Learn to make Omurice, Japan’s classic egg omelette over savory chicken rice. An easy Japanese comfort recipe with tips for restaurant-quality results at home.
How to make iconic Japanese omurice made with flavorful ketchup fried rice wrapped in a blanket of fluffy, melt-in-mouth omelette.
Omurice or omu-rice (オムライス, omu-raisu) is a Japanese dish [1] consisting of an omelette made with fried rice and a thin layer of scrambled eggs, usually topped with ketchup. [2][3] It is a well-known dish also commonly cooked at home.
Omurice (オムライス, Omu-raisu) is a western-influenced Japanese cuisine (yōshoku) consisting of ketchup-based fried rice and omelet.
Discover what omurice is, how to make it, and flavorful ideas to try at home. A classic Japanese comfort dish you’ll want to master!
Omurice (オムライス), short for “omelet rice,” is a dish made of ketchup-flavored fried rice wrapped in a thin, crepe-like egg. It’s a type of yōshoku—Western-style cuisine developed in Japan—and was first created in the early 1900s. For over 100 years, it’s been a favorite comfort food in Japan, especially loved by kids!
Using your hands and a paper towel placed over the omelet, press the omurice into a football shape; if you like, gently push the edges of the omelet under the rice for a cleaner appearance.
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called “chicken rice” even when it's made with ham or bacon, or no meat at all.