Japanese Omurice

Start your day with a taste of Japan with my Japanese Omurice recipe! I absolutely love this dish because it combines the comforting flavors of fried rice with a ketchup-based sauce, all wrapped in a fluffy egg blanket. It’s a hearty and satisfying breakfast option that’s incredibly easy to make!

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

Why I Love This Recipe

Japanese Omurice, a cherished breakfast classic from my childhood, is the perfect way to start my day with a delightful twist! This dish combines a medley of ingredients, including rice, mushrooms, bacon, onions, and more, all cooked to perfection and wrapped in a fluffy egg blanket.

With its savory and slightly tangy profile, courtesy of the my home crafted flavorful sauce, this Omurice offers a hearty departure from lighter breakfast options like Salmon Ochazuke or a traditional Japanese Breakfast with Grilled Salmon or a delicate bowl of Japanese Steamed Eggs. It’s an ideal choice for anyone seeking a hearty and delicious breakfast, particularly those who have a fondness for the rich flavors of Japanese flavors. Don’t miss the chance to experience the taste of Japan right in your own kitchen!



  • Rice – rice of choice, use cauliflower rice for a low carb recipe.
  • Butter – salted or unsalted.
  • Mushrooms – choose from white mushrooms, cremini or any type of preferred mushrooms.
  • Bacon – preferred bacon sliced into small pieces.
  • Onion – yellow or brown onion.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Ketchup – regular ketchup. Can use Sugar Free Ketchup for a low-carb sauce.
  • Sweetener – use your preferred sweetener.
  • Milk – can also use your choice of milk or milk alternative.

Additional Add Ins

Japanese omurice is incredibly versatile. Feel free to add your preferred vegetables and proteins, such as Green Beans, Peas, Carrots, Edamame, Spinach, Ham, Chicken, Bell Peppers, Diced Tomatoes, and Spam, just like you would in a regular omelet.

🍚 Rice Ingredient Note

The best rice to use for omurice is dry Leftover Cold Rice or Day-Old Cooked Cold Rice, similar to what’s used in fried rice. This rice absorbs flavors and sauce effectively. Alternatively, you can choose cauliflower rice for a low-carb version of the recipe.

Omelette fried rice being poured inside an egg blanket.


Step 1 Prepare the sauce by mixing ketchup, sweetener, and water.

Ketchup sauce for omurice.

Step 2 In a large frying pan, melt butter and add rice. Cook for 2 minutes.

Rice in a pan.

Step 3 Add mushrooms, onions, precooked bacon, salt, and black pepper. Cook until tender and mix in 3/4 of the sauce into the rice. Remove from heat.

Omurice mix in a frying pan.

Step 4 Mix eggs and milk, beat, and pour onto a large frying pan coated with oil. Cook on medium-low heat until the eggs are cooked and form a blanket.

Egg blanket in a pan.

🍳 Egg Blanket Pro Tip

For the perfect egg blanket, cook it over medium-low heat. This ensures that the eggs are cooked to a delightful, fluffy texture, avoiding the undesirable outcome of overcooked eggs that become hard and rubbery.

Step 5 Place the fried rice in the center of the egg and fold the sides over. Transfer to a plate and drizzle the remaining 1/4 ketchup sauce on top.

Egg blanket being wrapped to make omurice.

🍴 Serving Pro Tip

Consider placing the egg blanket on top of the omurice instead of wrapping it around. This approach streamlines the process, making it more straightforward and convenient.

Recipe Variations

If you decide to skip the eggs in this recipe, you’ll discover a delightful alternative Ketchup Fried Rice dish. This variation transforms the dish into a savory and tangy fried rice infused with the rich flavors of ketchup.

Paring Recommendations

Traditionally, Japanese Omurice is a stand-alone meal, satisfying on its own. However, if you’re looking to complement its flavors, consider serving it alongside a delicate and savory Japanese-style soup. Tofu Miso Soup or Japanese Chicken Soup are excellent choices, with their light and flavorful broths enhancing the overall dining experience. Additionally, to round out your meal, a nice Hot Matcha Latte makes for a soothing and delightful beverage option.

Japanese omelette fried rice severed on a white plate topped with ketchup sauce being cut into with a silver fork.

Frequently Asked Questions

Can I customize the fillings in the Omurice?

Absolutely! You can add ingredients like vegetables, ham, chicken, or even shrimp to create your own variations.

How do I know when the egg blanket is cooked just right?

The egg blanket should be cooked until it's no longer runny but still retains a fluffy texture.

Storage Tips

To keep your leftovers, place it in an airtight container and store it in the fridge. It will remain tasty for 3 to 5 days. When you’re ready to enjoy it again, simply reheat in the microwave.

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Watch How To Make It

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

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.
4.92 from 12 votes
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
Print Recipe
Calories: 719kcal


Rice Mix


  • 4 tbsp Ketchup use sugar-free ketchup for a low-carb sauce.
  • 1 tbsp Water
  • 1 tbsp Sweetener your preferred sweetener

Egg Pouch


  • 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.


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
*Values Based Per Serving
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