Omu Rice (Japanese Omelette)

Recipe by chicken salt
READY IN: 45mins


  • Rice and vegetable mixture
  • 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
  • 2
    teaspoons oil
  • Egg mixture
  • 8
    eggs (2 per person)
  • 2
    teaspoons sugar
  • 2
    teaspoons oil
  • salt and pepper
  • Additional
  • 4
    teaspoons oil, to cook eggs, using one teaspoon at a time
  • 8
    teaspoons tomato ketchup, garnish


  • Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
  • In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
  • 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.
  • Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
  • 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.
  • 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.
  • Repeat the previous step 3 more times.