Why You’ll Love This Recipe

I love how easy it is to make omurice with simple, everyday ingredients. The savory chicken and vegetables blend perfectly with the sweet tang of ketchup, while the soft omelet brings everything together beautifully. It’s a comforting, restaurant-worthy dish that comes together in just 30 minutes. Plus, I can always tweak it depending on my mood — spicy, cheesy, or even vegetarian.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Rice Filling
1 cup Yellow Onion Adds aromatic depth and sweetness; use a sweet onion for a milder flavor.
2 cloves Garlic Enhances the overall flavor profile; increase quantity for a more robust garlic taste.
6-8 oz Chicken Thighs Provides protein and moisture; can substitute with cooked shrimp or tofu for a vegetarian option.
1/4 cup Frozen Mixed Vegetables Adds color and nutrients; fresh diced veggies also work well.
3 pieces Brown Mushrooms Adds umami flavor and texture; swap with white mushrooms if unavailable.
2 cups Cooked White Rice The base of the fried rice; best if day-old for firmness, or use fresh cooked rice with less water.
2 tablespoons Ketchup Provides sweetness and flavor; can replace with homemade tomato sauce for a unique twist.
1 tablespoon Soy Sauce Adds saltiness and depth; use tamari for a gluten-free option.

For the Omelet
6 large Eggs Forms the omelet; egg whites can be used for a lighter version.
2 tablespoons Milk Contributes to the creaminess of the omelet; non-dairy milk can be substituted.
1/2 teaspoon Salt Enhances flavor; adjust to preference.

For Serving
Ketchup For extra flavor; drizzle with sriracha for a spicy kick.
1 tablespoon Minced Parsley Adds freshness and color as garnish; omit for a classic look.

Directions

I like to start by preparing the rice in advance — day-old rice works best for that slightly firm texture. In a large frying pan, I heat a bit of oil over medium heat, then sauté chopped yellow onion and minced garlic for about two minutes until fragrant.

Next, I add the chicken thighs and cook them until no longer pink, usually around three minutes. Then I toss in the brown mushrooms and frozen mixed vegetables, stirring for a minute until everything is nicely warmed through.

I mix in the cooked rice, breaking up any clumps, and stir in ketchup and soy sauce until everything is well coated and flavorful. I like to shape the rice neatly on a plate using a small bowl.

For the omelet, I whisk the eggs with milk and salt, then pour the mixture into a greased non-stick skillet. I cook it until it’s mostly set but still slightly soft, about two to three minutes. Then I carefully slide the omelet over the rice mound and repeat for the second plate. Finally, I top it off with a drizzle of ketchup and a sprinkle of minced parsley.

Servings and Timing

This recipe makes 2 plates of omurice.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: About 600 per serving

Variations

I like to experiment with different proteins such as shrimp, beef strips, or even tofu for a vegetarian option. For extra richness, I sometimes add a little butter to the fried rice or mix cheese into the omelet. If I’m craving something spicy, I add chili sauce or a touch of gochujang to the ketchup mixture. Using brown rice instead of white also gives a nice nutty flavor and makes it a bit healthier.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to two days. When reheating, I prefer using a non-stick pan over medium-low heat to keep the eggs from drying out. Microwaving works too, but I cover it loosely with a damp paper towel to retain moisture. I don’t recommend freezing omurice since the texture of the eggs can change after thawing.

FAQs

How can I make the rice more flavorful?

I like to add a splash of mirin or a dash of sesame oil to give the rice a deeper taste.

Can I use brown rice instead of white?

Yes, brown rice adds a chewy texture and a slightly nutty flavor that works beautifully.

What’s the best way to get fluffy eggs?

Whisking the eggs thoroughly and cooking them gently over low heat helps keep them soft and tender.

Can I make omurice vegetarian?

Absolutely, I just replace the chicken with tofu or more vegetables.

What kind of ketchup works best?

Any brand works fine, but I prefer a slightly sweet ketchup for that authentic Japanese taste.

Can I prepare the rice in advance?

Yes, I usually make it a day ahead — day-old rice has the best texture for frying.

How do I keep the omelet from sticking?

I use a non-stick skillet and a bit of butter or oil to prevent sticking.

Can I add cheese to the omelet?

Definitely, melted cheese inside the omelet makes it extra creamy and indulgent.

Is there a way to make it spicy?

I mix a bit of sriracha or chili paste into the ketchup for a spicy kick.

Can I make a larger batch?

Yes, simply double or triple the ingredients — it scales up easily without affecting the texture or flavor.

Conclusion

Omurice is one of those dishes that always hits the spot. I love how comforting it feels with its mix of savory fried rice and soft, buttery omelet. Whether I’m making it for breakfast, lunch, or dinner, it’s a quick and satisfying meal that never disappoints.