Japanese Style Fried Rice Omelettes

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

  • Prep time: 10 min
  • Makes: 2 to 4 Servings
  • Cook time: 8 min

Nutritional Information

Per Serving (1/2 portion)

  • Calories
    .
    470
  • Fat
    .
    23 g
  • Saturated Fat
    .
    8 g
  • Cholesterol
    .
    360 mg
  • Carbohydrates
    .
    43 g
  • Fibre
    .
    4 g
  • Sugar
    .
    5 g
  • Protein
    .
    23 g
  • Sodium
    .
    630 mg
  • Potassium*
    .
    450 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

additional spicy ketchup, sliced green onion and toasted sesame seeds (optional)
4 tbsp / 20 ml softened butter, divided
3/4 cup / 175 ml Egg Creations Whole Eggs Original or Egg Creations Fat Free Original, divided
1 green onion, sliced
2 tbsp / 30 ml spicy ketchup (see tips) or prepared sriracha ketchup
1/3 cup / 75 ml shredded or chopped cooked chicken
1 1/2 cup / 375 ml cooked long grain rice
1 cup / 250 ml shredded coleslaw blend
1 tbsp / 15 ml vegetable oil

Directions

  1. Heat oil in wok or skillet set over medium heat; add coleslaw blend and stir-fry for 3 minutes. Add rice and chicken, tossing for 2 to 3 minutes or until heated through. Stir in Spicy Ketchup and 1 tbsp (15 ml) water until well combined. Remove from heat. Stir in green onion. Cover and keep warm while preparing omelette.

  2. Whisk eggs with 2 tsp (10 ml) 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. Mound fried rice in a large, shallow serving bowl and carefully slide omelette over rice to cover. Garnish with additional Spicy Ketchup, green onion and sesame seeds (if using).

Tips

  1. Spicy Ketchup: Blend 1/4 cup (50 ml) ketchup with 1 tbsp (15 ml) soy sauce and 1 tsp (5 ml) each Worcestershire sauce, rice vinegar and granulated sugar. Stir in 1/2 tsp (2 ml) Sriracha or another hot sauce (add more to taste if desired).

  2. Replace chicken with leftover cubed pork, steak or tofu.

  3. Top with sliced avocado for an indulgent garnish.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

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