Omu Rice (Japanese Omelette) Recipe

Name: Omu Rice (Japanese Omelette)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice and vegetable mixture; 4 cups cooked rice; 100 g carrots, chopped in very small pieces; 100 g red capsicums, chopped in very small pieces (bell pepper); 100 g onions, chopped in very small pieces; 150 g bacon, chopped in small batons; 50 g tomato paste; 2 teaspoons oil; Egg mixture; 8 eggs (2 per person); 2 teaspoons sugar; 2 teaspoons oil; salt and pepper; Additional; 4 teaspoons oil, to cook eggs, using one teaspoon at a time; 8 teaspoons tomato ketchup, garnish

Servings: persons

Rice and vegetable mixture
4 cups cooked rice
100 g carrots, chopped in very small pieces
100 g red capsicums, chopped in very small pieces (bell pepper)
100 g onions, chopped in very small pieces
150 g bacon, chopped in small batons
50 g tomato paste
2 teaspoons oil
Egg mixture
8 eggs (2 per person)
2 teaspoons sugar
2 teaspoons oil
salt and pepper
Additional
4 teaspoons oil, to cook eggs, using one teaspoon at a time
8 teaspoons tomato ketchup, garnish

1
Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
2
In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
3
Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
4
Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
5
The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
6
Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
7
Repeat the previous step 3 more times.

1249

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Rice and vegetable mixture, 4 cups cooked rice, 100 g carrots, chopped in very small pieces, 100 g red capsicums, chopped in very small pieces (bell pepper), and more.

Yes, Omu Rice (Japanese Omelette) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Omu Rice (Japanese Omelette)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions