Omurice Bento

This easy Omurice Bento is a fun take on omurice! A savoury ketchup fried rice with a layer of egg on top, this is a super satisfying meal!

OMURICE BENTO BOX

What is Omurice?

Omurice is a classic Japanese Yoshoku recipe, a savoury ketchup fried rice wrapped in a thin layer of egg that you can slice open and have the egg spread over top. Yoshoku refers to a style of Western-influenced cooking where the Japanese adapted Western recipes to their tastes.

When I was in Tokyo, there was a restaurant serving omurice that had a 3 block line. I’m not even exaggerating! H and I saw the end of the line and was wondering what it was for and when we followed along the line, it was so long and ended at an omurice restaurant. 3 blocks!

Anyways, this is my take on it in a meal-prep style recipe. Bento boxes are pretty similar to meal prepping so I thought they’d go well together! I’ve made this a few times and recently shared it on Instagram where I was asked to share the recipe so I thought I’d put it here. It’s super simple and doesn’t require much work!

What You’ll Need to Make Omurice Bento

  • olive oil
  • onion — sliced or diced, it’s up to you
  • garlic
  • salt
  • cooked rice — I use jasmine rice.
  • ketchup
  • soy sauce — I suggest using low sodium soy sauce
  • peas — from frozen is fine
  • green onions — both the white and green parts
  • cooked bacon — crumbled or roughly chopped

For the egg layer

  • eggs
  • cream
  • salt
  • pepper

How to Make This Omurice Meal Prep

  • In a large skillet or frying pan, heat olive oil on medium heat and then add in onion and garlic. Sauté until the onion has softened.
  • Add in the cooked rice and stir to combine.
  • Make a well in the middle of the rice and add in the ketchup and soy sauce, letting it bubble for a minute before mixing to combine.
  • Stir in the frozen peas until they’ve thawed.
  • Stir in green onions and bacon until combined. Set aside.
omurice being stirred together in a frying pan
  • Mix together the eggs, cream, salt, and pepper.
  • On a separate greased non-stick pan on low heat, add in half of the egg mixture and place the lid on top. Leaving the egg mixture alone until it has set. Remove from the pan and repeat.
  • Cut each of the egg circle in half or into a shape that can cover your rice in your meal prep container. I like to cut it into rectangles so I can use cookie cutters to punch out shapes on the discarded egg pieces.
  • Before eating, add some ketchup on top.

Variations, Tips, and Notes

  • I like to serve mine with some simple vegetables such as edamame and some cherry tomatoes.
  • Feel free to substitute the frozen peas for any frozen vegetables.
  • Instead of bacon, you can also use shredded chicken!
  • I used some leftover leafy greens to act as a divider between the rice and my vegetables.

Storage Tips

  • Meal Prep: store in an airtight container without the ketchup on top of the egg. When ready to eat, reheat in the microwave and then add some ketchup on top before eating.

More Recipes Using Eggs

Omurice Bento

This easy Omurice Bento is a fun take on omurice! A savoury ketchup fried rice with a layer of egg on top, this is a super satisfying meal!

Print
Rate

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced or diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 4 cups cooked rice
  • 6 tbsp ketchup
  • tbsp soy sauce
  • 1 cup frozen peas
  • ½ cup green onions
  • 8 strips cooked bacon, crumbled or roughly chopped

For the egg layer:

Instructions

  • In a large skillet or frying pan, heat olive oil on medium heat and then add in onion and garlic. Sauté until the onion has softened.

  • Add in the cooked rice and stir to combine.

  • Make a well in the middle of the rice and add in the ketchup and soy sauce, letting it bubble for a minute before mixing to combine.

  • Stir in the frozen peas until they’ve thawed.

  • Stir in green onions and bacon until combined. Set aside.

For the egg layer:

  • Mix together the eggs, cream, salt, and pepper.

  • On a separate greased non-stick pan on low heat, add in half of the egg mixture and place the lid on top. Leaving the egg mixture alone until it has set. Remove from the pan and repeat.

  • Cut each of the egg circle in half or into a shape that can cover your rice in your meal prep container. I like to cut it into rectangles so I can use cookie cutters to punch out shapes on the discarded egg pieces.

  • Before eating, add some ketchup on top.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Authour: Carmy

Course: Main Course

Cuisine: Japanese

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