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Omurice 2


  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Category: Main Course
  • Cuisine: Japanese


Omurice is a Japanese dish prepared with fried rice cooked with meats like chicken or ham with vegetables, seasoned with ketchup then served enclosed in an omelette.




  • 3 cups cold day-old rice
  • 3/4 cup Spam, chopped
  • ¼ cup frozen peas
  • ¼ cup frozen corn kernels
  • 3 pcs shiitake, chopped
  • 1 small onion, chopped
  • 2 tbsp ketchup / tomato sauce
  • 1 tbsp dashi powder
  • salt
  • freshly ground black pepper
  • 3 tbsp butter
  • oil


  • 6 medium eggs
  • 1 tsp dashi
  • salt
  • freshly ground black pepper
  • oil


  • spring onions, chopped
  • ketchup / tomato sauce


  1. In a large non-stick pan heat butter in medium heat then sauté onions.
  2. Add Spam and cook for two minutes.
  3. Add shiitake then cook for a minute
  4. Bring heat to medium high then add rice, frozen peas and frozen corn, breaking the rice with a wooden spoon.
  5. Add ketchup and dashi powder, stir fry for 5 minutes.
  6. Season with freshly ground black pepper and salt if needed.
  7. Divide rice in three portions then place on a plate in a shape of an oval mound. You will need your hands to compact it together to hold its shape.
  8. Prepare your omelette, combine all omelette ingredients in a large bowl apart from the oil. Beat to combine well.
  9. Separate omelette into three portions, the cook each portion in a medium non-stick pan in low heat while constantly swirling the egg mixture to cover the surface of the pan. Once the top gets partly cooked (not fully cooked) gently place the shaped rice on top, then start sliding the eggs on the side buy rocking pan in a slow motion, the edges of the omelette will then start to cover the rice on the sides. Do the same on the other side. Place the plate on top of the pan then remove from the then turn it over. Do this with the remaining rice and eggs.
  10. Garnish omurice with chopped spring onions and ketchup then serve.