From The Straits Times    |
easy japanese omu rice (omelette rice) recipe

easy japanese omu rice (omelette rice) recipe

Photography Darren Chang Art Direction & Styling Clare Chan Source #01-03 Viva Business Park, 750A Chai Chee Road (6241-1866)

Recipe by Melvyn Lee, chef-owner of Source

Serves 2


30g minced garlic
80g corn kernels
80g green bell peppers, diced
½ tbsp + 1 tsp olive oil
2 tbsp tomato paste
300g cooked overnight rice
¾ tsp light soya sauce
A dash of ground white pepper
3 eggs
A handful of bonito flakes* 

*Available from the condiments aisle of Japanese supermarkets like Meidi-ya and Isetan Scotts.


  1. In a pan over medium heat, saute the garlic, corn, and green peppers in ½ tbsp olive oil until aromatic.
  2. Stir in the tomato paste and let it cook until slightly brown.
  3. Mix in the cooked rice. Season with ½ tsp light soya sauce and white pepper, then set aside.
  4. To make an omelette, whisk the eggs with ¼ tsp light soya sauce. Set out two rice bowls. Set a non-stick pan over medium heat, add 1 tsp olive oil, then slowly pour in half the egg mixture. Swirl to fill up all the gaps, then turn to low heat. When the omelette is cooked to a light brown, drape it over one rice bowl. Cook the remaining egg mixture and drape it over the second bowl.
  5. Gently spoon half of the fried rice into each omelette, then tuck in any excess omelette “skin”. Flip the omu rice balls into a freezer-proof container. Leave to cool before freezing.
  6. Reheat in the microwave at medium for 6min, then garnish with bonito flakes to serve.