Omu Rice (Japanese Omelette)

READY IN: 45mins
Recipe by chicken salt

My mother taught me to make this recipe. It is a popular lunch dish, but is not traditional Japanese cooking. It is easy to make, but you dirty four pans and bowls.

Top Review by Phat Mama

Thank you so much for posting this recipe. Many years ago, I had Japanese roomates that made this for me and I recently just had a craving for it again. I've searched the internet for the Omu Rice recipe, and yours was the best (& simpliest!) out there. We just had it last night and it was delicious. We used a fresh red pepper from our vegetable garden. I sauteed the vegetables in sesame oil. I didn't have any tomato paste, so I used soy sauce. I'm going to try it again soon with tomato paste. It was great!

Ingredients Nutrition

  • Rice and vegetable mixture

  • 946.36 ml cooked rice
  • 100 g carrots, chopped in very small pieces
  • 100 g red capsicums, chopped in very small pieces (bell pepper)
  • 100 g onions, chopped in very small pieces
  • 150 g bacon, chopped in small batons
  • 50 g tomato paste
  • 9.85 ml oil
  • Egg mixture

  • 8 eggs (2 per person)
  • 9.85 ml sugar
  • 9.85 ml oil
  • salt and pepper
  • Additional

  • 19.71 ml oil, to cook eggs, using one teaspoon at a time
  • 39.43 ml tomato ketchup, garnish

Directions

  1. Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
  2. In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
  3. Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
  4. Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
  5. The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
  6. Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
  7. Repeat the previous step 3 more times.

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