Omurice (Omelette Rice)


Ingredient For Four For Four
Chicken Rice 2 servings 2 servings
eggs 12 12
heavy cream (or milk) ¼ - ½ cup 60-120cc
butter 4 Tbsp. 4 Tbsp.
olive oil to grease pan to grease pan
salt & pepper to taste to taste
shredded cheese (optional) to taste to taste

Omelette Rice, which goes by the shortened omurice in Japan, is a home-style dish that combines the Japanese love of rice and omelettes with American picnic-style flavor. Not a dainty dish, one of these omelettes makes for a hearty lunch or a creative main course at dinner.

Topped with ketchup, it’s a good place to start if you (or your kids) aren’t sold on more traditional Japanese cuisine. Or, for a more sophisticated effect, try a demi-glace sauce and swiss or edam cheese inside.


  1. Prepare one batch of Chicken Rice.


  1. Beat eggs with other ingredients for each omelette.
    For each omelette, mix 3 eggs, 1-2 Tbsp. cream, salt, and pepper in a bowl. Beat until well-blended, but be careful not to overmix; you don’t want to create any froth, or it will ruin the texture of the omelette.
  2. Grease a frying pan with oil and butter and heat.
    Put about 1 Tbsp. of butter and a small amount of oil in a frying pan and melt over slightly-above-medium heat, being careful not to brown the butter.
  3. Fry each omelette.
    Pour one omelette’s worth of egg mixture into the heated pan, then immediately stir briskly across the pan with wooden chopsticks or a fork (if you’re not using a nonstick pan) to fluff up the egg as it begins to set. The goal is to fluff the omelette, not make scrambled eggs, so stop once the egg begins to set. When the egg has set on the bottom but the top is still half raw, reduce the heat to low or remove the pan from heat.
  4. Put chicken rice on top of the egg.
    If using cheese, put the shredded cheese on top of the omelette, to be covered by the rice. Put 1/4 of the chicken rice at the center of the omelette. Slide the omelette up the edge of the frying pan, and using a spatula fold it over the rice. Repeat with the other side to form a football shape.
  5. Put the omelette on a plate.
    Slide the omelette to the edge of the pan, put the edge of the pan against the plate, and flip the pan over so the omelette lands upside down on the plate. It works best if you flip it quickly.
  6. Adjust the shape.
    If the shape needs adjusting, lay a paper towel over the omelette and use your hands to finish forming it into a tidy football shape.
  7. Repeat for each omelette, then top with ketchup (or whatever sauce you prefer) and serve.


  • It’s easiest to make the omelettes in a relatively small frying pan, about 8-10 inches (20-25cm).
  • The omelettes are best if you don’t allow them to set completely, so using fresh, high-quality eggs is a good idea.
  • Don’t use too much rice in the omelettes, or they will tear or end up being the wrong shape.
  • Any cheese will do; mild cheddar and swiss work well, and we had a block of good parmesan on hand at one point which turned out to be a perfect fit.
  • We also have an easier version of this recipe that omits the folding; it’s not quite as pretty but tastes just as good.