Mushroom and Ham Omu-rice (Japanese Rice Omelet)

An easy way to make omu-rice is to plate the rice first, and then lay the egg on top.

Mushroom and Ham Omu-rice (Japanese Rice Omelet)
Photographed by Manao Okamoto

Recipe by
Kiyotaka Shichijo



Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 400 g cooked rice (hot)
  • 3 eggs

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 2 slices ham (40 g)
  • 2 mushrooms
  • 50 g onion
  • 1 green pepper
  • 80 g ketchup
  • 15 g butter
  • Salt
  • A pinch of pepper
  • 1 tbsp vegetable oil



Cut the ham into 1 cm x 2 cm rectangles. Remove the bottom of the mushroom stems and cut into thin slices. Cut the onion along the grain into thin slices. Remove the stems and seeds from the green pepper and cut into thin strips. Melt the butter in a frying pan. Stir-fry the onions and green peppers over medium heat. Season with four pinches of salt, add the mushrooms and ham, and stir-fry.


Add the ketchup and stir-fry until the ingredients are fully coated. Add some water if necessary. Add the rice and stir-fry over medium heat using a heat-resistant spatula, either rubber or silicon. Season with a pinch each of salt and pepper, divide into two portions and plate up.


After adding the rice, stir-fry until there is no white rice left.


Break the eggs into a bowl, add two pinches of salt, and beat. Heat 1 tablespoon of vegetable oil in a frying pan and pour in half the eggs. Lightly scramble until the edges start to harden and the center is creamy. Lay the egg on one plate of rice. Repeat the process for the other plate.