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Omurice – How to cook this wonderful Japanese dish

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Taste of Asian Food


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Omurice (オムライス, Omu-raisu) is a Japanese cuisine consisting of ketchup-based fried rice and omelet.


The word omurice is the portmanteau of two words – omelet and rice.






注意: 该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。 該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。




Omurice is a western-influenced Japanese cuisine (yōshoku) originated at the turn of the 20th century when western café gained popularity in Japan. It is also one of the familiar dishes for the home cooks due to the simplicity of preparation and kids friendly.


Link to Chef Yukimura Motokichi:




Full details at:




For the fried rice


  • 2 tbsp cooking oil (or unsalted butter)
  • 120 g (4 oz) boneless chicken, diced
  • 30g (1 oz) shimeiji mushrooms
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 120g (4 oz) diced yellow onion
  • 3 tbsp (45ml) ketchup
  • 220g (7oz) cooked short-grain rice


For the omelet


  • 3 large eggs
  • 1 tbsp milk
  • Dash of pepper
  • 1 tbsp cooking oil




The rice:


- Heat oil in the saucepan.

- Stir-fried the chicken is about 50 percent cooked, add the diced onions.

- Sauté the onions until translucent,

- Add the mushrooms. Season with salt and pepper.

- Add the cooked rice, ketchup and soy sauce to the rice. Mix well with all the ingredients.

- Keep flipping the rice, and until it is well combined, and turns fragrant.

- Transfer the rice to the serving plate.


The egg

- Crack three eggs into a bowl. Season with salt and pepper.

- Add some milk and beat the eggs.

- Filter the egg through a wire mesh strainer.

- Heat the oil in an eight-inch nonstick pan.

- Add the egg mixture. (use medium heat).

- Stir the eggs with the chopsticks while shaking the pan with another hand, until it is half-cooked but still jiggly.

- Blast the heat for a few seconds to set the bottom of the egg.

- Slice the omelet on top of the rice.

- Garnish with some parsley or scallion or mint leaves, and more tomato ketchup.


Source: Taste of Asian Food. Reproduced with permission.