20 Delicious Omurice Recipes Easy to Make

Craving something cozy, comforting, and incredibly easy to whip up? Look no further! Omurice, the beloved Japanese fusion of fluffy omelet and savory fried rice, is here to transform your weeknight dinners into something extraordinary. Whether you’re a seasoned chef or a kitchen newbie, our roundup of 20 Delicious Omurice Recipes promises to delight your taste buds and simplify your cooking routine. Let’s dive in!

Classic Japanese Omurice

Transform your breakfast game with this Classic Japanese Omurice—a fluffy omelet hugging a bed of savory ketchup fried rice. Trust us, it’s as fun to make as it is to eat.

Ingredients

• 1 cup day-old cooked rice, grains separate and slightly dry
• 2 large farm-fresh eggs, beaten until smooth
• 1 tbsp unsalted butter, rich and creamy
• 1/4 cup diced yellow onion, crisp and sweet
• 1/4 cup diced ham, smoky and tender
• 2 tbsp ketchup, plus extra for topping
• 1 tsp soy sauce, dark and umami-packed
• 1/2 tsp granulated sugar, fine and dissolvable
• Salt and finely ground black pepper, to season
• 1 tsp vegetable oil, neutral and high-heat friendly

Instructions

1. Heat a non-stick skillet over medium heat. Add vegetable oil and butter, swirling to coat.
2. Sauté diced yellow onion until translucent, about 2 minutes. Tip: Don’t rush—sweat them for sweetness.
3. Add diced ham, stirring until lightly browned, 1 minute.
4. Mix in day-old cooked rice, breaking up clumps. Fry until grains are hot, 3 minutes.
5. Stir in ketchup, soy sauce, and granulated sugar. Cook until rice is evenly coated, 1 minute. Season with salt and pepper.
6. Transfer rice to a bowl. Wipe skillet clean.
7. Reheat skillet over low. Pour in beaten eggs, tilting to spread evenly. Tip: Low heat ensures a tender omelet.
8. When edges set but center is slightly runny, spoon rice onto one half. Fold the other half over, using a spatula to tuck edges.
9. Invert onto a plate. Drizzle with extra ketchup. Tip: A quick flip guarantees a seamless presentation.

Silky eggs give way to tangy-sweet rice, creating a comforting bite every time. Serve with a side of pickled veggies for a crunchy contrast or top with a fried egg for extra decadence.

Cheesy Omurice with Mozzarella

Transform your breakfast game with this Cheesy Omurice with Mozzarella—**fluffy eggs**, **melty cheese**, and **savory fried rice** collide in this Japanese-inspired comfort dish.

Ingredients

• 1 cup day-old cooked rice (for the perfect texture)
• 2 large, farm-fresh eggs (beaten until frothy)
• 1/2 cup shredded mozzarella cheese (for that gooey pull)
• 1 tbsp unsalted butter (rich and creamy)
• 1/4 cup diced onions (crisp and sweet)
• 1/4 cup diced carrots (for a pop of color)
• 1 tbsp soy sauce (deep and umami)
• 1 tsp vegetable oil (neutral and high-heat friendly)
• Salt (to enhance flavors)
• Finely ground black pepper (for a subtle kick)

Instructions

1. Heat vegetable oil in a non-stick skillet over medium-high heat. Sauté diced onions and carrots until soft and translucent, about 3 minutes.
2. Add day-old cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 2 minutes.
3. Drizzle soy sauce over the rice. Mix well until the rice is evenly coated and turns a light brown color, about 1 minute. Season with salt and pepper. Transfer to a plate and wipe the skillet clean.
4. Melt butter in the same skillet over low heat. Pour in beaten eggs and let them set slightly around the edges, about 30 seconds.
5. Sprinkle shredded mozzarella cheese over one half of the omelette. Fold the other half over the cheese, creating a half-moon shape. Cook for another 30 seconds until the cheese starts to melt.
6. Slide the cheesy omelette onto the fried rice. Garnish with extra black pepper if desired.

**Bonus tip**: For an extra indulgent twist, drizzle with ketchup or mayonnaise before serving. The contrast of the creamy, cheesy omelette with the savory rice is absolutely addictive. Serve hot and watch it disappear!

Spicy Kimchi Omurice

Hungry for a twist on breakfast? **Spicy Kimchi Omurice** flips your morning routine with a kick—think fluffy eggs hugging fiery kimchi fried rice, all in one bite.

