Omurice is one of the most beloved examples of yōshoku—Japanese-style Western food. The word itself is a Japanese invention that combines “omelet” and “rice,” and the classic version features ketchup-seasoned fried rice wrapped in a thin layer of cooked egg. While this dish is simple in concept, it comes in many delicious variations, with different fillings, sauces, and ways of preparing the eggs.
In this article, you’ll learn how to make two popular styles of Japanese omurice. The first is the traditional version wrapped in a fully cooked thin omelet, and the second is a modern fluffy style topped with a soft, half-cooked omelet that gently melts open when sliced—just like the kind served at trendy Japanese diners.
Each style offers its own unique flavor and texture: the classic has a nostalgic, satisfying firmness, while the fluffy version is rich, silky, and almost melt-in-your-mouth. Which one will be your favorite?
Table of Contents
The Story Behind This Recipe
Omurice is one of the most iconic examples of yōshoku, or Japanese-style Western food. While yōshoku dishes are inspired by Western cuisine, they have evolved uniquely to suit Japanese tastes. In fact, this idea of cultural adaptation is a hallmark of Japanese culture: traditions from abroad are often reinterpreted and transformed into something distinctly Japanese over time.
Many people around the world praise the Japanese for being creative, but interestingly, many Japanese see their strength not in creating something entirely new from scratch (zero to one), but in skillfully transforming what already exists into something better (one to ten). This approach to innovation—refining and reinventing—might be what feels so creative and original to outside observers.
Omurice perfectly embodies this spirit. It’s a dish born from combining a French-style omelet with Japanese rice, resulting in a comfort food that’s both familiar and entirely unique. And like many aspects of Japanese culture, omurice itself continues to evolve. New styles, new presentations, and new flavors are emerging all the time, creating food trends across Japan.
In this recipe, we’ll introduce both the classic omurice wrapped in a thin omelet and the modern, fluffy style featuring a soft, creamy egg topping. As you cook and enjoy both styles, we hope you’ll get a taste not only of Japanese food, but of the culture of creative adaptation that defines Japan.
How to Make Chicken Rice (for Omurice Filling)
First, let’s make the chicken rice that goes inside the omurice. This is the same for both the classic and modern versions.
Ingredients (Serves 2)
- Cooked rice – 10.6 oz / 300 g
- Chicken - 5.3oz / 150g (breast or thigh; thigh used in this recipe, cut into small bite-sized
- pieces) – about 4.2 oz / 120 g
- Onion (finely chopped) – 2.5 oz / 70 g
- Mushrooms (sliced) – 1.8 oz / 50 g
- Ketchup – 1.6 oz / 45 g
- Consommé powder – 0.18 oz / 5 g
- Butter – 0.35 oz / 10 g
- Salt – to taste
- Black pepper – a pinch
- Vegetable oil – a little
Instructions for Chicken Rice
| 1 |
 | Heat a frying pan over medium heat and add a little vegetable oil. Add the chicken and season evenly with salt. Tip This salt is to season the chicken itself, so be sure to sprinkle it over all the pieces. |
| 2 |
 | Once the chicken changes color, add the chopped onion and a pinch of salt. Sauté until the onions soften. Tip This pinch of salt helps bring out the natural sweetness and flavor of the onion. |
| 3 |
 | Add the sliced mushrooms and another pinch of salt. Cook until the mushrooms release their moisture and it evaporates. Tip This salt also enhances the umami of the mushrooms. Keep cooking until the liquid has reduced and the flavors are concentrated. |
| 4 |
 | Add the ketchup and stir-fry to blend. Tip Cooking the ketchup helps mellow its acidity and brings out its savory depth. |
| 5 |
 | Add the consommé powder and butter, and stir to combine. Tip These ingredients add richness and deepen the overall flavor. |
| 6 |
 | Add the cooked rice and mix gently using a cutting motion. Tip Warm rice mixes more easily, so it's best to use freshly cooked or reheated rice. Avoid stirring too hard or kneading, as this can make the rice sticky. Mix quickly and lightly until the ketchup is well distributed. |
| 7 |
 | Season with salt and pepper to taste. Remove from the heat and set aside. |
How to Make Classic Japanese Omurice
Next, let’s move on to the traditional style of omurice. We’ll use the chicken rice introduced in the previous section as the filling.
Ingredients (Serves 1)
- Chicken rice – 1 serving (see previous section)
- Eggs – 2
- Salt – a pinch
- Vegetable oil – a little
- Butter – 0.35 oz / 10 g
- Parsley (for garnish) – as needed
- Ketchup – as needed
Instructions for Classic Japanese Omurice
| 1 |
 | Crack the eggs into a bowl, add a pinch of salt, and mix gently. Tip Don’t whisk vigorously. Instead, break up the egg whites by gently cutting through them. If not mixed properly, the omelet may have streaky white patches. |
| 2 |
 | Heat vegetable oil in a frying pan over medium heat. Add the butter. Once the butter melts, pour in the egg mixture all at once. Tip Butter burns easily due to its milk solids, so adding vegetable oil helps control the temperature and prevents burning. After pouring in the eggs, don’t stir with chopsticks or a spatula—just tilt and rotate the pan to spread the mixture evenly. This will give the surface a smooth finish. |
| 3 |
 | Place half of the chicken rice on the omelet, shaping it into a rugby ball (oval shape), and fold the back side of the omelet over the rice. |
| 4 |
 | Fold the front side of the omelet over the rice to fully enclose it. |
| 5 |
 
