Omurice
Ketchup-seasoned chicken rice wrapped in a soft, silky egg omelette. It's a comforting Japanese home-style lunch that comes together in one pan in about 35 minutes.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: 20–22 cm non-stick frying pan, large wok or skillet, spatula, small bowl, fork or chopsticks
Method
Break the rice up with your fingers so there are no clumps. Beat 3 eggs with 1 tbsp milk and a pinch of salt in one bowl, and the other 3 eggs with the remaining milk in a second bowl. Keep both bowls near the stove.
Heat 1 tbsp oil and half the butter in a large wok or skillet over medium-high heat. Add the onion and cook, stirring, until soft and translucent.
Add the chicken with a pinch of salt and pepper. Cook, stirring often, until no pink remains and the pieces are lightly golden. The centre of a piece should reach 74°C.
Stir in the peas or carrot and cook until heated through. Add the ketchup and soy sauce and let it bubble for 30 seconds so the raw tomato taste cooks off.
Add the rice and toss over high heat, pressing out lumps, until every grain is evenly coloured and hot. Taste and adjust the salt and pepper. Divide into two portions and shape each into an oval mound on a plate.
Wipe the frying pan clean and heat it over medium heat with ½ tbsp oil and a quarter of the butter. When the butter foams, pour in one bowl of eggs.
Stir the eggs in small circles with chopsticks or a fork for about 20 seconds, then stop. Let the base set, with the top still glossy and slightly wet, for about 30 seconds.
Tilt the pan, fold the near edge over the centre, then slide the omelette over one rice mound, seam side down. Tuck the edges under with a spoon to neaten. Repeat with the second portion.
Squeeze ketchup over the top in a zigzag, scatter with herbs and serve straight away.
Cooking tips
- Cold, day-old rice fries into separate grains. If using fresh rice, spread it on a tray and cool it for 15 minutes first.
- Keep the omelette pan at medium heat. If the eggs puff up and brown, the pan is too hot and the omelette will turn rubbery.
- For a firmer omelette that is easier for beginners, cook it for an extra 30–40 seconds before folding.
- Eggs here are left soft in the centre. If serving young children, pregnant guests or anyone vulnerable, cook the omelette until fully set.
Substitutions
- Chicken thigh: use chicken breast, diced cooked sausage, or finely diced mushrooms and extra vegetables for a meat-free filling.
- Butter: use all oil if you prefer, though the omelette will have less flavour.
- Ketchup and soy sauce: add 1 tsp Worcestershire sauce for a deeper, tangier rice.
- Peas or carrot: use sweetcorn or finely chopped capsicum.
Serve with
["Serve with a simple cucumber and lettuce salad dressed with a little rice vinegar.","Pair with a cup of clear miso soup or a hot green tea.","For a richer plate, spoon warm demi-glace or a simple ketchup and soy gravy around the omelette."]
Storage
The ketchup rice keeps in an airtight container in the fridge for up to 24 hours. The omelette is best made fresh and does not store well.
Reheating
Reheat the rice in a hot pan with a splash of water for 2–3 minutes, or microwave covered until steaming hot throughout. Cook a fresh omelette to go on top.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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