A MEAL YOU CAN MAKE
Omurice
A soft omelette wrapped around savoury tomato rice and vegetables.
About 31 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Ready-cooked rice, sealed shelf-stable pack
- 4 whole Eggs
- 100g Frozen peas
- 80g Onion, finely diced
- 100g Mushrooms, small dice
- 50g Tomato ketchup
- 10g Soy sauce
- 20ml Rapeseed oil
- 30ml Water
Allergens: Egg, soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~539 kcal · 23g protein · 68g carbohydrate · 22g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Dice onion and mushrooms. Beat eggs in a bowl. Break up rice clumps inside the pack. Measure peas, ketchup, soy sauce, oil and water.
Make the rice filling
Warm half the oil over medium heat. Soften onion and mushrooms, then add peas, rice, water, most of the ketchup and soy sauce. Stir until steaming throughout, following rice packet time if longer. Divide into two compact mounds on plates.
Make the first omelette
Wipe the pan. Warm a little remaining oil over medium-low heat. Add half the eggs and tilt to make a thin layer. Cook until set with no liquid egg, then slide over one rice mound, tucking edges under with a spatula.
Make the second omelette
Repeat with remaining oil and eggs. Four portions require extra batches. Do not serve runny egg in this beginner version.
Check and serve
Drizzle remaining ketchup over the omelettes and eat promptly. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 8 min · Cooking: about 18 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Japanese yoshoku-inspired · folded home omelette. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.