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Japanese omelette fried rice severed on a white plate topped with ketchup sauce.
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Japanese Omurice

Delight in the delectable flavors of my omurice recipe, a delightful Japanese omelette rice dish that effortlessly combines savory and sweet elements, and is a breeze to prepare.
Course Breakfast, Lunch
Cuisine Japanese
Keyword omurice recipe, rice omelette
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Omelette
Calories 719kcal

Ingredients

Rice Mix

  • 1 1/2 Cups Rice rice of choice
  • 2 tbsp Butter
  • 2 Whole Mushrooms or any mushroom you prefer
  • 2 Slices Bacon
  • 1 tbsp Onion chopped
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Sauce

  • 4 tbsp Ketchup
  • 1 tbsp Water
  • 1 tbsp Sweetener your preferred sweetener

Egg Pouch

  • 3 Eggs
  • 2 tbsp Milk

Instructions

  • Gather all the ingredients.
    Ingredients for omurice.
  • Prepare mushroom, onion and sliced ham by finely dicing. Set aside.
    Mushroom, onions and bacon chopped in mixing bowls.
  • In a mixing bowl, combine ketchup, water and sweetener, mix well, and set aside.
    Ketchup sauce for omurice.
  • In a new mixing bowl, combine eggs and milk, mix well, and set aside.
    Ketchup sauce for omurice.
  • In a small fry pan, add bacon on medium high heat and cook for 3-4 minutes or until done to liking. Transfer for holding plate layered with paper towels (to soak up excess oil).
    Bacon in a pan.
  • In a new large fry pan, melt butter on high heat. Once melted, add rice and cook for 2 minutes making sure occasional stir.
    Rice in a pan.
  • After 2 minutes, add diced mushroom, onion, cooked bacon, salt, black pepper and mix well. Continue to cook for 2-3 or until desired rice texture is reached.
    Rice in a pan.
  • Once rice is cooked, mix in 3/4 of sauce very well and transfer contents to a holding bowl. Reserve 1/4 of the sauce.
    Rice in a pan.
  • Heat a large fry pan on medium-low heat and spray cooking oil. Directly after (no need to wait for pan to get up to temp), slowly pour egg mix into fry pan and cook for 3-4 minutes until eggs are no longer runny.
    Egg blanket in a pan.
  • In the middle of the egg sheet, add rice mix, and carefully fold over bottom half of the egg to the middle. Next, fold the top half of the egg and bring it to the middle. Carefully flip egg pouch with a spatula to a serving plate and drizzle reserve sauce on top.

Video

Nutrition

Calories: 719kcal | Carbohydrates: 21g | Protein: 33g | Fat: 57g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 591mg | Sodium: 1239mg | Potassium: 944mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1537IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 4mg