Omurice (オムライス) was invented in Japan in the early 20th century, likely at a Western-style restaurant in Tokyo or Osaka. It is a popular Japanese comfort food that combines two main components:
- a fluffy omelet (omu),
- served over or wrapped around ketchup-flavored fried rice (raisu).
The name “omurice” is a blend of the English words “omelet” and “rice,” making it a classic example of yōshoku, a Western-influenced Japanese cuisine. Beloved by both kids and adults in Japan, omurice is commonly served in family restaurants, retro-style kissaten (Japanese cafés), and specialty eateries dedicated to this comforting dish.
Ingredients List
- Short-grain rice – In Japan, short-grain rice is used to make omurice. I am using medium-grain rice for this recipe, as it is easier and cheaper to get in the US.
- Eggs – any fresh egg works
- Chicken – I am using chicken thigh, as it is most commonly used. Chicken thigh adds more flavor to the rice, but you can use any protein of choice.
- Onion and carrots – You can use any veggies you like—peas, mixed veggies, and corn are popular as well.
- Ketchup – Ketchup is crucial to making ketchup rice, which is the main component of making
- Sake – sake is optional but it adds more flavor to the rice
- Chicken bouillon – this adds more flavor to the rice. You can also cook rice in chicken stock instead of water as well.
- Soy sauce – soy sauce is optional, but it is added for more flavor and depth
- Milk or cream – this is optional as well. Adding a bit of cream makes fluffy eggs.
- Mirin – mirin is a Japanese sweet wine used for cooking. I like adding this to the rice and eggs for more flavor and a hint of sweetness
- Butter – this adds more flavor to rice and eggs
Step-by-Step Instructions
- Step 1: Wash and drain rice and place in rice cooker
- Step 2: Add chopped onion, carrot, and chicken
- Step 3: Add seasoning and water
- Step 4: Cook rice
- Step 5: Once cooked, add ketchup
- Step 6: Shape ketchup rice to oblong shape or onigiri
- Step 7: Mix egg with mirin, salt, and sugar
- Step 8: Add oil to pan and add a thin layer of egg
- Step 9: Cook omelet (wrapped or fluffy style)
- Step 10: Assemble and serve
Cooking Tips for Omurice
- Use short-grain or medium-grain rice so the rice sticks together
- Add a bit of milk or cream for softer eggs
- Season eggs with mirin, sugar, salt for more flavor
- Use a non-stick pan for easier omelet folding
Variations of Omurice
- Cheese Omurice
- Curry Omurice
- Demi-glace Omurice
- Bacon or shrimp instead of chicken
- Low-carb version with cauliflower rice
Common Questions (FAQ Section)
- Can I make ketchup rice on the stove instead of in the rice cooker?
- Yes! You can use day-old rice if you have that and make it as you would fried rice. This recipe is perfect for those who don’t have rice on hand and have to make rice to start.
- Can I make omurice without ketchup?
- If you don’t like ketchup rice you can always customize it to your liking. You can make it curry flavor omurice, soy sauce flavor omurice, or serve it with demi-glace sauce, cheesy cream sauce, etc.
- What’s the best rice to use for omurice?
- Short-grain or medium-grain rice is preferred as it is sticky enough to hold the shape together. It also has a mild sweetness that pairs well with Japanese flavors
- How do I make the fluffy egg version?
- To make fluffy eggs, cream or milk is usually added in. I like to also season with mirin, sugar, and salt for more flavor.
Serving Suggestions
- Pair with a simple salad or miso soup
- Garnish with chopped parsley, extra ketchup drizzle, or nori flakes
- Serve in a bento box or plate like a Japanese café
Easy Omurice Recipe
This easy rice cooker omurice recipe brings together fluffy eggs and savory ketchup fried rice made with minimal effort. A quick, one-pot twist on the classic Japanese comfort food!
Equipment
- 1 Rice cooker
- 1 onigiri mold optional
Ingredients
Ketchup rice
- 1.5 cups short-grain/ medium-grain rice 2 rice cooker cups
- 1 cup filtered water 1.25 rice cooker cups
- 3 tbsp sake
- 3 tbps mirin
- 2 tbps soy sauce
- 1 tsp chicken bouillon
- 1/2 onion diced
- 1/2 carrot diced
- 3/4 lb chicken thigh cubed
- 8 tbsp ketchup
- 2 tbsp butter
- salt and pepper
- 3 eggs
Egg omlet
- 2 eggs
- 1 tbsp cream
- 1 tbsp mirin
- sugar pinch
- salt pinch
Instructions
Prepare the ketchup fried rice base
- Wash the rice and add it to the rice cooker pot.
- Add sake, mirin soy sauce, and chicken bouillon directly to the pot.
- Pour in water (adjust to the rice cooker’s fill line for your rice quantity).
- Add grated garlic and stir gently to mix the sauce with the rice.
- Add chopped onion, carrots, and diced chicken on top. Don’t stir after this.
- Close the lid and start the rice cooker on the white rice or regular cook setting. My rice cooker goes for 55 minutes.
- Let it finish the cycle. Once done, add eggs and close the lid immediately. The heat will cook the eggs in about 10 minutes (steam for less time if you want soft runny eggs).
- Add butter, ketchup, salt and pepper. Fluff the rice gently to mix everything evenly.
Make the Omelet
- In a bowl, whisk eggs with a bit of cream, mirin, and a pinch of sugar and salt.
- Heat butter in a non-stick pan over low heat.
- Pour a thin layer of egg and cook until just set or slightly runny or well done based off your preferred style.
- You can flip if over if you want well done eggs or cook one side and have the eggs a little runny.
Assemble
- Scoop the cooked ketchup rice into a bowl or plate.
- Gently place or drape the cooked omelet over the rice.
- Optional: drizzle with extra ketchup, demi-glace, or add cheese on top.
Assemble into omurice onigiri
- Scoop the cooked ketchup rice into onigiri mold, press down, and release
- Line plate with plastic wrap (this will help egg stick to onigiri) and lay a layer of egg
- Place onigiri in the middle and wrap the onigiri with the egg. Use the plastic wrap to keep the egg and onigiri in place.
- Remove plastic wrap before eating
- Optional: decorate with extra ketchup
- Serve and enjoy!
