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Easy Omurice Recipe (Japanese Omelet Rice)

5 from 10 votes
up close japanese rice omelet
If you're looking for a new way to eat your eggs, try this Easy Omurice Recipe. Inspired by the Japanese Omurice, I make my own version of this Japanese Omelet Rice simple, easy, and tasty, with quick-cooking rice, shredded chicken, eggs, and plenty of veggies flavored with sesame oil, soy sauce, and ketchup!
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings:2 servings

Ingredients

  • 2 cups prepared white rice, minute rice works fine
  • ½ cup diced or shredded chicken
  • 2 tablespoons toasted sesame oil, divided
  • ¼ white or yellow onion, diced
  • ¼ cup soy sauce
  • 1 tablespoon ketchup
  • ½ cup frozen vegetable mix (peas/carrots/corn), defrosted
  • 4 large eggs
  • salt and pepper , to taste
  • ¼ cup shredded cheese, choose your favorite - I used cheddar and monterey jack
  • 1 tablespoon olive oil

Instructions

  • Whisk together eggs and olive oil and set aside.
  • In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.
  • Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.
  • Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.
  • Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.
  • Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).
  • Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.
  • Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.

Notes

Make it spicy by adding 1-2 teaspoons sriracha sauce to the rice mixture! 

Nutrition

Calories: 636 kcal, Carbohydrates: 53 g, Protein: 25 g, Fat: 36 g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 349 mg, Sodium: 1939 mg, Potassium: 374 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 2938 IU, Vitamin C: 6 mg, Calcium: 156 mg, Iron: 6 mg
Course: Main Course
Cuisine: Asian, Japanese
Author: Tiffany