Ingredients

• 1 cup day-old cooked rice, grains separate and perfect for frying
• 1/2 cup chopped kimchi, spicy and tangy
• 2 tbsp kimchi juice, for that extra punch
• 1 tbsp soy sauce, rich and umami-packed
• 1 tbsp sesame oil, aromatic and nutty
• 2 large eggs, farm-fresh and beaten
• 1 tbsp butter, creamy and golden
• 1/4 cup diced onions, crisp and sweet
• 1/4 cup diced carrots, colorful and crunchy
• 1 green onion, thinly sliced for garnish

Instructions

1. Heat a large non-stick skillet over medium-high heat. Add sesame oil and swirl to coat.
2. Toss in diced onions and carrots. Sauté for 2 minutes until onions turn translucent.
3. Add chopped kimchi and kimchi juice. Stir-fry for another 2 minutes to blend flavors.
4. Mix in day-old cooked rice and soy sauce. Press rice down with a spatula for 3 minutes to crisp slightly.
5. Transfer kimchi rice to a bowl. Wipe skillet clean.
6. Melt butter in the skillet over low heat. Pour in beaten eggs, tilting pan to spread evenly.
7. Cook eggs for 1 minute until edges set. Gently lift edges to let uncooked egg flow underneath.
8. Once eggs are softly set but still glossy, spoon kimchi rice onto one half. Fold the other half over like an omelet.
9. Slide onto a plate, garnish with green onion, and serve immediately.

Yield a plate where the creamy eggs contrast the spicy, crunchy rice. Perfect for a brunch that demands attention—or a late-night craving that won’t quit.

Vegetable Loaded Omurice

Dive into this veggie-packed omurice that’s flipping breakfast norms upside down. Bold flavors meet fluffy eggs in this must-try mashup.

Ingredients

• 1 cup cooked jasmine rice, fluffy and slightly sticky
• 2 farm-fresh eggs, beaten until silky
• 1/4 cup diced carrots, crisp and vibrant
• 1/4 cup green peas, sweet and tender
• 1/4 cup diced onions, aromatic and translucent when cooked
• 1 tbsp rich extra virgin olive oil
• 1 tbsp soy sauce, savory and deep
• 1/2 tsp finely ground black pepper
• 1/4 cup shredded cheddar cheese, melty and sharp

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add diced onions and carrots, sautéing until onions turn translucent and carrots soften, 3-4 minutes.
3. Toss in green peas, stirring for 1 minute until they’re bright green and heated through.
4. Mix in cooked jasmine rice, soy sauce, and black pepper, combining well for 2 minutes. Tip: Use day-old rice for better texture.
5. Push the rice mixture to one side of the skillet, pour beaten eggs into the other side.
6. Let eggs set for 30 seconds, then gently scramble until just set but still moist, about 1 minute. Tip: Don’t overcook the eggs for a creamy texture.
7. Fold the rice mixture into the eggs, sprinkling cheddar cheese on top. Cover for 1 minute to melt the cheese. Tip: For a golden top, broil for 1 minute.

This omurice bursts with textures—creamy eggs, chewy rice, and crisp veggies. Serve it with a drizzle of ketchup for a sweet contrast or alongside a crisp salad for a fresh crunch.

Chicken and Mushroom Omurice

Get ready to flip your breakfast game upside down with this Chicken and Mushroom Omurice. **Golden** eggs meet savory chicken and earthy mushrooms in a dish that’s as fun to make as it is to eat.

Ingredients

• 1 cup cooked jasmine rice, fluffy and slightly sticky
• 2 tbsp unsalted butter, rich and creamy
• 1/2 cup chicken breast, diced into bite-sized pieces
• 1/2 cup cremini mushrooms, sliced thin for quick cooking
• 1/4 cup yellow onion, finely chopped for sweetness
• 2 large eggs, farm-fresh and beaten
• 1 tbsp soy sauce, dark and umami-packed
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1 tbsp ketchup, sweet and tangy

Instructions

1. Melt 1 tbsp butter in a non-stick skillet over medium heat until bubbly.
2. Add diced chicken, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Toss in mushrooms and onions, sautéing until soft and fragrant, 3-4 minutes.
4. Stir in cooked rice, soy sauce, and black pepper, mixing well to combine. Cook for 2 more minutes to let flavors meld.
5. Transfer the rice mixture to a bowl and wipe the skillet clean.
6. Heat remaining butter in the skillet over low heat, then pour in beaten eggs. Tip: Low heat ensures a tender, not rubbery, omelet.
7. As eggs set, gently lift edges with a spatula to let uncooked egg flow underneath.
8. Once eggs are mostly set but still slightly runny on top, spoon the rice mixture onto one half of the omelet.
9. Fold the other half over the rice, then slide onto a plate. Tip: A quick flip of the skillet over the plate makes this step mess-free.
10. Drizzle with ketchup in a zigzag pattern for a pop of color and flavor.

