Omurice Japanese Shirataki Rice Omelette Recipe
by This Omurice (Japanese Omelette Rice) looks and tastes just like my favorite childhood Japanese fried rice with omelette and I forgot for a moment that I was using shirataki rice for the recipe! Less calories, less carbs, this Omurice recipe tastes buttery, sweet, and savory and definitely loaded with flavor! I guarantee that this shirataki rice version of Rice Omelette tastes as good as the real one and you can eat as much as you like!
Table of contents
What is Omurice?
Omurice, or Omuraisu as it’s pronounced in Japan, is a Western-influenced Japanese dish (Yōshoku), consisting of ketchup flavored fried rice wrapped in a luscious blanket of soft scrambled eggs on top. The rice tastes sweet and savory and the eggs are creamy and buttery. It’s a popular comfort food at home and diner restaurants, particularly popular among children.
Omurice recipe consists of two main components – 1) fried rice seasoned with ketchup and 2) a thin layer of egg omelette, covered on top of the rice. This dish is simple to make and tastes super addictive. It’s one of my favorite childhood dishes.
What is Yōshoku?
Yōshoku (洋食, western food) refers to a style of cooking that’s influenced by Western cuisine but tailored to appeal to Japanese palate. My easy Shrimp and Pasta with tomato cream sauce, Japanese hamburger steak, and keto chicken katsu ramen are examples of Yōshoku cuisine.
Ingredients for Omurice Recipe with Shirataki Rice
To keep this recipe low carb, I use shirataki rice. You can also use a day-old cooked white rice, if you prefer. You can also add cooked chicken, diced to cubes, to the fried rice.
- Shirataki rice (or a day-old cooked white rice)
- Ghee (or butter)
- Olive oil
- Yellow onion
- Turkey bacon (or cooked ham, chicken, or Canadian bacon)
- Frozen peas and carrots
- Salt and pepper
- Ketchup
- Eggs
- Dairy-free creamer
How to make Japanese Omelette Rice
Two main components
The fried rice
To keep the rice omelette low carb, I use shirataki rice. Rinse the rice under a colander for a few seconds and drain well. Saute the rice in a pan without oil for a few minutes to remove the moisture then the “rice” is ready to add the seasonings.
Saute with ghee, olive oil, bacon, onion, and frozen peas and carrots. Season with ketchup, salt, and pepper to taste.
Pack the rice to an individual serving bowl and cover the bowl with a plate. With one hand holding the bowl and the other hand holding the plate, flip the bowl over and leave the bowl on top of the plate. Do not lift the bowl open until you assemble the dish so that the rice stays warm while you prepare the omelette.
The omelette
The omelette is all about the cooking technique and the right cookware. Use a non-stick or ceramic 10-inch frying pan so that the omelette can slide out of the pan easily. Lightly whisk the eggs with some cream and a pinch of salt. Don’t over whisk the eggs as soon as you see the egg yolk and white are incorporated.
Preheat the frying pan over medium-heat until it feels warm (but not smoke burning hot). You can test the pan temperature by adding a small drop of the whisked eggs to the pan. If the eggs turn solid right away, that means the pan is hot.
Add and melt the ghee butter. Lower the heat to medium-low. Add the eggs and immediately swirl around the pan. Use wooden chopsticks or a wooden spoon to make creases by bringing the edges inward. Continue to do so until the eggs are set but still soft and runny.
Slide the omelette out of the pan and cover it on top of the rice. Use a back spoon to tuck-in the omelette edges to make a round-shape. Add more ketchup on top and garnish with parsley.
As I mentioned above, you can use regular cooked and a day old steamed rice to make omurice. I include the cooking instructions in the recipe card, notes section. For people who would like to give shirataki a try, here are a few helpful tips. 🙂
What is shirataki rice
Shirataki rice is made from konjac plants and shaped like a rice grain. Shirataki is made with 97% water and 3% fiber from the konjac plant (a water-soluble dietary fiber). It’s a common ingredient in Japan and particularly for carb and calorie conscious consumers.
Also see my article about everything you need to know about Shirataki Rice!
Is shirataki rice healthy?
Just like shirataki noodles, shirataki rice is low calorie and low carb and high in fiber. For people who are calorie and/or carb conscious, shirataki made products are a good solution to replace wheat and flour made noodles and rice.
What does shirataki taste like?
