Bento Box Omu-rice (Japanese Rice Omelet)

Take delicious omu-rice with you on the go! Master this recipe and enjoy omu-rice right out of your bento box.

Bento Box Omu-rice (Japanese Rice Omelet)
Photographed by Taku Kudo

Recipe by
Akiko Sakata




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 1)

  • 150 g cooked rice (hot)
  • 2 slices ham
  • 1/8 onion
  • 1 button mushroom
  • 20 g green peas (frozen)
  • Butter
  • Salt
  • A pinch of pepper
  • Ketchup
  • A dash of white wine

    *Or sake.

  • 1 egg
  • 1 tsp vegetable oil



Cut the ham slices into 1 cm squares. Cut the onion into 1 cm cubes. Remove and discard the stem from the mushroom and thinly slice.


Melt 1 tbsp of butter in a frying pan placed over medium heat. Stir-fry the onions until tender. Add the ham, mushroom, and green peas and stir-fry over medium-high heat. Sprinkle with 1/4 tsp of salt and a pinch of pepper. Add 2 tbsp of ketchup and stir-fry.


Add the rice and sprinkle with white wine. Stir-fry to separate and coat the grains. Transfer to a bowl and then wash the frying pan.


Beat the egg and mix in a pinch of salt.


Heat 1 tsp of vegetable oil over medium-high heat in the clean frying pan. Add and melt 1/3 tsp of butter. Pour in the beaten egg, making sure it evenly coats the bottom of the pan. When the edges start to dry, turn over to cook the other side.


Pack the stir-fried rice into a bento box and cover with the egg. Tuck in the sides of the omelet and top with ketchup as needed.