**Bite** into the creamy omelet wrapping around the savory, umami-rich filling. Serve with a side of pickled vegetables for a crunchy contrast.

Seafood Omurice with Shrimp and Squid

Let’s dive into a dish that’s a playful twist on comfort food—Seafood Omurice with Shrimp and Squid. It’s fluffy, it’s savory, and it’s packed with oceanic flavors that’ll make your taste buds dance.

Ingredients

• 1 cup jasmine rice, cooked and slightly sticky
• 2 tbsp rich extra virgin olive oil
• 1/2 lb fresh shrimp, peeled and deveined
• 1/2 lb tender squid, cleaned and sliced into rings
• 3 farm-fresh eggs, beaten
• 1/4 cup finely diced onions
• 1/4 cup crisp bell peppers, diced
• 2 tbsp soy sauce, dark and glossy
• 1 tbsp ketchup, sweet and tangy
• 1 tsp finely ground black pepper
• 1/4 cup sharp cheddar cheese, shredded

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp and squid, sautéing for 2 minutes until just opaque. Remove and set aside.
3. In the same skillet, add remaining oil and sauté onions and bell peppers until soft, about 3 minutes.
4. Stir in cooked rice, soy sauce, ketchup, and black pepper, mixing well to combine. Cook for 2 minutes.
5. Fold in the sautéed seafood, ensuring everything is evenly distributed. Remove from heat.
6. In a separate non-stick pan, pour beaten eggs over medium-low heat. Let set slightly, then gently scramble until softly set.
7. Spread the seafood rice mixture onto a plate, then drape the scrambled eggs over the top like a blanket.
8. Sprinkle shredded cheddar cheese on top and let residual heat melt it slightly.

Dig into this Seafood Omurice where the creamy eggs meet the cheesy, umami-packed rice. Serve it with a side of pickled ginger for a bright contrast, or drizzle with sriracha for a spicy kick.

Beef Bulgogi Omurice

Packed with flavor, this Beef Bulgogi Omurice twists Korean BBQ into a comforting, egg-wrapped rice dish. **Sear** the beef, **toss** the rice, and **wrap** it all in a silky omelet for a meal that’s **unapologetically bold**.

Ingredients

• 1 cup thinly sliced ribeye steak (marble-rich, freezer-chilled for easy slicing)
• 2 tbsp soy sauce (dark, glossy)
• 1 tbsp brown sugar (packed, molasses-kissed)
• 1 tbsp sesame oil (toasted, nutty)
• 2 cloves garlic (minced, pungent)
• 1 tsp ginger (grated, zesty)
• 1/2 small onion (diced, sharp)
• 1 cup cooked white rice (day-old, grains separate)
• 2 large eggs (farm-fresh, golden-yolked)
• 1 tbsp unsalted butter (creamy, rich)
• 1/4 cup green onions (sliced, crisp)

Instructions

1. **Marinate the beef**: In a bowl, combine ribeye, soy sauce, brown sugar, sesame oil, garlic, and ginger. Mix well and let sit for 15 minutes. *Tip: The sugar helps caramelize the beef.*
2. **Cook the beef**: Heat a skillet over medium-high. Add the marinated beef and onions, stirring for 3-4 minutes until browned. Remove and set aside. *Tip: Don’t overcrowd the pan to get a good sear.*
3. **Sauté the rice**: In the same skillet, add rice, breaking up clumps. Cook for 2 minutes until heated through. Stir in the beef mixture and green onions. Set aside.
4. **Make the omelet**: Whisk eggs with a pinch of salt. Melt butter in a non-stick pan over low heat. Pour in eggs, tilting to cover the pan. Cook for 2 minutes until just set. *Tip: Low heat keeps the omelet tender.*
5. **Assemble**: Place the rice mixture on one half of the omelet. Fold the other half over. Slide onto a plate.

Absolutely luxurious, the omelet’s silkiness contrasts with the savory-sweet beef and fluffy rice. **Drizzle** with extra sesame oil or **top** with a fried egg for extra decadence.

Curry Flavored Omurice

Hungry for a twist on classic comfort food? This Curry Flavored Omurice blends fluffy eggs with spiced fried rice for a meal that’s as fun to make as it is to eat.

