Omu Rice (Japanese Omelette)

"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."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
Ready In:


  • Rice and vegetable mixture

  • 4 cups 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
  • 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.

Questions & Replies

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  1. 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!
  2. Pneuma
    no biases here, i tried it after watching the movie Tengoku wa Matte Kureru or Heaven Can Wait. Maybe... the guy was talking about how delicious the japanese rice omelette is, so I just had to try it myself! Oh boy, coming from someone who's not into omelettes, this is just spectacular and the presentation is just so neat. It's like having eggs with fried rice but the rice is in the egg. And I like it so much that 1 serving isn't enough! Only subsitute I did, was that I used shredded chicken and cubed meatloafs instead of bacon (didn't have it, but I'm sure bacon is better) and sugar substitute. Thank you for a wonderful recipe. arigato! It's a keeper!
  3. Leggy Peggy
    I must admit a bias here -- chicken salt (Yuri) was one of our exchange students. She got a taste of cooking while at our house two years ago. She paid us a recent visit and showed off her cooking skills. This recipe is a delicious cross between fried rice and omelette. I have posted a series of photos. The main one shows the finished result. The others show the steps along the way. Thanks Yuri for a great light meal! P.S. For those of you who follow the antics of Auntie Esther (AKA she who does not eat rice) -- she polished off her omelette without even mentioning the rice.



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