29 Delicious Omurice Recipes for Every Craving

Craving something cozy and comforting? Omurice—the beloved Japanese dish of fluffy omelets wrapped around savory fried rice—is the ultimate fusion of comfort food and creativity. Whether you’re looking for quick weeknight dinners or impressive weekend brunches, these 29 delicious recipes will satisfy every craving. Let’s dive in and discover your new favorite!

Classic Japanese Omurice

Just when you thought comfort food couldn’t get better—Japanese omurice enters the chat. Fluffy eggs cradle seasoned rice, all draped in a glossy ketchup glaze. This is your new weeknight hero.

Ingredients

– 2 tablespoons clarified butter
– ½ cup finely diced yellow onion
– 6 ounces boneless, skinless chicken thigh, cut into ½-inch cubes
– 1 cup cooked short-grain rice, day-old and chilled
– 3 tablespoons ketchup, plus extra for garnish
– 1 teaspoon Worcestershire sauce
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
– 4 large pasture-raised eggs, lightly beaten
– 1 tablespoon whole milk
– 1 tablespoon neutral oil (such as grapeseed)

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat until shimmering.
2. Sauté diced yellow onion for 3–4 minutes until translucent but not browned.
3. Add cubed chicken thigh and cook for 5–6 minutes, stirring occasionally, until fully cooked through.
4. Incorporate chilled short-grain rice, breaking up any clumps with a spatula.
5. Stir in ketchup, Worcestershire sauce, fine sea salt, and black pepper until evenly distributed.
6. Cook for 2–3 minutes until the rice is heated through and slightly crispy on the edges.
7. Transfer the rice mixture to a bowl and wipe the skillet clean with a paper towel.
8. In a separate bowl, whisk together lightly beaten pasture-raised eggs and whole milk until just combined—do not overmix.
9. Heat the remaining 1 tablespoon clarified butter and neutral oil in the same skillet over medium-low heat.
10. Pour the egg mixture into the skillet and let it set for 10–15 seconds without stirring.
11. Gently push the cooked edges toward the center with a spatula, tilting the skillet to allow uncooked egg to flow to the edges.
12. Repeat this process for about 2–3 minutes until the eggs are softly set but still slightly runny on top.
13. Spoon the reserved rice mixture onto one half of the omelet.
14. Carefully fold the other half of the omelet over the rice using the spatula.
15. Slide the omurice onto a plate, seam side down.
16. Drizzle additional ketchup in a zigzag pattern over the top for garnish.

Now for that iconic moment—slice into the tender omelet to reveal the savory, ketchup-kissed rice within. The contrast between the silky eggs and slightly chewy grains is pure magic. Serve it alongside a crisp, quick-pickled cucumber salad for a textural play that elevates the whole experience.

Spicy Kimchi Omurice

Let’s revolutionize your brunch game with this Korean-Japanese fusion masterpiece. Level up your egg skills with this fiery, umami-packed twist on classic omurice.

Ingredients

– 2 tablespoons clarified butter
– 1 cup day-old cooked jasmine rice
– ½ cup finely chopped napa cabbage kimchi
– 2 pasture-raised eggs, lightly beaten
– 1 tablespoon gochujang paste
– 1 teaspoon toasted sesame oil
– 1 scallion, thinly sliced
– ¼ cup shredded aged cépé cheese
– Kosher salt to season

Instructions

1. Heat a 10-inch non-stick skillet over medium-high heat and add 1 tablespoon clarified butter.
2. Sauté kimchi for 2 minutes until edges begin to caramelize, releasing its complex fermented aroma.
3. Add cooked jasmine rice, breaking up any clumps with a wooden spatula.
4. Stir in gochujang paste and toast for 1 minute to deepen its savory-sweet flavor profile.
5. Drizzle sesame oil and season with a pinch of kosher salt, then transfer kimchi rice to a bowl.
6. Wipe skillet clean and return to medium heat with remaining clarified butter.
7. Pour beaten eggs into skillet, tilting to form an even layer across the surface.
8. Cook eggs for 45 seconds until edges set but center remains slightly runny.
9. Spoon kimchi rice onto one half of the egg crepe, then carefully fold the other half over using a flexible spatula.
10. Slide omurice onto plate and immediately top with shredded cépé cheese so it melts from residual heat.
11. Garnish with sliced scallions for fresh contrast.

Perfectly executed, this dish delivers a crisp exterior giving way to a molten, spicy-savory core. The kimchi provides tangy crunch against the creamy egg blanket, while gochujang adds subtle sweetness to balance the heat. Serve immediately with extra kimchi on the side for maximum flavor impact.

Mushroom and Herb Omurice

Never settle for boring breakfasts when you can whip up this umami-packed Japanese fusion classic. Transform humble ingredients into a showstopping meal that’s both comforting and elegant.

