toss in the frozen peas and cook until heated through. Stir in ketchup and soy sauce, mix well. Add the cooked rice to the skillet, mix until the rice is evenly coated with the sauce. Season with salt and pepper to taste.
  • In a bowl, beat the eggs until well combined.
  • Heat the remaining 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Pour half of the beaten eggs into the pan, swirling to coat the bottom.
  • Once the edges start to set, place half of the rice filling in the center of the egg. Carefully fold the edges of the egg over the rice, creating a rectangular shape. Repeat the process for the second serving.
  • Slide each omelette onto a plate. Garnish with chopped green onions and drizzle extra ketchup on top.


 – Do not overcook eggs, this can ruin the silky texture of a good Japanese omelette. It’s all about that perfect balance of fluffy and moist.
– When folding the omelette over the rice, you should use a gentle and steady hand. This helps maintain the fluffiness and prevents the eggs from becoming too dense.
Keyword gluten free, healthy, homemade, japanese

The famous Japanese omelette rice can take a bit of practice to get the folding technique just right. Don’t be discouraged if your first attempt isn’t perfect—it’ll still be delicious!

Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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