Easy Omurice (No Wrapping Required!)
Omurice is a Japanese comfort food made with ketchup-seasoned fried rice and a fluffy omelet. Try my easy version, with the omelet simply placed on top and no wrapping required!
Looking for more easy Japanese meal ideas?Try my Rice Okonomiyaki or Seafood and Lettuce Fried Roce!
Recipe Ingredients
You will need the following ingredients to make this omurice:
How To Make Omurice: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details.
Step 1
Slice the green onion.
Step 2
Sauté the onion and tuna.
Step 3
Season with ketchup, salt, and pepper
Step 4
Add the rice and stir-fry.
Step 5
Pour in the egg mixture, stir quickly, and turn off the heat while the eggs are still soft.
Step 6
Serve the ketchup rice in a plate and place the omelet on top.
Top with extra ketchup, if you like, and enjoy while it’s warm!
What To Serve With
Omurice is delicious on its own, but adding soup and salad makes it a more balanced meal. Try serving it with tofu and kabocha miso soup and a salad with edamame and cherry tomatoes.
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Omurice
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Slice the Japanese long onion into thin rounds. Beat the eggs and season with salt and pepper.
- Make the Ketchup Rice: Heat vegetable oil in a frying pan. Add the tuna and onion, and sauté briefly. Mix in the ketchup, then season with salt and pepper. Add the rice and stir, breaking up any clumps.
- Cook the Omelets: Heat some vegetable oil in a frying pan. Pour in half of the egg mixture and stir quickly. When the edges begin to set, but the eggs are still soft and slightly runny, turn off the heat. Repeat with the remaining egg mixture.
- Serve: Divide the ketchup rice between two plates and place an omelet on top of each. Serve with extra ketchup, if desired.
Notes
- If you’re using leftover or frozen rice, warm it before adding it to the pan so it heats evenly and is easier to stir.
- Add the ketchup to the tuna and green onion, and stir until they’re well coated before adding the rice. This helps the flavors blend and keeps the rice from becoming mushy.
- Turn off the heat while the eggs are still soft. They’ll continue to cook from the residual heat.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!