Ingredients

– 2 tablespoons clarified butter, divided
– 8 ounces cremini mushrooms, thinly sliced
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1 teaspoon fresh rosemary, finely chopped
– 1 cup cooked short-grain rice, cooled
– 2 tablespoons tamari
– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons whole milk
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons ketchup
– 1 tablespoon chopped fresh chives

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium-high heat until shimmering.
2. Add cremini mushrooms and cook undisturbed for 3 minutes to develop a golden-brown sear.
3. Stir in yellow onion and sauté for 4 minutes until translucent and fragrant.
4. Add garlic, thyme, and rosemary; cook for 1 minute until aromatic.
5. Incorporate cooked short-grain rice, pressing down to coat with pan juices.
6. Drizzle tamari over rice mixture and stir-fry for 2 minutes until evenly distributed.
7. Transfer mushroom-rice filling to a bowl and wipe skillet clean with a paper towel.
8. In a separate bowl, whisk pasture-raised eggs with whole milk, fine sea salt, and black pepper until frothy.
9. Heat remaining 1 tablespoon clarified butter in the same skillet over medium-low heat.
10. Pour egg mixture into skillet and swirl to form an even layer.
11. Cook eggs for 2 minutes without stirring until edges set but center remains slightly runny.
12. Spoon mushroom-rice filling onto one half of the omelet.
13. Carefully fold the other half over the filling using a silicone spatula.
14. Slide omurice onto a plate and drizzle with ketchup in a zigzag pattern.
15. Garnish with chopped fresh chives and serve immediately.

Zesty ketchup cuts through the rich, earthy notes of herbed mushrooms and fluffy eggs. The contrast between the crisp exterior and creamy interior makes each bite dynamic. For a dramatic presentation, slice it open at the table to reveal the steaming filling.

Cheesy Bacon Omurice

Elevate your breakfast game with this Japanese-inspired comfort classic. Embrace the cheesy, bacon-packed goodness that’s about to become your new obsession. Get ready to flip, stuff, and devour like a pro.

Ingredients

– 4 slices thick-cut applewood-smoked bacon, diced
– 1 tablespoon clarified butter
– 1/2 cup finely diced yellow onion
– 1 cup cooked Japanese short-grain rice, day-old preferred
– 2 tablespoons ketchup
– 1 tablespoon Worcestershire sauce
– 4 large pasture-raised eggs, lightly beaten
– 1/4 cup whole milk
– 1/2 cup shredded sharp cheddar cheese
– 1 tablespoon neutral oil (such as grapeseed)
– Fine sea salt and freshly cracked black pepper, to season

Instructions

1. Render diced bacon in a 10-inch nonstick skillet over medium heat for 5-7 minutes until crisp, then transfer to a paper towel-lined plate, reserving 1 tablespoon bacon fat in the skillet.
2. Sauté diced onion in the reserved bacon fat for 3-4 minutes until translucent and fragrant.
3. Add day-old rice to the skillet, breaking up any clumps with a spatula, and cook for 2 minutes to warm through.
4. Stir in ketchup and Worcestershire sauce, coating the rice evenly, and cook for 1 minute until the mixture is slightly caramelized.
5. Fold in the crisped bacon, season with a pinch of fine sea salt and black pepper, then transfer the rice mixture to a bowl and wipe the skillet clean.
6. Whisk together lightly beaten eggs and whole milk in a medium bowl until just combined, avoiding overmixing to prevent toughness.
7. Heat neutral oil in the cleaned skillet over medium-low heat until shimmering, about 1 minute.
8. Pour the egg mixture into the skillet, swirling to form an even layer, and cook undisturbed for 2-3 minutes until the edges set but the center remains slightly runny.
9. Sprinkle shredded cheddar cheese over one half of the omelet, then spoon the bacon fried rice onto the same half.
10. Using a flexible spatula, carefully fold the bare half of the omelet over the filling, creating a half-moon shape, and cook for 1 more minute to melt the cheese.
11. Gently slide the omurice onto a plate, seam side down, for a polished presentation.
Yielding a luxuriously creamy interior with a tender, golden-brown exterior, this omurice delivers a savory-sweet harmony from the ketchup-glazed rice and smoky bacon. Serve it immediately with an extra drizzle of ketchup or a side of pickled vegetables for a contrasting crunch that cuts through the richness.

Seafood Omurice with Shrimp and Scallops

Oozing with coastal elegance, this seafood omurice transforms pantry staples into a luxurious brunch masterpiece. Plump shrimp and sweet scallops mingle with fluffy rice under a silky egg blanket. Get ready to impress with restaurant-quality results in your own kitchen.

