Omuraisu (Japanese Rice Omelet)


  • 1 cup cooked white or brown rice
  • 2 thin slicescooked ham, cubed
  • 2 tablespoons ketchup
  • 1 slice processed cheese food (such as Velveeta ®)(Optional)
  • 2eggs
  • salt and pepper to taste
  • 1 tablespoon ketchup
  • ¼ teaspoon chopped fresh parsley
  • Directions

  • Step 1

    Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.


  • Step 2

    In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.

  • Step 3

    Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.

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