Ingredients

• 1 cup cooked jasmine rice (day-old, for perfect texture)
• 2 farm-fresh eggs (large, for extra fluff)
• 1/2 cup diced chicken breast (juicy, boneless)
• 1/4 cup frozen peas (sweet, for a pop of color)
• 1 tbsp curry powder (aromatic, for that deep flavor)
• 1 tbsp soy sauce (rich, for umami kick)
• 1 tbsp ketchup (tangy, for balance)
• 1 tbsp unsalted butter (creamy, for sautéing)
• 1/4 cup diced onion (crisp, for texture)
• Salt to taste (fine, for seasoning)

Instructions

1. Heat a non-stick skillet over medium heat. Melt 1 tbsp unsalted butter until it sizzles.
2. Add 1/4 cup diced onion and sauté until translucent, about 2 minutes. Tip: Keep the heat medium to avoid burning.
3. Stir in 1/2 cup diced chicken breast. Cook until no pink remains, roughly 3 minutes.
4. Mix in 1 cup cooked jasmine rice, 1/4 cup frozen peas, 1 tbsp curry powder, and 1 tbsp soy sauce. Stir-fry for 2 minutes until everything is well combined. Tip: Use a wooden spoon to break up any rice clumps.
5. Push the rice to one side of the skillet. Crack 2 farm-fresh eggs into the empty space and scramble lightly. Tip: Don’t overcook; eggs should be slightly runny to wrap the rice.
6. Fold the scrambled eggs over the rice mixture. Drizzle with 1 tbsp ketchup before serving.

Velvety eggs hug the spiced rice, creating a dish that’s both comforting and exciting. Serve it with a side of pickled ginger for an extra zing or top with a fried egg for double the yolk action.

Tomato Sauce Omurice

Raid your pantry for this Tomato Sauce Omurice—a twist on the classic that’s as easy as it is Instagram-worthy. Ready in minutes, it’s the ultimate comfort food with a saucy kick.

Ingredients

• 1 cup cooked jasmine rice, fluffy and slightly sticky
• 2 farm-fresh eggs, beaten until silky
• 1/2 cup homemade tomato sauce, rich and tangy
• 1 tbsp unsalted butter, creamy and golden
• 1/4 cup sharp cheddar cheese, freshly grated
• 1 tsp finely ground black pepper, aromatic and bold
• 1 tbsp fresh parsley, finely chopped for a bright finish

Instructions

1. Heat a non-stick skillet over medium heat and melt the unsalted butter until it sizzles lightly.
2. Pour the beaten eggs into the skillet, tilting to spread evenly. Cook for 2 minutes until the edges set but the center remains slightly runny.
3. Tip: For extra fluffiness, gently fold the eggs as they cook, creating soft layers.
4. Spread the cooked jasmine rice over one half of the omelet, then drizzle with the homemade tomato sauce.
5. Sprinkle the freshly grated sharp cheddar cheese over the rice, allowing it to melt slightly from the residual heat.
6. Carefully fold the other half of the omelet over the rice, creating a half-moon shape. Cook for an additional 1 minute to seal.
7. Tip: Use a plate to flip the omurice for a seamless fold without breaking.
8. Garnish with finely chopped fresh parsley and a dusting of finely ground black pepper before serving.
9. Tip: Let it sit for a minute before cutting to allow the cheese to set perfectly.

Enjoy the Tomato Sauce Omurice with its creamy interior and the tangy punch of tomato sauce. Serve it with a side of crisp greens for a refreshing contrast or top with an extra dollop of sauce for the ultimate indulgence.

Truffle Oil Infused Omurice

Viral on every foodie’s feed, this Truffle Oil Infused Omurice is your next kitchen flex. Creamy, dreamy, and packed with umami, it’s a showstopper that’s surprisingly simple to nail.

Ingredients

• 1 cup cooked jasmine rice (fluffy and slightly sticky)
• 2 farm-fresh eggs (large, at room temperature)
• 1 tbsp unsalted butter (creamy and rich)
• 1 tbsp truffle oil (earthy and aromatic)
• 1/4 cup diced yellow onion (crisp and sweet)
• 1/4 cup diced ham (smoky and tender)
• 1 tbsp ketchup (tangy and smooth)
• 1/4 tsp sea salt (fine and clean)
• 1/4 tsp finely ground black pepper (freshly cracked)