Ingredients

• 8 oz wild-caught shrimp, peeled and deveined
• 6 oz dry-packed sea scallops, patted dry
• 2 cups cooked Japanese short-grain rice, day-old
• 4 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ¼ cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 tbsp chives, finely chopped

Instructions

1. Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
2. Season shrimp and scallops with ½ tsp salt and ¼ tsp black pepper.
3. Sear seafood for 90 seconds per side until golden-brown crust forms, then transfer to plate. Tip: Avoid overcrowding to ensure proper caramelization.
4. Reduce heat to medium and melt 1 tbsp clarified butter in same skillet.
5. Sauté diced onion for 4 minutes until translucent.
6. Add minced garlic and cook for 45 seconds until fragrant.
7. Stir in tomato paste and smoked paprika, cooking for 1 minute to deepen flavors.
8. Add day-old rice, breaking up clumps with wooden spoon.
9. Pour in Worcestershire sauce and heavy cream, tossing to coat evenly.
10. Fold seared seafood into rice mixture, then remove from heat and cover.
11. Wipe skillet clean and return to medium-low heat.
12. Add remaining 1 tbsp clarified butter, swirling to coat surface.
13. Pour beaten eggs into skillet, tilting to form even layer. Tip: Use rubber spatula to gently push cooked edges toward center for ultra-creamy texture.
14. Cook eggs for 2½ minutes until set but still slightly runny on top.
15. Spoon rice mixture onto one half of egg crepe.
16. Fold opposite egg half over filling using spatula. Tip: Slide onto plate seam-side down for clean presentation.
17. Garnish with chopped chives and extra black pepper.

Glide your fork through the delicate egg curtain to reveal the savory seafood-studded rice beneath. The contrasting textures—silky eggs, firm shrimp, and buttery scallops—create a symphony of coastal flavors. Serve immediately with a drizzle of truffle oil or spicy mayo for an extra layer of indulgence.

Vegetable-Filled Omurice

Ready to transform your breakfast game? This vegetable-packed omurice delivers serious flavor with minimal effort. Grab your skillet—let’s roll.

Ingredients

– 2 tablespoons clarified butter
– ½ cup finely diced yellow onion
– ½ cup diced cremini mushrooms
– ¼ cup finely diced carrot
– ¼ cup frozen peas, thawed
– 2 cups cooked short-grain rice, day-old preferred
– 3 tablespoons ketchup
– 1 tablespoon Worcestershire sauce
– 4 pasture-raised eggs, lightly beaten
– 1 tablespoon whole milk
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon neutral oil (such as grapeseed)

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add diced yellow onion and sauté for 3 minutes, until translucent.
3. Stir in cremini mushrooms and diced carrot; cook for 4 minutes until vegetables soften.
4. Incorporate thawed peas and cook for 1 minute to warm through.
5. Add cooked short-grain rice, breaking up clumps with a spatula.
6. Pour in ketchup and Worcestershire sauce, stirring constantly to coat evenly for 2 minutes.
7. Transfer rice mixture to a bowl and wipe the skillet clean.
8. In a separate bowl, whisk pasture-raised eggs with whole milk, fine sea salt, and black pepper until frothy.
9. Heat remaining 1 tablespoon clarified butter and neutral oil in the skillet over medium-low heat.
10. Pour egg mixture into the skillet, swirling to form an even layer.
11. Cook for 2 minutes without stirring until edges set.
12. Gently lift edges with a spatula and tilt skillet to distribute uncooked egg.
13. Continue cooking for 1-2 minutes until surface is mostly set but still slightly wet.
14. Spoon rice mixture onto one half of the omelet.
15. Fold the other half over the filling using the spatula.
16. Slide omurice onto a plate, seam side down.
17. Drizzle additional ketchup in a zigzag pattern over the top for presentation.

Glide your fork through the fluffy egg to reveal the savory, tangy rice filling. The crisp-edged omelet contrasts beautifully with the tender vegetables. Serve immediately with a side of pickled ginger for a bright, acidic kick that cuts through the richness.

Chicken Teriyaki Omurice

Viral-worthy comfort meets Japanese-American fusion in this Chicken Teriyaki Omurice. Visualize golden rice tucked beneath a silky egg blanket, drenched in glossy teriyaki glaze. Grab your skillet—this one’s built for the ‘gram.

Ingredients

– 2 cups cooked Japanese short-grain rice, day-old
– 8 oz boneless, skinless chicken thigh, diced into ½-inch cubes
– ¼ cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp granulated sugar
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 3 large pasture-raised eggs, lightly beaten
– 1 tbsp clarified butter
– 1 tbsp neutral oil (e.g., grapeseed)
– 2 scallions, thinly sliced
– 1 tbsp toasted white sesame seeds

Instructions

1. Combine soy sauce, mirin, sugar, ginger, and minced garlic in a small saucepan over medium heat.
2. Simmer the teriyaki sauce for 3–4 minutes until slightly thickened, then remove from heat.
3. Heat neutral oil in a large nonstick skillet over medium-high heat until shimmering.
4. Add diced chicken thigh and cook for 5–6 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F.
5. Pour half of the teriyaki sauce over the chicken, stirring to coat, and cook for 1 minute until glazed.
6. Add day-old rice to the skillet, breaking up clumps with a spatula.
7. Sauté rice and chicken for 4–5 minutes until grains are separate and lightly toasted.
8. Fold in sliced scallions and remove the rice mixture from the skillet; set aside.
9. Wipe the skillet clean and return to medium-low heat.
10. Melt clarified butter in the skillet, swirling to coat the surface evenly.
11. Pour lightly beaten eggs into the skillet, tilting to form a thin, even layer.
12. Cook eggs for 2–3 minutes until edges set but the center remains slightly runny.
13. Spoon the rice mixture onto one half of the omelet.
14. Use a spatula to fold the other half of the omelet over the rice, creating a half-moon shape.
15. Slide the omurice onto a plate and drizzle with remaining teriyaki sauce.
16. Garnish with toasted sesame seeds.

Omurice delivers a textural dream: fluffy egg gives way to savory, glossy rice with tender chicken bites. Serve it with a side of pickled ginger for a tangy contrast, or top with a soft-poached egg for extra richness. This dish balances sweet, salty, and umami in every forkful—perfect for a cozy dinner or brunch showstopper.

Spinach and Feta Omurice

Kickstart your morning with this savory Japanese-American fusion twist. Whip up fluffy eggs wrapped around seasoned rice for a breakfast that slaps. Get ready to level up your brunch game with minimal effort and maximum flavor.

Ingredients

• 2 cups cooked sushi rice, day-old preferred
• 3 pasture-raised eggs, lightly beaten
• 1 cup fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• 2 tablespoons clarified butter
• 1 tablespoon neutral oil (grapeseed or avocado)
• 1 teaspoon toasted sesame oil
• ½ teaspoon fine sea salt
• ¼ teaspoon white pepper, freshly ground

Instructions

1. Heat a 10-inch nonstick skillet over medium heat and add 1 tablespoon neutral oil.
2. Sauté chopped spinach for 90 seconds until just wilted but still vibrant green.
3. Add day-old sushi rice to the skillet, breaking up clumps with a wooden spatula.
4. Cook rice mixture for 3 minutes, stirring constantly to prevent sticking.
5. Season with ½ teaspoon fine sea salt and ¼ teaspoon white pepper, incorporating evenly.
6. Fold in crumbled feta cheese and 1 teaspoon toasted sesame oil, then remove filling to a bowl.
7. Wipe skillet clean with a paper towel and return to medium-low heat.
8. Add 2 tablespoons clarified butter, swirling to coat the entire surface.
9. Pour lightly beaten pasture-raised eggs into the skillet, tilting to form an even layer.
10. Cook eggs undisturbed for 2 minutes until edges set but center remains slightly runny.
11. Spoon spinach-feta rice mixture onto one half of the egg crepe.
12. Using a flexible spatula, carefully fold the empty half over the filling to create a half-moon shape.
13. Cook for 1 additional minute to set the seam, then slide onto a serving plate.

Just perfection—creamy feta melts into the seasoned rice while the delicate egg wrapper adds richness. Serve immediately with a drizzle of sriracha mayo or alongside pickled ginger for extra zing. The contrast between the fluffy omelet and savory filling makes every bite irresistible.

Savory Beef and Onion Omurice

Punch up your dinner game with this savory beef and onion omurice. Transform basic ingredients into a showstopping meal that’s crispy, creamy, and utterly craveable. Let’s get cooking.

Ingredients

• 1 cup cooked short-grain rice, cooled
• 4 oz ground beef (80/20 blend)
• ½ cup yellow onion, finely diced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1 tbsp neutral oil (such as grapeseed)
• Kosher salt, to season
• Freshly cracked black pepper, to season

Instructions

1. Heat a 10-inch nonstick skillet over medium-high heat and add 1 tbsp neutral oil.
2. Sauté ½ cup finely diced yellow onion until translucent, about 3 minutes.
3. Add 4 oz ground beef, breaking it up with a spatula, and cook until no pink remains, approximately 5 minutes.
4. Stir in 1 tbsp ketchup and 1 tbsp Worcestershire sauce, coating the beef mixture evenly.
5. Fold in 1 cup cooled short-grain rice, integrating fully, and season with kosher salt and freshly cracked black pepper.
6. Transfer the rice mixture to a bowl and wipe the skillet clean.
7. Reduce heat to medium and melt 1 tbsp clarified butter in the same skillet.
8. Pour in 3 lightly beaten pasture-raised eggs, tilting the skillet to form a thin, even layer.
9. Cook the eggs undisturbed until the edges set but the center remains slightly runny, about 2 minutes.
10. Spoon the beef and rice mixture onto one half of the egg crepe.
11. Using a spatula, fold the other half of the egg over the filling to encase it.
12. Carefully slide the omurice onto a plate, seam side down.
13. Drizzle the remaining 1 tbsp ketchup in a zigzag pattern over the top for garnish.

