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Omurice Recipe – Japanese Omelette Stuffed with Rice

2012/01/12 by Varga László

Ingredients (2 persons):



  • 150-200 g pork
  • 2 garlic cloves chopped
  • 1/4  medium onion chopped
  • 4 medium champignon mushrooms
  • 1 tbsp red wine
  • 1-2 tablespoons concentrated tomato paste (i used some made by my mother 😉 )
  • 1 bay leaf
  • 2-3 tablespoons bean sprouts (canned)
  • olive oil
  • salt and pepper to taste
  • approx 250g cooked rice
  • 4 eggs
  • 2 tablespoons sour cream
  • 2 lettuce leaves
  • chilli sauce




  1. Put 2 egss to a bowl and beat them well.
  2. Add 1 tablespoon sour cream, salt and pepper to taste, and mix thoroughly.
  3. Fry the garlic in a pan until fragrant, the add onion and fry until translucent.
  4. Add pork pieces, sty fry them. 
  5. When pork is half done then mushrooms, steamed rice and bay leaf, stir-fry them together for half a minute.
  6. Add wine, tomato concentrate, brean sprouts and salt and pepper to taste.
  7. When mixture has cooked down and thickened extract the bay leaf  and split it onto 2 separate portions.
  8. Heat a wok and coat with oil, when heated enough, add the egg mixture for a person, swirling around the wok to get an even and thin coating.
  9. When the egg is almost done, remove the wok from heat, then add the meat-rice mixture in the middle of the fried egg,  then star folding the egg from one side over the middle mix.
  10. Transfer carefully to a plate, garnish with the chopped lettuce leaves, some remaining bean sprouts and some hot chilli paste on top.



Inspired by watching Japanese movie Tampopo(, the clip from cookingwithadog channel ( and some other stuff 😉



  1. Ginger Evans says:

    By having this menu you can totally enjoy eating all in one meal. Thanks a lot for its amazing recipe.

  2. thank for your infomation resipe,i like to try do this

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