Japanese Omelette with rice

Written by FDM

Omelette rice, called Omurice (contraction of the word omelette and the word rice) is a very popular dish in Japan and Korea. Here’s the recipe of Fatima Moufid, a Moroccan resident in Japan for more than 25 years.


For rice :

– 300 grams of rice previously cooked in water

– 200 grams of chicken breasts cut into small cubes

– 1 onion

– 50 g mushrooms

– 6 tablespoons of ketchup

– 1/2 teaspoon of salt

– 1/2 teaspoon of pepper

For the omelette :

– 2 eggs

– A small pinch of salt

– Oil for cooking


step 1: prepare the rice

– Chop the onion and cut the mushroom into strips.

– Preheat a large skillet with a drizzle of oil over medium heat. Add the onion and let it come back for a few minutes until it becomes tender.

– Add chicken cubes, mushrooms, salt and pepper. Mix and cook until your chicken breasts are well cooked. Crush mushrooms into small pieces when mixing.

– Add the ketchup and cook for a minute while stirring.

– Add the rice and add it to the other ingredients, cook for a minute while stirring.

step 2: prepare the omelette

– Break the eggs in a bowl, add a small pinch of salt and beat with a fork.

– Preheat a pan with a little oil over medium heat.

– When the pan is hot, pour the omelette and spread it out finely.

– Once your omelette is almost cooked, place a strip of rice in the center, then fold the edges of the omelette on the rice.

– Pour immediately into a dish, decorate with a little ketchup if you wish, serve with the remaining rice and possibly broccoli, lettuce or Brussels sprouts.

Bonne appétit!