Delight in the contrast of the tender, savory beef filling against the delicate, fluffy egg wrapper. The Worcestershire-ketchup glaze adds a tangy sweetness that balances the richness. Serve it with a side of crisp, quick-pickled cucumbers for a refreshing crunch.

Eggplant and Tomato Omurice

Never underestimate the power of eggplant and tomato omurice—this fusion dish transforms humble ingredients into a showstopping meal with crispy edges and creamy centers. Grab your skillet and let’s get flipping for a dinner that’s as Instagrammable as it is delicious.

Ingredients

– 2 tablespoons clarified butter
– 1 medium globe eggplant, diced into ½-inch cubes
– 1 cup cooked short-grain rice, cooled
– ½ cup crushed San Marzano tomatoes
– 3 pasture-raised eggs, lightly beaten
– 1 tablespoon tamari sauce
– 1 teaspoon toasted sesame oil
– ¼ cup finely grated Parmigiano-Reggiano cheese
– Fresh basil leaves for garnish

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced eggplant and sauté for 6–8 minutes, stirring occasionally, until golden brown and tender.
3. Incorporate cooked rice and crushed tomatoes, stirring to combine thoroughly for 2 minutes.
4. Season the mixture with tamari sauce and toasted sesame oil, then transfer to a bowl and set aside.
5. Wipe the skillet clean with a paper towel and return it to medium heat.
6. Add remaining 1 tablespoon clarified butter and swirl to coat the pan evenly.
7. Pour lightly beaten eggs into the skillet, tilting to form an even layer, and cook for 1 minute without stirring.
8. Gently lift the edges of the egg with a spatula to allow uncooked portions to flow underneath.
9. Sprinkle grated Parmigiano-Reggiano cheese over the egg surface once it is mostly set but still slightly runny on top.
10. Spoon the eggplant-tomato-rice mixture onto one half of the omelet.
11. Fold the other half of the omelet over the filling using the spatula, pressing lightly to seal.
12. Cook for an additional 1–2 minutes until the exterior is lightly golden and the cheese is melted.
13. Slide the omurice onto a plate, garnish with fresh basil leaves, and serve immediately.

Perfectly golden and oozing with savory richness, this omurice boasts a crisp egg exterior that gives way to a soft, flavorful filling. For a creative twist, drizzle with chili oil or serve alongside a simple arugula salad to balance the dish’s umami depth.

Ham and Cheese Omurice

Craving comfort food with a twist? This ham and cheese omurice transforms basic ingredients into a showstopping meal. Customize with your favorite deli meats and cheeses for endless variations.

Ingredients

– 2 tablespoons clarified butter
– 1/2 cup finely diced yellow onion
– 1 cup cooked jasmine rice, day-old preferred
– 1/4 cup diced smoked ham
– 1/4 cup shredded Gruyère cheese
– 2 large pasture-raised eggs, lightly beaten
– 1 tablespoon whole milk
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
– 2 tablespoons ketchup

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 3 minutes until translucent.
3. Incorporate diced smoked ham and cook for 1 minute to lightly crisp the edges.
4. Add cooked jasmine rice, breaking up any clumps with a spatula.
5. Stir in ketchup, ensuring the rice is evenly coated and turns pink.
6. Fold in shredded Gruyère cheese until just combined, then transfer the fried rice to a bowl.
7. Wipe the skillet clean with a paper towel to prevent sticking.
8. Combine lightly beaten pasture-raised eggs, whole milk, fine sea salt, and freshly ground black pepper in a small bowl.
9. Heat remaining 1 tablespoon clarified butter in the skillet over medium-low heat.
10. Pour the egg mixture into the skillet, tilting to form an even layer.
11. Cook for 2 minutes until the edges set but the center remains slightly runny.
12. Spoon the ham and cheese fried rice onto one half of the omelet.
13. Using a spatula, carefully fold the other half of the omelet over the filling.
14. Slide the omurice onto a plate, seam side down.
15. Let rest for 1 minute before serving to allow the residual heat to melt the cheese fully.
Fluffy eggs envelop a savory, cheesy filling with a hint of sweetness from the ketchup-infused rice. Serve immediately with extra ketchup drizzled on top or alongside a simple green salad for contrast.

Tofu and Vegetable Omurice

Haven’t tried this umami-packed twist on classic omurice? Transform humble tofu into a showstopping meal that’ll have everyone begging for seconds.