Instructions

1. Heat a non-stick skillet over medium heat. Add butter, letting it melt until frothy but not browned.
2. Toss in diced onion, sautéing for 2 minutes until translucent. Tip: Keep the heat steady to avoid burning.
3. Add diced ham, stirring for 1 minute until lightly browned and fragrant.
4. Mix in cooked jasmine rice, ketchup, sea salt, and black pepper. Stir-fry for 3 minutes until everything is well combined and heated through. Remove from skillet and set aside.
5. In a bowl, whisk eggs until just blended. Tip: Over-whisking can make the omelet tough.
6. Reheat the same skillet over low heat. Pour in eggs, tilting the pan to spread them evenly.
7. As edges set, gently push them towards the center, letting uncooked eggs flow to the edges. Cook for 2 minutes until just set but still slightly runny on top.
8. Spoon the rice mixture onto one half of the omelet. Drizzle with truffle oil. Tip: A little truffle oil goes a long way—start with a few drops and adjust.
9. Fold the other half of the omelet over the rice. Slide onto a plate, seam side down.

Oozing with creamy eggs and perfumed with truffle, this omurice is a texture dream. Serve it with a side of pickled veggies for a bright contrast, or top with an extra drizzle of truffle oil for the ‘gram.

Bacon and Egg Omurice

Pancake-fluffy eggs hug crispy bacon bits in this Bacon and Egg Omurice—your breakfast just leveled up.

Ingredients

• 2 slices thick-cut bacon, chopped into bite-sized pieces
• 3 large farm-fresh eggs, beaten until frothy
• 1/2 cup cooked jasmine rice, day-old for best texture
• 1 tbsp unsalted butter, for richness
• 1/4 cup sharp cheddar cheese, shredded
• 1 tbsp fresh chives, finely chopped for a bright finish
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a slight kick

Instructions

1. Heat a non-stick skillet over medium heat. Add the chopped bacon and cook until crispy, about 4 minutes. Remove and set aside on a paper towel-lined plate.
2. In the same skillet, melt the unsalted butter over medium-low heat. Pour in the beaten eggs, tilting the pan to spread them evenly.
3. When the edges start to set, gently push them towards the center with a spatula, letting the uncooked eggs flow to the edges. Repeat until the eggs are softly set, about 2 minutes.
4. Sprinkle the cooked jasmine rice, crispy bacon, and shredded cheddar cheese over one half of the omelet. Fold the other half over the filling.
5. Cover the skillet with a lid and let it sit for 1 minute to melt the cheese.
6. Slide the omurice onto a plate. Garnish with fresh chives and a sprinkle of kosher salt and freshly ground black pepper.

Unbelievably fluffy eggs cradle the smoky bacon and melty cheese, creating a bite that’s both comforting and indulgent. Serve it with a drizzle of sriracha for an extra kick or alongside a crisp green salad to balance the richness.

Avocado and Cream Cheese Omurice

Zesty and creamy collide in this Avocado and Cream Cheese Omurice—a twist on the classic that’s begging for your brunch table.

Ingredients

• 1 cup cooked sushi rice, slightly warm and sticky
• 2 large farm-fresh eggs, beaten until frothy
• 1/2 ripe avocado, sliced into creamy wedges
• 2 tbsp cream cheese, softened to room temperature
• 1 tbsp unsalted butter, for a rich, golden cook
• 1/4 tsp sea salt, for a clean, sharp finish
• 1 tbsp fresh chives, finely chopped for a bright garnish

Instructions

1. Heat a non-stick skillet over medium heat and melt the unsalted butter until it’s bubbling but not brown.
2. Pour the beaten eggs into the skillet, tilting to spread evenly. Cook for 2 minutes until the edges set but the center is slightly runny.
3. Gently place the warm sushi rice on one half of the omelette, then layer with avocado slices and dollops of cream cheese.
4. Fold the omelette over the filling with a spatula, pressing lightly to seal. Cook for another minute to melt the cheese.
5. Slide the omurice onto a plate, sprinkle with sea salt, and garnish with fresh chives for a pop of color.

The omurice is a dreamy mix of fluffy eggs, creamy avocado, and melty cheese—serve it with a drizzle of sriracha for an extra kick.

Sweet and Sour Omurice

Raid your fridge for this Sweet and Sour Omurice—a playful twist on the classic that’s equal parts comforting and craveable. Whip up this fusion favorite in minutes, and watch it disappear just as fast.

