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Japanese Style Fried Rice Omelettes

Inspired by a Japanese street food called Omurice, this unique presentation makes serving fried rice an event!

  • Prep time: 5 min
  • Makes: 1 main course serving or 2 to 4 side dish servings
  • Cook time: 5 min

Nutritional Information


  • Calories 580
  • Fat 34 g
  • Saturated Fat 12 g
  • Cholesterol 420 mg
  • Carbohydrate 44 g
  • Fiber 1 g
  • Sugars 7 g
  • Protein 24 g
  • Sodium 690 mg
  • Potassium* 320 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


1 tbsp / 15 mL
vegetable oil
2 cups / 500 mL
Chicken Fried Rice (see Advance Preparation below)
3 tbsp / 45 mL
Spicy Ketchup (see Advance Preparation below)
2 tbsp / 30 mL
green onion, sliced
3/4 cup / 175 g
Burnbrae Farms Liquid Whole Eggs, well shaken
2 tbsp / 30 mL
softened salted butter, divided
Optional Garnishes:
Additional Spicy Ketchup, sliced avocado, sliced green onion and toasted sesame seeds


  1. Heat oil in small skillet or on a flat grill set over medium heat; add chicken fried rice, tossing until heated through. Stir in Spicy Ketchup and water until well combined. Remove from heat. Stir in green onion. Pack into a small, greased 2 cup (500 mL) metal prep bowl. Invert serving plate over top and reserve while preparing omelette.
  2. Whisk eggs with half the butter until butter is broken into small pieces. Melt remaining butter in an 8-inch (15 cm) skillet set over medium heat. Add eggs; cook stirring for 1 minute or until egg forms soft curds. Cover and cook for 1 minute or until just set (top should still be curd-like).
  3. Turn fried rice onto serving plate and carefully slide omelette over rice to cover. Garnish with additional Spicy Ketchup, sliced avocado (if using), green onion and sesame seeds.


  • Replace chicken with ground pork.

Advance Preparation


Chicken Fried Rice
1/3 cup / 75 mL
vegetable oil
2 1/4 lb / 1.25 kg
boneless skinless chicken thighs, chopped
4 cups / 1 l
finely shredded green cabbage
large carrots, peeled and finely diced
onions, diced
12 cups / 3 l
cooked medium grain rice
Spicy Ketchup
2 cups / 500 mL
tomato ketchup
1/2 cup / 125 mL
soy sauce
1/4 cup / 50 mL
each Worcestershire sauce, rice vinegar and granulated sugar
2 tbsp / 30 mL
Sriracha or another hot sauce (or to taste)


  1. Chicken Fried Rice: Heat oil on flat grill or in two large woks; add chicken and cook until no pink remains. Add cabbage, carrots and onions; sauté until golden. Stir in rice until well coated. Spread on a tray to cool. Reserve in refrigerator for up to 2 days. Makes 20 cups (5 L) rice or 10 portions.
  2. Spicy Ketchup: Blend all ingredients and reserve in squeeze bottles for up to 1 week. Makes 3 cups (750 mL).

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