Ingredients

– 14 oz extra-firm tofu, pressed and crumbled
– 2 cups cooked short-grain rice, day-old preferred
– 3 pasture-raised eggs, lightly beaten
– 1 cup diced yellow onion
– 1 cup finely diced carrots
– 1 cup chopped shiitake mushrooms
– 2 tbsp clarified butter
– 1 tbsp toasted sesame oil
– 2 tbsp tamari
– 1 tsp grated fresh ginger
– ½ cup frozen green peas
– ¼ cup ketchup
– 1 tbsp mirin
– 1 tsp rice vinegar
– Fine sea salt to season
– Freshly ground black pepper

Instructions

1. Heat a large non-stick skillet over medium-high heat and add 1 tbsp clarified butter.
2. Sauté diced yellow onion for 3 minutes until translucent, stirring frequently to prevent burning.
3. Add finely diced carrots and cook for 4 minutes until slightly softened.
4. Incorporate chopped shiitake mushrooms and cook for 3 minutes until they release moisture.
5. Stir in crumbled extra-firm tofu and cook for 5 minutes until lightly browned, breaking up any large chunks.
6. Add tamari, grated fresh ginger, and frozen green peas, stirring to combine thoroughly.
7. Fold in 2 cups cooked short-grain rice and mix until evenly distributed and heated through, about 4 minutes.
8. Season with fine sea salt and freshly ground black pepper, then transfer the mixture to a bowl and wipe the skillet clean.
9. Whisk together ketchup, mirin, and rice vinegar in a small bowl to create the signature omurice sauce.
10. Reheat the skillet over medium heat and add remaining 1 tbsp clarified butter and toasted sesame oil.
11. Pour lightly beaten pasture-raised eggs into the skillet, tilting to form an even layer.
12. Cook eggs for 2 minutes until edges set but center remains slightly runny.
13. Spoon the tofu-rice mixture onto one half of the egg crepe, then carefully fold the other half over to encase the filling.
14. Slide the omurice onto a plate and drizzle with the prepared sauce immediately before serving.

Creamy egg envelops the savory tofu-studded fried rice, creating contrasting textures that dance between silky and satisfyingly chewy. The tamari and sesame oil lend deep umami notes that balance beautifully with the sweet-tangy sauce. For an Instagram-worthy presentation, slice it open at the table to reveal the steaming interior or top with pickled ginger for extra zing.

Creamy Curry Omurice

Kickstart your dinner game with this fusion masterpiece that wraps fluffy rice in a silky egg blanket, all drenched in aromatic curry cream. Get ready to level up your comfort food with bold flavors and restaurant-worthy presentation.

Ingredients

– 2 tablespoons clarified butter
– 1 cup finely diced yellow onion
– 8 ounces boneless, skinless chicken thighs, cut into ½-inch cubes
– 2 cups cooked Japanese short-grain rice, day-old and chilled
– 3 tablespoons Japanese curry roux, finely grated
– ¼ cup heavy cream
– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons neutral oil
– Kosher salt, to season

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add diced yellow onion and sauté for 4 minutes until translucent, stirring occasionally.
3. Incorporate cubed chicken thighs and cook for 6 minutes until golden brown and cooked through.
4. Fold in chilled Japanese short-grain rice, breaking up any clumps with a spatula.
5. Sprinkle grated Japanese curry roux evenly over the rice mixture and stir to coat thoroughly.
6. Pour in heavy cream and continue stirring for 2 minutes until the mixture is cohesive and aromatic.
7. Transfer the curry rice to a bowl and wipe the skillet clean with a paper towel.
8. Heat neutral oil in the same skillet over medium-low heat until it reaches 300°F.
9. Pour lightly beaten pasture-raised eggs into the skillet, tilting to form an even layer.
10. Cook the eggs for 3 minutes until the edges set but the center remains slightly runny.
11. Spoon the curry rice mixture onto one half of the omelet.
12. Using a spatula, carefully fold the other half of the omelet over the filling.
13. Slide the omurice onto a plate and drizzle with any remaining curry sauce from the bowl.

This dish delivers a luxurious contrast between the creamy, spiced rice and the tender, delicate egg wrapper. For a dramatic finish, slice it open at the table to reveal the steaming interior, or garnish with finely sliced scallions and a sprinkle of togarashi for extra heat.

Sweet Corn and Cheese Omurice

Rethink your breakfast game with this fusion masterpiece. Sweet corn and cheese omurice combines fluffy eggs, sweet kernels, and gooey cheese in one epic dish. Get ready to level up your morning routine.

Ingredients

– 2 tablespoons clarified butter
– 1/2 cup finely diced yellow onion
– 1 cup cooked Japanese short-grain rice, day-old preferred
– 3/4 cup sweet corn kernels, fresh or frozen
– 1/4 cup grated sharp cheddar cheese
– 3 large pasture-raised eggs, lightly beaten
– 1/4 cup whole milk
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons ketchup
– 1 tablespoon chopped fresh chives