Ingredients

• 1 cup day-old jasmine rice, grains separate and slightly dry
• 2 large farm-fresh eggs, beaten until just blended
• 1/4 cup diced sweet onion, crisp and aromatic
• 1/4 cup diced bell pepper, vibrant and crunchy
• 2 tbsp ketchup, tangy and sweet
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp white sugar, fine and dissolvable
• 1 tbsp vegetable oil, neutral and high-smoke point
• 1/4 tsp finely ground black pepper, freshly cracked for aroma

Instructions

1. Heat vegetable oil in a non-stick skillet over medium-high heat (350°F) until shimmering.
2. Sauté diced sweet onion and diced bell pepper for 2 minutes, until edges just begin to caramelize.
3. Add day-old jasmine rice, breaking up clumps with a spatula, and stir-fry for 3 minutes until heated through.
4. Mix in ketchup, soy sauce, white sugar, and finely ground black pepper, tossing until rice is evenly coated and glossy.
5. Push rice to one side of the skillet, pour beaten eggs into the empty space, and let set for 30 seconds before scrambling softly.
6. Fold the scrambled eggs into the rice mixture, cooking for 1 more minute until everything is piping hot.
7. Plate the omurice immediately, shaping it into a neat mound for that iconic look.

Serve this Sweet and Sour Omurice with a drizzle of extra ketchup for dipping or a side of pickled ginger to cut through the richness. The contrast of the fluffy eggs against the sticky, tangy rice is a texture lover’s dream.

Pork Cutlet Omurice

Whip up a storm in your kitchen with this Pork Cutlet Omurice—a crispy, savory dream that’s got all the right moves. It’s the ultimate comfort food mashup that’ll have you coming back for seconds.

Ingredients

• 1 cup jasmine rice, fluffy and freshly cooked
• 2 boneless pork chops, pounded to 1/2-inch thickness
• 1/2 cup panko breadcrumbs, golden and crispy
• 1 large egg, beaten for coating
• 1/4 cup all-purpose flour, for dredging
• 1/2 cup ketchup, tangy and smooth
• 1 tbsp soy sauce, rich and umami-packed
• 1/2 cup frozen peas and carrots, thawed and vibrant
• 2 tbsp unsalted butter, creamy and golden
• Salt and pepper, to season
• 1 tbsp vegetable oil, for frying

Instructions

1. Season the pork chops with salt and pepper on both sides.
2. Dredge each chop in flour, shaking off excess.
3. Dip into beaten egg, then coat with panko breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a pan over medium-high heat until shimmering, about 350°F.
5. Fry the pork chops for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
6. In the same pan, melt butter over medium heat. Add peas and carrots, sautéing for 2 minutes until tender.
7. Stir in cooked rice, ketchup, and soy sauce, mixing well to combine. Cook for another 2 minutes.
8. Plate the rice mixture, topping with the crispy pork cutlet.

Bite into the perfect contrast of textures—crispy pork meets fluffy, flavorful rice. Serve it with a drizzle of extra ketchup or a side of pickled veggies for an extra kick.

Teriyaki Chicken Omurice

Packed with flavor and ready in a flash, this Teriyaki Chicken Omurice is your next obsession. Perfectly seared chicken meets fluffy, golden rice, all wrapped in a silky omelette blanket.

Ingredients

• 1 cup jasmine rice, cooked until fluffy
• 2 large eggs, beaten until smooth
• 1/2 lb chicken breast, diced into bite-sized pieces
• 2 tbsp teriyaki sauce, glossy and rich
• 1 tbsp vegetable oil, for a non-stick sear
• 1/4 cup green peas, sweet and vibrant
• 1/4 cup carrots, diced into tiny cubes
• 1 tbsp butter, for a creamy finish
• 1/4 tsp salt, to enhance flavors

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken breast to the skillet, searing for 3-4 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Stir in carrots and green peas, cooking for 2 minutes until slightly softened.
4. Pour teriyaki sauce over the chicken and veggies, stirring to coat evenly. Cook for 1 minute until the sauce thickens slightly.
5. Mix in cooked jasmine rice, stirring gently to combine. Season with salt and remove from heat.
6. In a separate non-stick pan, melt butter over medium heat. Pour in beaten eggs, tilting the pan to spread evenly. Tip: Keep the heat medium-low for a silky, not rubbery, omelette.
7. Once the edges set, carefully flip the omelette and cook for another 30 seconds.
8. Spoon the chicken and rice mixture onto one half of the omelette, then fold the other half over to encase the filling. Tip: Use a spatula to help fold without breaking the omelette.

Velvety omelette meets savory teriyaki chicken and rice for a dish that’s as fun to make as it is to eat. Serve with a drizzle of extra teriyaki sauce for an umami-packed finish.

Garlic Butter Omurice

Unleash your inner chef with this Garlic Butter Omurice—a fluffy, golden omelet hugging a bed of savory fried rice, all drenched in a luscious garlic butter sauce.

