My take on the popular Japanese home-cooking dish, omurice. It can also be made with demi-glace instead of ketchup. Garnish with additional ketchup.

Recipe Summary

15 mins
15 mins
30 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Fried Rice:


Instructions Checklist
  • Mix ketchup, memmi, mirin together in a small bowl.

  • Melt butter over medium-high heat in a frying pan. Stir-fry onion in the butter until translucent, about 5 minutes. Add chicken, vegetables, and 1/2 the ketchup mixture. Sprinkle with salt and pepper to taste. Stir in cooked rice and remaining ketchup mixture. Stir-fry until rice is coated and chicken is no longer pink in the center, 5 to 7 minutes. Divide fried rice mixture between 2 plates and mold each into compact, oblong shapes.

  • Whisk 2 eggs and 1 tablespoon milk for 1 omelet together in a small bowl. Heat a nonstick pan over medium heat.

  • Pour beaten egg mixture into the hot pan; let cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 2 to 3 minutes. Lay the omelet on top of 1 fried rice mixture and tuck under. Repeat with remaining 2 eggs and 1 tablespoon milk for the second omelet; lay over remaining fried rice mixture and tuck.

Cook's Notes:

Memmi soup base can be substituted with 1/2 teaspoon mirin, 1/4 teaspoon rice vinegar, plus 3/4 teaspoon soy sauce, or you can use dashi stock.

As with any fried rice recipe, this recipe works best with leftover rice that has been in the fridge for a day (or a few days).

Japanese ketchup differs from western ketchup (sweeter and stronger tomato taste), but I find that using regular ketchup works just fine for my taste.

Nutrition Facts

388 calories; protein 28.3g; carbohydrates 38.1g; fat 13.3g; cholesterol 368.5mg; sodium 824.1mg. Full Nutrition