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A freshly prepared omelette rice dish with a fluffy egg and savory sauce

Classic Omelette Rice

A comforting and classic Japanese-inspired dish featuring fluffy omelette draped over savory fried rice, ready in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 550 kcal

Equipment

  • Large non-stick skillet or wok
  • Medium bowl
  • Spatula

Ingredients
  

For the Fried Rice:

  • 2 cups cooked jasmine rice day-old rice works best!
  • 1 tbsp vegetable oil
  • 1/2 small onion finely diced
  • 1/2 cup mixed vegetables peas, carrots, corn are classic
  • 100 g cooked chicken or ham diced (optional)
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • Salt and black pepper to taste

For the Omelette:

  • 3 large eggs
  • 1 tbsp milk or cream
  • 1/4 tsp salt
  • 1 tbsp butter or oil

For Garnish:

  • Extra ketchup
  • Fresh parsley chopped (optional)

Instructions
 

Prepare the Fried Rice

  • Heat oil in a skillet, then sauté diced onion until soft.
  • Stir in mixed vegetables and chicken/ham (if using) and cook until heated through.
  • Add cooked rice, ketchup, and soy sauce; stir until well coated and heated through, then season and set aside.

Make the Omelette

  • Whisk eggs, milk/cream, and salt in a bowl until just combined.
  • Heat butter or oil in a non-stick skillet over medium-high heat.
  • Pour egg mixture into the hot skillet, then gently push cooked edges towards the center, tilting the pan until the omelette is mostly set but still moist.

Assemble & Garnish

  • Spoon fried rice onto a plate, shaping it into an oval or mound.
  • Carefully slide the omelette over the rice, folding or shaping it to cover.
  • Drizzle with extra ketchup and sprinkle with fresh parsley, then serve immediately.

Notes

Day-old rice is essential for a good fried rice texture, as it is drier and less likely to clump. Adjust the amount of ketchup and soy sauce to your taste preferences. For a richer omelette, use full-fat milk or cream and ensure the butter is sizzling before adding eggs. Don't overcook the omelette; it should still be slightly moist for the best texture. If you don't have a wok, a large non-stick skillet works perfectly for both the fried rice and the omelette. Have all your ingredients prepped and measured before you start cooking, as both parts of the dish cook relatively quickly.