my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / Japanese Kitchen / Omurice

    Omurice

    A fluffy omelet draped over ketchup-fried rice with chicken and onions, finished with a swirl of ketchup — Japan’s sunny yoshoku classic.

    ⏱ 15 minPrep time
    🔥 15 minCook time
    🍽 2Servings
    🏷 Japanese KitchenCategory
    ☆☆☆☆☆No ratings yet
    Omurice (omelet rice) with ketchup swirl

    Omurice is the sunshine child of yoshoku, the Western-inspired cooking that blossomed in Japan in the early 1900s. A thin, fluffy omelet is draped over ketchup-seasoned fried rice and finished with a zigzag of sauce, and it has been a favorite of children and nostalgic adults ever since. The story goes that it was invented in Tokyo around 1902, and more than a century later it still has the power to make a simple dinner feel like a celebration.

    A golden blanket over a saucy rice heart

    The omelet is soft and custardy on top, barely holding its shape, while the rice beneath is savory, lightly sweet, and studded with chicken, onion, and peas. Cut into the omelet and let the egg cascade over the rice before taking that first perfect spoonful, the way cafés have served it for generations. Use day-old rice so every grain stays separate, and keep the omelet slightly underdone so it stays silky.

    Craving more? Explore all Japanese Kitchen recipes.

    Japanese recipes →

    Step by stepInstructions

    1. Heat the oil in a skillet over medium-high heat and cook the chicken until no longer pink, about 3 minutes.
    2. Add the onion and peas and cook for 2 minutes, until the onion is soft.
    3. Add the rice, breaking up any clumps, then the ketchup and soy sauce. Toss until the rice is evenly coated and hot, about 2 minutes. Season with salt and pepper and set aside.
    4. Whisk the eggs with the milk and a pinch of salt until smooth.
    5. Melt half the butter in a nonstick skillet over medium-low heat and pour in half the egg. Cook, stirring gently, until just barely set but still soft.
    6. Pile half the rice onto one side of a plate in an oval mound. Slide the omelet on top and tuck the edges under the rice.
    7. Repeat with the remaining egg and rice, then finish each plate with a squiggle of ketchup and a scatter of scallion.

    💡 Chef tips & storage

    Chilled, day-old rice stays separate and crisp in the pan; fresh rice turns to mush. Keep the omelet soft — it should look barely set when you slide it onto the rice.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep15 min
    Cook15 min
    Servings2
    CategoryJapanese Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →