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Omurice (japanese Omelette Rice)

Published Friday, 07 November, 2014 by Wesley

Japanese omelette rice



  • Chicken (500g)
  • diced onions (2 onions)
  • cooked white rice (depends on how much you want)
  • tomato sauce
  • salt and pepper
  • eggs
  • oil
  • (optional) carrots
  • (optional) mushroom


--3 stages--

-stage 1-

cook the rice, cook as much as you want as you still get to decide how much of the rice you want to use at stage 2.

while you are waiting for the rice, cut the chicken into small pieces (like diced).

also cut your onions and other ingredients such as carrots and mushrooms (if you are including those)

-stage 2- (after rice has been cooked)

oil on a frying pan, when it's hot put in the onions. Make sure the pan is big enough as you will need to put the rice in there later.

cook till it is about to get brown then throw the chicken in and add salt and pepper.

cook the chicken until it is fully cooked, then you can throw in your optional ingredients (carrots and mushrooms).

then add rice to the frying pan, add as much as you want just ensure there's enough meat so you don't lose all the flavour.

(with 500g of meat you can normally cook for 3-4 people).

stir around for a bit to mix the rice with the chicken and onion.

when it is fully mixed, add tomato sauce (depending on how salty/sweet you want it).

after adding tomato sauce, mix it again.

when it is all fully mixed, take it off the heat.

-stage 3-

crack you eggs into a bowl mix it a little, not too much.

pour some of the mix into a hot pan to make your 'omelette'.

only cook one side of it and do not fully cook it. Make sure the top side is still a bit raw.

then portion the rice and chicken mix in stage 2 and with each portion add the omelette you cooked on top of it.

voila you are done!

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