Ingredients

• 1 cup cooked jasmine rice, day-old for perfect texture
• 2 tbsp unsalted butter, divided for richness
• 1 tbsp minced garlic, aromatic and pungent
• 1/4 cup diced onions, sweet and crisp
• 1/4 cup diced carrots, for a pop of color
• 1/4 cup frozen peas, thawed for sweetness
• 2 large eggs, farm-fresh and beaten
• 1 tbsp soy sauce, for umami depth
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp chopped green onions, for garnish

Instructions

1. Heat 1 tbsp butter in a non-stick skillet over medium heat until melted and bubbly.
2. Add minced garlic, sauté for 30 seconds until fragrant but not browned.
3. Toss in onions and carrots, cook for 2 minutes until softened.
4. Stir in peas and cooked rice, breaking up any clumps with a spatula.
5. Drizzle soy sauce over the rice, season with salt and pepper, mix well. Cook for 3 minutes until everything is heated through. Remove from skillet and set aside.
6. Wipe the skillet clean, melt remaining 1 tbsp butter over medium-low heat.
7. Pour beaten eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute until edges set.
8. Gently push cooked edges toward the center, allowing uncooked eggs to flow to the edges. Repeat until eggs are softly set but still slightly runny on top.
9. Spoon the fried rice onto one half of the omelet, then fold the other half over the rice. Slide onto a plate.
10. Drizzle with extra melted butter and sprinkle with green onions for a fresh finish.

Buttery, garlicky, and utterly comforting, this omurice boasts a silky omelet exterior with a hearty, flavorful rice core. Serve it with a side of pickled vegetables for a tangy contrast or top with a fried egg for extra decadence.

Mapo Tofu Omurice

Viral food trends meet comfort food classics in this Mapo Tofu Omurice—spicy, silky, and utterly irresistible.

Ingredients

• 1 cup jasmine rice, cooked and slightly cooled for perfect texture
• 2 tbsp vegetable oil, for a non-stick sizzle
• 1/2 lb ground pork, for a juicy, flavorful bite
• 1 tbsp doubanjiang (spicy bean paste), for that iconic Sichuan kick
• 1 tsp finely minced garlic, to aromatic perfection
• 1 tsp grated ginger, for a fresh, zesty note
• 1 cup soft tofu, cubed, for creamy, melt-in-your-mouth goodness
• 1/2 cup chicken stock, rich and savory
• 1 tbsp cornstarch, mixed with 2 tbsp water, for glossy thickening
• 3 large eggs, beaten with a pinch of salt, for fluffy, golden folds
• 1 tbsp soy sauce, for depth and umami
• 1 tsp sesame oil, for a nutty finish
• Green onions, thinly sliced, for a crisp, colorful garnish

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium-high. Add ground pork, breaking it apart until browned, about 5 minutes.
2. Stir in doubanjiang, garlic, and ginger, cooking until fragrant, 1 minute. Tip: Toast the spices to unlock their full aroma.
3. Gently fold in tofu and chicken stock, simmering for 3 minutes. Tip: Avoid stirring too much to keep tofu intact.
4. Whisk cornstarch slurry into the pan, stirring until sauce thickens, about 1 minute. Remove from heat.
5. In a separate pan, heat remaining oil over medium. Pour in eggs, tilting to cover the pan. Cook until edges set but center is slightly runny, 2 minutes.
6. Place a mound of rice on one side of the omelet. Spoon Mapo Tofu over the rice. Tip: Use a spatula to help fold the omelet neatly over the filling.
7. Slide onto a plate, drizzle with soy sauce and sesame oil, garnish with green onions.

Just imagine cutting into that omelet, revealing the spicy, saucy Mapo Tofu hugging the rice. Serve it straight from the pan for that Instagram-worthy, saucy drizzle.

Spinach and Feta Omurice

Zesty and vibrant, this Spinach and Feta Omurice is your next breakfast obsession. **Whip up** a fluffy omelet packed with savory fillings for a meal that’s as fun to make as it is to eat.

