How to make Omurice

Name of dish

Omurice – Japanese Omelette Rice
When rice cookers didn’t have a function which keeps rice warm, the Japanese used to make Omerice because it tastes better than just eating leftover rice. I think the British usually don’t have rice cookers, so if they have leftover rice, for example when cooking curry, I want them to make it!


  • some vegetables (ex: onions, carrots, green peppers)
  • chicken or bacon (option)
  • cooked rice (leftover is better)
  • salt and pepper
  • 1 teaspoon of soy sauce
  • ketchup
  • eggs (2 per person)
  • 2 spoons of milk (option)
  • 1 spoon of mayonnaise (option)
  • oil


  1. Chop some vegetables and meats into small pieces
  2. Heat up a pan and add a bit of oil
  3. Fry chopped vegetables and meats in the pan with a spatula until softened
  4. Add leftover rice into the pan and mix well together
  5. Season with salt, pepper and soy sauce then drizzle ketchup and mix again
  6. Set the rice aside and clean the pan up
  7. Beat eggs in a cup and whisk with milk and mayonnaise
  8. Heat up the cleaned pan and add a bit of oil again
  9. Pour and spread the egg mixture into the pan and make a large and thin omelette on a low heat
  10. Add and pile the rice when the omelette is nearly finished cooking
  11. Serve the omurice on a plate and drizzle ketchup on it

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