Shirataki rice and shirataki noodles are flavorless. Some people say they smell fishy. This is because of the water solution inside of the packet. The water keeps the shirataki products fresh. Follow the package instructions to rinse well, drain, and saute in a dry skillet without oil. After you remove the moisture, the products become flavorless and ready to add any seasonings you prefer.
How to cook shirataki rice?
Unlike the regular rice grains, shirataki made rice products are ready to eat. You, however, need to follow the manufacturing instructions before using the product. You need to rinse, drain, and saute them in a dry skillet to remove the moisture content before adding seasonings and oil of your choice.
What dishes go well with Japanese rice omelette?
- Air fried sesame chicken (baked okay, too!)
- Chinese broccoli with garlic sauce
- Whole30 Bang Bang Shrimp
- Keto chicken egg drop soup
- Air fryer teriyaki salmon
- Keto ground beef with worcestershire sauce
- Air fryer lemon chicken bites
- Keto honey sriracha chicken
- Browse my keto recipes
More shirataki and low carb Japanese-inspired recipes
- Shirataki noodles with paleo “peanut” sauce
- Vietnamese shirataki noodle salad
- Thai fried rice with shirataki rice
- Keto garlic fried rice with shirataki rice
Omurice Japanese Omelette Rice Recipe
Ingredients
For the rice:
- 14 oz. Shirataki rice, I use 2 packets of Well Lean Shirataki rice
- 1 tbsp ghee, or butter
- 1 tbsp olive oil
- 3.5 oz yellow onion, diced, about half of one whole
- 3-4 pieces turkey bacon, diced, or cooked ham, chicken, Canadian bacon
- 0.5 cup frozen peas and carrots
- To taste coarse sea salt, coarse sea salt
- To taste ground black pepper
- 2 tbsp ketchup, plus more for serving
For the omelette:
- 4 large eggs, 2 eggs per serving
- 2 tbsp dairy-free creamer, divided
- Pinch Coarse sea salt
- 1 tbsp ghee, or butter, divided
Instructions
For the fried rice:
- Follow the package instructions to rinse the rice and drain well. Saute the rice in a pan over medium-heat without oil to remove the moisture, about 2-3 minutes.
- Add the ghee, olive oil, bacon, and onion. Saute for 2-3 minutes then add the frozen peas and carrots and ketchup. Mix well and season with salt and pepper to taste.
To shape the rice:
- Pack the rice to an individual round shape serving bowl. Gently press the rice town to pack it tightly. Cover the bowl with a plate. With one hand holding the bowl and the other hand holding the plate, flip the bowl over (now the bowl is up-side-down and the plate is at the bottom). Leave the bowl on top of the plate. Do not lift the bowl open until you assemble the dish so that the rice stays warm while you prepare the omelette.
For the omelette:
- Cook the omelette one serving at a time. Use a non-stick or ceramic 10-inch frying pan so that the omelette can slide out of the pan easily.
- Lightly whisk 2 eggs with 1 tbsp cream and a pinch of salt. Don’t over whisk the eggs as soon as you see the egg yolk and white are incorporated.
- Preheat the frying pan over medium-heat until it feels warm (but not smoke burning hot). You can test the pan temperature by adding a small drop of the whisked eggs to the pan. If the eggs turn solid right away, that means the pan is hot.
- Add and melt ½ tbsp ghee. Lower the heat to medium-low. Add the eggs and immediately swirl around the pan. Use wooden chopsticks or a wooden spoon to make creases by bringing the edges inward. Continue to do so until the eggs are set but still soft and runny. Repeat the process for the second serving.
To assemble:
- Slide the omelette out of the pan and cover it on top of the rice. Use a back spoon to tuck-in the omelette edges to make a round-shape. Add more ketchup on top and garnish with parsley. Serve hot.
Notes
- You can also use regular cooked and a day old rice. Add the oil and saute the rice until they are no longer cold, then add the rest of ingredients and seasonings.
- You can also use cooked and diced chicken to the fried rice.
Nutrition
I fell in love with omurice when I visited Japan and always wondered how to make it! Thank you for this delicious low carb version with shirataki rice! So delicious!
So happy to hear! Same!
I love how simple & budget-friendly this recipe is! I used spicy ketchup on top because I like spicy food & it was awesome!
Omurice was my favorite growing up, and I love that you have a paleo version! That egg is perfection.
Wow, fried rice seasoned with ketchup?! i would have never thought of that — but it works! YUM!
as always, amazing recipe! i will be making this over and over again. thank you so much, chihyu! :))))
Thanks, Meg!