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Japanese Rice Omelet (Omurice)

A nutritious, tasty breakfast that's sure to become a favorite! This Japanese rice omelet delights with its flavor and gives you energy for the whole day. It's great for grown-ups and older kids alike. Built on rice, meat, eggs, and vegetables, it delivers plenty of nutrients and vitamins. You can shape it however you like and garnish it to taste, turning an ordinary meal into a real treat.

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Rice omelet in Japanese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 11 g
Fats 16 % 8 g
Carbohydrates 63 % 32 g
231 kcal
GI: 9 / 91 / 0
  • Trim the chicken (fillet or any cut you like) of skin and bone, rinse it, and pat it dry. Cut the meat into small pieces. In a saucepan, skillet, or heavy-bottomed pot, melt the butter, add the meat, and fry over high heat for a few minutes — chicken, especially finely chopped, cooks very fast. Peel, wash, and finely dice the onion; ideally you won't even notice it in the finished dish. Add the onion to the meat and fry until translucent. Add the rice. The rice should be cooked ahead of time in plenty of water and rinsed — always rinse rice before cooking in plenty of clean water until it runs clear. Stir the rice together with the onion and meat and fry for 3–4 minutes. Push the rice, chicken, and onion out to the edges of the pan and pour the ketchup into the center. Stirring constantly with a spatula, cook it over high heat until it caramelizes (about 30 seconds). Mix the ketchup into the rice, fry for a couple of minutes, then stir in the frozen green peas. Mix everything well again and give the peas time to thaw and cook through — the whole process takes about 5–7 minutes. Transfer the rice filling to a plate and move on to the eggs. Crack the eggs into a cup, add salt, and beat with a fork or whisk. Heat a skillet with butter and pour in half of the egg mixture so it coats the whole surface of the pan. As soon as the top of the egg is no longer runny, spoon half of the filling into the middle and roll it up like a tube or fold it into an envelope. Slide it out of the pan and repeat with the remaining eggs and filling. Garnish the finished dish with ketchup and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ketchup - 93  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken thighs - 185  kcal/100g

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