AMURICE Japanese Rice Omelette

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Omurice is a Japanese word for "omelet and rice." Seasoned and fried rice is wrapped or topped by omelet. Omurice was invented in Japan, and it became a popular dish.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4



4 cups steamed Japanese rice
1/2 lb. chicken breast
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
*salt and pepper to season
4 Tbsp. ketchup
*vegetable oil for frying
8 eggs



Cook steamed rice. Cut chicken into small pieces. Chop green pepper and onion. Slice mushrooms thinly. Heat vegetable oil in a large skillet and saute chicken. Add onion, mushrooms, and green pepper in the skillet and saute together until softened. Add steamed rice in the pan and stir-fry together. Sprinkle some salt and pepper. Stop the heat and add ketchup and mix well. Set the seasoned rice aside. Heat 1 tsp of vegetable oil in a large skillet. Beat two eggs in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice. Cover the frying pan with a plate and turn them over to place the omerice in the plate. Repeat this process to make four omelet rice. Put some ketchup on top of omurice just before serving.


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