Omurice is fried rice wrapped in egg omelette. It’s a fusion dish that combines Asian fried rice with Western omelette and ketchup.
This omelette rice, called omurice (오므라이스), started in Japan and spread to other Asian countries, including Korea. It’s a fusion dish that combines Asian fried rice with Western omelette and ketchup.
In the 1970’s, 80’s, and 90’s, omurice was a popular menu item in Western-style cafes in Korea. Today, omurice is commonly found at fast or snack food type restaurants. A few years ago, omurice gained spiked popularity after appearing in a Korean drama called Rooftop Prince (옥탑방 왕세자).
Flavored with sweet and tangy ketchup, omurice is especially popular among children. Growing up, ketchup was an exotic condiment we all loved! So, this ketchup fried rice wrapped in an egg omelette always was a special treat.
How to make omurice
As is the case with any fried rice, use day old rice if available. If you need to make fresh rice, make it slightly drier by using a little less water than usual. It also helps if you rinse the rice well by vigorously swishing around with your hand. This washes off the starch on the surface of the rice, so the cooked rice won’t be as sticky.
If you don’t favor ketchup in fried rice, it can be omitted. The fried rice will still be delicious inside the soft egg omelette. Likewise, you can increase or decrease the amount of ketchup to your liking.
Japanese omurice is typically made with chicken, but Koreans commonly use beef, pork or ham as well. Shrimp is another good option. For vegetables, I used carrot, onion, and scallion. You can also add a couple spoonfuls of chopped celery, zucchini, or mushrooms.
I used 2 eggs per serving for this recipe, but you can use 3 if you want a thick omelette covering your rice. You can also add a little bit of heavy cream or milk for a softer omelette, but I didn’t include it in this recipe.
If you are interested in trying more omelette recipes, consider the following:
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1/2 medium onion finely chopped
- 1 scallion finely chopped
- 1 small carrot finely chopped
- 4 ounces beef or pork, chicken or shrimp, ground or finely chopped
- 1 tablespoon soy sauce
- 1-1/2 tablespoon ketchup adjust to taste, and more for decoration
- salt and pepper
- Oil for pan frying
- 2 servings of cooked rice
- 4 eggs
Instructions
- Prepare the fried rice ingredients by finely chopping them.
- Heat a large skillet over medium high heat with 2 tablespoons of oil. Add the onion, scallion, carrot, and beef, and stir fry until the onion turns soft and the meat is cooked through. Stir in 1 tablespoon of soy sauce and salt and pepper to taste.
- Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add 1-1/2 tablespoon ketchup and salt and pepper to taste, and continue to stir until the ketchup is evenly incorporated into the fried rice. Transfer to a plate if using the same pan (non-stick) for the eggs.
- Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a lightly oiled small non-stick pan over medium low heat. Add the egg mixture to the pan and swirl it around to cover the pan.
- When the bottom is set but the top is still runny, turn off the heat and add one serving of the fried rice in the middle of the egg omelette.
- Using a spatula, fold both sides of the omelette over the rice.Push the whole omurice to the side of the pan.
- Flip it onto a plate. If desired, you can shape the omurice by hand using aluminium foil or a paper towel. Drizzle some ketchup on top. Repeat the last 3 steps for another serving.
DEAN CRAIG MADISON says
Kahmsahmneeda Hyosun,
A favorite when I was stationed in Korea 1983-84. I will make now.
Mark D. says
I had it too, at the KATUSA snack bar at Camp Essayon in 80.
Carolyn says
This fried rice was amazing! My entire family loved it and we have been making and eating Korean food for years. I feel like ketchup was the secret ingredient in this recipe. It added exactly what I had been missing from my previous attempts at fried rice. I did cheat a little with the meat. I already had grilled chicken marinated in bulgogi sauce. I chopped it up and added it after vegetables were almost done.
Kinga says
I’m so glad I found your website! Omurice was the second Korean dish I have made. The first was Gyeran Mari. Both of them came out very, very good. Thank you for the opportunity to get familiar with Korean cuisine!
Natasha says
What a wonderful find this was today! I first heard of Omurice from the Rooftop Prince K-drama and my mouth watered as I watched them eat this fine looking dish! I am delighted to read the ingredients, and method. I can’t wait to make this and try it out. I think it will taste as GOOD as yours looks in those pictures! Thanks so much. Once I have managed to get everything together, and cook it up, I’ll come back and write about that and how much I loved Omurice – I’m that sure I’ll love it! Regards……
Roger L Thompson says
I spent 3 years in Korea and it is banana sauce that goes on omurice. It looks like ketchup but tastes better on omurice.
Debora says
I tried this yesterday but with white rice. I had seen someone eat it in a Korean drama. I love how you simplify things. I will try it next time with this rice.
Flora says
Delicious! Made it for the first time and came out perfect. Will eat it often! Thanks a lot for sharing especially with the very helpful pictures! 😊
Hyosun says
Great to hear that! Thanks for stopping by and leaving me the great review.
Precylyn Cañoniyo says
I first saw this recipe on Rooftop Prince and then now I cook it for my fiance. He loves it soooo much!
Jenny Cline says
Hi I’m Jenny. Me and my dad have been trying to make your recipe but keep messing up. We would watch it on YouTube but I’m algeric to many of the ingredients that they use. I almost gave up until I found your recipe. Can you make a video of how to make it so we won’t mess up? And what size pan should we use?
Hyosun says
I’m really hoping to start doing videos soon. A medium to large size pan. Keep trying. Like everything else in life, you’ll get better with more practice. Cheers!
Dattebayo says
Thank u so much for the recipe…it was wonderful… i saw rooftop prince drama thats how i wanted to try omurice…thanks it was great
Dattebayo says
Thank u so much for the recipe…it was really wonderful….
Jack says
This was easy and delicious! (Though minor adjustments were made based on what I had on hand… Notably the sriracha replacing ketchup because my brother ate it all…)
I’m really glad to have yet another tasty treat that combines eggs and rice… My favourites!
Zorica says
Love it ,made it twice now,everyone in my household loves omurice ,I made it with chopped chicken breast ,thank you so much for this recipe
William says
I’ve been a fan of Omelettes for the better part of 50 years. As you mentioned, I first can across Omurice with Rooftop Prince. Your recipe is quick, simple, and makes for a tasty rendition. Thank you.
Hyosun says
Thank you, William! I think a lot of people did. Enjoy!
Tom tracy says
When I was stationed in Korea in 1978 to 1979, we all would go to the village to order this. I’ve been trying my best to find a Korean restaurant here in the states that can make this for me. It is out of this world good.
Hyosun says
I see, but this typically is not on the menu of Korean restaurants in the states. Hope you try to make it at home.
Irena says
I’m a novice cook and I could follow the recipe without any issues. I made omurice with shrimp. It was incredibly delicious!!! <3 Thank you for the recipe!
Hyosun says
That’s so great to hear, Irena! You made my day. Thanks for taking the time to leave me the feedback! It really means a lot to me.
Cecilia says
This recipe is amazing! I only changed the meat for some fresh mushroom and the result was delicious! Me and my family enjoyed it very very much!