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
3. Incorporate cooked Japanese short-grain rice, breaking up any clumps with a spatula.
4. Add sweet corn kernels and cook for 2 minutes until heated through.
5. Season with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper.
6. Transfer rice mixture to a bowl and wipe the skillet clean.
7. In a separate bowl, whisk together lightly beaten pasture-raised eggs, whole milk, remaining 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until fully combined.
8. Heat remaining 1 tablespoon clarified butter in the same skillet over medium-low heat.
9. Pour egg mixture into the skillet and let set for 30 seconds without stirring.
10. Using a spatula, push cooked edges toward the center, tilting the skillet to allow uncooked egg to flow to the edges.
11. Continue this process for 2-3 minutes until eggs are softly set but still slightly wet on top.
12. Spoon the rice mixture onto one half of the omelet.
13. Sprinkle grated sharp cheddar cheese over the rice.
14. Carefully fold the other half of the omelet over the filling using the spatula.
15. Cook for 1 additional minute to melt the cheese.
16. Slide the omurice onto a plate and drizzle with ketchup in a zigzag pattern.
17. Garnish with chopped fresh chives before serving.

Never underestimate the power of texture contrast here. The creamy, soft omelet gives way to the chewy rice and pops of sweet corn, while the melted cheddar adds a rich, savory depth. For an extra flavor boost, try serving it with a side of pickled ginger or a dash of Worcestershire sauce.

Garlic Butter Shrimp Omurice

A viral-worthy fusion that’s about to dominate your feed. Garlic butter shrimp meets fluffy omurice in this umami-packed, comfort-food masterpiece. Get ready to level up your brunch game.

Ingredients

– 12 large wild-caught shrimp, peeled and deveined
– 2 tablespoons clarified butter
– 3 cloves garlic, finely minced
– 1 cup cooked jasmine rice, day-old preferred
– 2 tablespoons ketchup
– 1 teaspoon Worcestershire sauce
– 3 pasture-raised eggs, lightly beaten
– 1 tablespoon whole milk
– 1 tablespoon neutral oil (such as grapeseed)
– 1 tablespoon chopped fresh parsley
– Fine sea salt and freshly ground black pepper

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Season the shrimp generously with fine sea salt and freshly ground black pepper on both sides.
3. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of clarified butter.
4. Sear the shrimp for 90 seconds per side until opaque and slightly curled, then transfer to a plate.
5. In the same skillet, add the remaining tablespoon of clarified butter and sauté the minced garlic for 45 seconds until fragrant but not browned.
6. Add the day-old jasmine rice, breaking up any clumps with a spatula.
7. Stir in the ketchup and Worcestershire sauce, coating the rice evenly, and cook for 2 minutes.
8. Fold the seared shrimp back into the rice mixture, then remove from heat and set aside.
9. In a bowl, whisk together the lightly beaten eggs, whole milk, and a pinch of fine sea salt until fully incorporated.
10. Heat a separate non-stick omelet pan over medium-low heat and add the neutral oil.
11. Pour the egg mixture into the pan, swirling to create an even layer, and cook for 3-4 minutes until the edges set but the center remains slightly runny.
12. Spoon the shrimp fried rice onto one half of the omelet.
13. Carefully fold the other half of the omelet over the rice using a spatula.
14. Slide the omurice onto a plate and garnish with chopped fresh parsley.

Perfectly creamy eggs envelop a savory, garlicky shrimp fried rice core. The contrast between the silky omelet and juicy shrimp creates a textural dream. Serve immediately with an extra drizzle of ketchup or a side of crisp salad for balance.

Avocado and Tomato Omurice

Let’s revolutionize breakfast with this Japanese-American fusion masterpiece. Loaded with creamy avocado and juicy tomatoes, this omurice brings serious flavor and Insta-worthy vibes to your morning routine.

Ingredients

– 2 tablespoons clarified butter
– 1/2 cup finely diced yellow onion
– 1 cup cooked short-grain rice, day-old preferred
– 1/4 cup tomato concassé
– 1/2 ripe Hass avocado, diced
– 2 tablespoons ketchup
– 1 teaspoon Worcestershire sauce
– 3 pasture-raised eggs, lightly beaten
– 1/4 cup shredded sharp cheddar cheese
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat until shimmering.
2. Sauté finely diced yellow onion for 3-4 minutes until translucent and fragrant.
3. Add cooked short-grain rice, breaking up any clumps with a spatula.
4. Stir in tomato concassé and cook for 2 minutes until tomatoes soften.
5. Incorporate diced Hass avocado, ketchup, and Worcestershire sauce, mixing thoroughly.
6. Season the rice mixture with kosher salt and freshly cracked black pepper, then transfer to a bowl.
7. Wipe the skillet clean and return to medium-low heat.
8. Add remaining 1 tablespoon clarified butter, swirling to coat the pan.
9. Pour lightly beaten pasture-raised eggs into the skillet, tilting to form an even layer.
10. Cook eggs for 1-2 minutes until edges set but center remains slightly runny.
11. Sprinkle shredded sharp cheddar cheese over the egg surface.
12. Spoon the rice mixture onto one half of the omelet.
13. Carefully fold the other half over the filling using a spatula.
14. Cook for 1 additional minute to melt the cheese and set the omelet.
15. Slide the omurice onto a plate, seam side down.