| Holding the pan in one hand, bring a plate close and gently flip the pan to transfer the omurice onto the plate. |
| 6 |
 | Once plated, use a paper towel to gently press and shape the omelet for a neat finish. |
| 7 |
 | Top with ketchup and parsley if desired. Enjoy! |
How to Make Modern Omurice – Fluffy and Creamy Style
Next, let’s make the modern version of omurice, wrapped in a soft, fluffy, and creamy half-cooked omelet. We’ll use the chicken rice introduced in the previous section as the filling.
Ingredients (Serves 1)
- Cooked rice – 10.6 oz / 300 g
- Eggs – 3
- Milk – 1 tbsp / 0.5 oz / 15 ml (soy milk, plant-based milk, or water can be substituted)
- Salt – a pinch
- Vegetable oil – a little
- Butter – 0.35 oz / 10 g
- Parsley (for garnish) – as needed
- Ketchup – as needed
Instructions for Modern Omurice
| 1 |
 | Crack the eggs into a bowl, add the milk and salt, and mix gently. Tip Adding a small amount of liquid like milk raises the coagulation temperature of the eggs, making them easier to cook gently and resulting in a soft, fluffy texture. If you don’t have milk, you can use soy milk, plant-based milk, or even cream for a richer flavor. Water works too—it won’t add richness but will help create an even smoother and softer texture by further slowing the coagulation. When mixing, don’t whisk vigorously. Instead, break up the egg whites by gently cutting through them. If the whites are not fully broken, the cooked omelet may have visible white streaks. |
| 2 |
 | Heat a frying pan over medium heat, add a little vegetable oil, then add the butter. Once the butter is melted, pour in the egg mixture all at once. Tip Since butter contains milk solids and can burn easily, adding vegetable oil helps control the heat and prevent scorching. |
| 3 |
 | Gently shake the pan back and forth as the eggs begin to set around the edges. Continuously stir the eggs, folding the cooked edges toward the center to ensure even cooking. Tip Residual heat will continue to cook the eggs, so it’s best to start shaping the omelet while it’s still quite runny. That way, it will be perfectly soft and custardy when placed over the chicken rice. |
| 4 |
 | Tilt the pan slightly backward and fold about two-thirds of the omelet from the front toward the center. |
| 5 |
 | Tilt the pan slightly forward to fold the far side of the omelet over the rest. |
| 6 |
 | Gently roll the omelet toward you to complete the shape. |
| 7 |
 | Flip the omelet so the seam side is facing up. |
| 8 |
 
| With the pan reversed (gripped underhand), carefully place the omelet on top of the rugby ball–shaped mound of chicken rice. |
| 9 |
 
| Make a cut down the center of the omelet to open it up, letting it spread softly over the rice. Garnish with ketchup and parsley to finish. |