Ingredients

• 1 cup cooked jasmine rice, fluffy and slightly sticky
• 2 large farm-fresh eggs, beaten until smooth
• 1/2 cup fresh spinach, roughly chopped and vibrant green
• 1/4 cup crumbled feta cheese, creamy and tangy
• 1 tbsp unsalted butter, rich and golden
• 1/2 tsp finely ground black pepper, aromatic and sharp
• 1/4 tsp sea salt, fine and crisp

Instructions

1. **Heat** a non-stick skillet over medium heat and melt the unsalted butter until it sizzles lightly.
2. **Add** the beaten eggs to the skillet, swirling to coat the bottom evenly. Let cook for 30 seconds until edges set.
3. **Sprinkle** the cooked jasmine rice, fresh spinach, and crumbled feta cheese over one half of the omelet.
4. **Fold** the other half of the omelet over the filling, pressing gently with a spatula to seal. Cook for another minute.
5. **Flip** the omurice carefully and cook for an additional 30 seconds to ensure the cheese melts perfectly.
6. **Season** with finely ground black pepper and sea salt, then remove from heat.

Perfectly golden with a gooey center, this omurice is a textural dream. **Serve** it with a drizzle of hot sauce or a side of crispy bacon for an extra kick.

BBQ Pulled Pork Omurice

Let’s dive into a fusion that’s breaking the internet: BBQ Pulled Pork Omurice. Imagine fluffy, golden omelet hugging smoky, tender pulled pork, all drizzled with tangy BBQ sauce. It’s comfort food with a twist.

Ingredients

• 1 cup smoky BBQ pulled pork, shredded
• 2 farm-fresh eggs, beaten
• 1/2 cup cooked jasmine rice, fluffy
• 1 tbsp rich extra virgin olive oil
• 2 tbsp tangy BBQ sauce, plus extra for drizzling
• 1/4 cup sharp cheddar cheese, grated
• 1 tsp finely ground black pepper
• Salt to taste

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering.
2. Add beaten eggs, swirling to coat the pan. Cook for 2 minutes until edges set.
3. Sprinkle cheese over half the omelet, then layer with pulled pork and rice.
4. Fold the omelet over the filling, pressing gently. Cook for another minute.
5. Slide onto a plate, drizzle with BBQ sauce, and season with black pepper.
6. Tip: For a fluffier omelet, add a splash of water to the eggs before beating.
7. Tip: Warm the pulled pork before adding to ensure everything is hot.
8. Tip: Use a rubber spatula to fold the omelet without breaking it.

Absolutely irresistible, the omelet’s silkiness contrasts with the pork’s chewiness, while the BBQ sauce adds a sweet, smoky kick. Serve it with a side of pickled veggies for an extra crunch.

Vegan Omurice with Tofu Scramble

Packed with protein and bursting with flavor, this Vegan Omurice with Tofu Scramble is your go-to comfort food that doesn’t skimp on taste or texture. Perfect for breakfast or a lazy dinner, it’s a dish that promises satisfaction in every bite.

Ingredients

• 1 cup firm tofu, crumbled into small, uneven pieces
• 2 tbsp extra virgin olive oil, rich and fruity
• 1/2 cup diced yellow onion, crisp and slightly sweet
• 1/2 cup diced bell pepper, vibrant and crunchy
• 1 cup cooked jasmine rice, fluffy and fragrant
• 2 tbsp soy sauce, dark and savory
• 1 tsp turmeric powder, earthy and bright
• 1/4 tsp black salt, with a pungent, eggy aroma
• 1/4 cup tomato ketchup, sweet and tangy
• 1 tbsp vegetable oil, for a non-stick finish

Instructions

1. Heat extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and diced bell pepper, sautéing until the onion is translucent and the pepper softens, about 5 minutes.
3. Stir in crumbled firm tofu, turmeric powder, and black salt, cooking until the tofu is lightly browned, about 7 minutes. Tip: Use a spatula to press the tofu gently for a more scrambled egg-like texture.
4. Add cooked jasmine rice and soy sauce, mixing well to combine and heat through, about 3 minutes. Tip: For extra flavor, let the rice sit for a minute to develop a slight crust.
5. In a separate non-stick pan, heat vegetable oil over medium heat. Spread the rice mixture evenly, then drizzle with tomato ketchup in a zigzag pattern. Tip: Cover the pan for 2 minutes to let the ketchup caramelize slightly.
6. Fold the rice mixture gently in half, then slide onto a plate for serving.

Bold in flavor and comforting in texture, this Vegan Omurice with Tofu Scramble is a delightful twist on the classic. Serve it with a side of pickled vegetables for an extra crunch or drizzle with more ketchup for those who love a tangy kick.

Conclusion

We hope this roundup of 20 delicious omurice recipes inspires your next kitchen adventure! Whether you’re a seasoned chef or trying omurice for the first time, there’s something here for everyone. Don’t forget to share your favorite recipe in the comments and pin this article on Pinterest to spread the joy of cooking. Happy cooking, and enjoy your homemade omurice!