Dive into this textural dream where fluffy eggs embrace the tangy-sweet rice filling. The creamy avocado chunks provide cool contrast against the warm, cheesy interior—perfect sliced open to reveal the colorful layers or topped with extra ketchup zigzags for dramatic effect.

Ginger Chicken Omurice

Perfect for busy weeknights, this Ginger Chicken Omurice transforms simple ingredients into a showstopping meal. Packed with savory-sweet flavors and wrapped in a silky egg blanket, it’s comfort food with serious style.

Ingredients

– 1 cup cooked jasmine rice, cooled
– 8 oz boneless, skinless chicken thigh, diced into ½-inch pieces
– 2 tbsp clarified butter, divided
– 1 tbsp fresh ginger, finely minced
– 2 tbsp soy sauce
– 1 tbsp mirin
– 3 pasture-raised eggs, lightly beaten
– ¼ cup scallions, thinly sliced
– Kosher salt to season

Instructions

1. Heat a 10-inch nonstick skillet over medium-high heat and add 1 tbsp clarified butter.
2. Sauté diced chicken thigh for 4–5 minutes until golden brown and cooked through.
3. Add minced ginger and cook for 30 seconds until fragrant.
4. Stir in cooled jasmine rice, breaking up any clumps with a spatula.
5. Pour in soy sauce and mirin, tossing continuously for 2 minutes until rice is evenly coated and slightly crispy.
6. Fold in sliced scallions, then transfer the chicken fried rice to a bowl and wipe the skillet clean.
7. Reduce heat to medium and add remaining 1 tbsp clarified butter to the skillet.
8. Pour lightly beaten eggs into the skillet, swirling to form an even layer.
9. Cook eggs for 2–3 minutes until the edges set but the center remains slightly runny.
10. Spoon the chicken fried rice mixture onto one half of the egg crepe.
11. Using a spatula, carefully fold the other half of the egg over the filling to create a half-moon shape.
12. Cook for an additional 1 minute to set the egg fully.
13. Slide the omurice onto a plate, seam side down.

Not just visually stunning, this dish delivers a textural contrast of fluffy egg against savory, ginger-kissed rice. The chicken stays juicy while the rice absorbs every bit of umami from the soy and mirin. For a restaurant-worthy finish, drizzle with extra mirin or top with a sprinkle of togarashi.

Herb-Crusted Salmon Omurice

Viral-worthy fusion alert! This Herb-Crusted Salmon Omurice transforms dinner into a showstopper. Master the crisp-soft contrast with pro techniques.

Ingredients

– 2 (6-ounce) skin-on salmon fillets
– 1/4 cup panko breadcrumbs
– 2 tablespoons finely chopped fresh dill
– 1 tablespoon minced fresh chives
– 1 teaspoon lemon zest
– 3 tablespoons clarified butter, divided
– 1/2 cup diced yellow onion
– 1 cup cooked sushi rice
– 2 tablespoons ketchup
– 1 teaspoon Worcestershire sauce
– 3 pasture-raised eggs, lightly beaten
– 1/4 cup whole milk
– Flaky sea salt for finishing

Instructions

1. Pat salmon fillets dry with paper towels to ensure optimal crust formation.
2. Combine panko, dill, chives, and lemon zest in a shallow dish.
3. Press flesh side of salmon firmly into herb mixture to create an even crust.
4. Heat 1 tablespoon clarified butter in a nonstick skillet over medium-high heat until shimmering.
5. Place salmon skin-side down and sear for 4 minutes until skin is crispy.
6. Flip and cook crust-side down for 2 minutes until golden brown.
7. Transfer salmon to a 375°F oven and bake for 6 minutes until internal temperature reaches 125°F.
8. Meanwhile, heat remaining butter in another skillet and sauté onion for 3 minutes until translucent.
9. Add rice, ketchup, and Worcestershire sauce, stirring for 2 minutes until fully incorporated.
10. Whisk eggs with milk until frothy for a tender omelet texture.
11. Pour egg mixture into a buttered nonstick pan over low heat.
12. Gently push cooked edges toward center with a spatula while tilting pan to distribute uncooked eggs.
13. Place rice mixture on one half of omelet when eggs are 80% set but still glossy.
14. Fold omelet over rice and slide onto plate immediately to prevent overcooking.
15. Top with salmon fillet and garnish with flaky sea salt.
Notably silky eggs cradle the savory rice, while the herb crust adds aromatic crunch against the buttery salmon. Serve with pickled ginger for a bright counterpoint or drizzle with spicy mayo for extra richness.

Conclusion

Brimming with inspiration, this collection proves omurice is endlessly versatile. Whether you’re craving comfort or adventure, there’s a recipe here for you. Try one, leave a comment with your favorite, and share these delicious ideas on Pinterest to spread the joy!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.