Japanese Curry Omelette Rice (Omurice with Curry Sauce)

There’s always a box of House Curry Mild in my kitchen—it’s my ultimate comfort food hack. With just a few simple steps—cook some veggies, add meat (or skip it), pour in water, and stir in the curry—you’ve got a pot of rich, velvety sauce ready to go. One box makes about 12 servings, and I usually cook the whole thing because, well…I love curry. Back in my LA days, I even made it a mission to visit every Curry House in town (I only made it to four, but the dream lives on).

Despite my undying love for curry, eating it over rice meal after meal can get a bit repetitive. Sure, I could freeze the leftovers, but one night inspiration struck: Why not transform that same curry sauce into something new? Enter Japanese Curry Omelette Rice—a dish that combines three of my favorite things: eggs, rice, and the tangy kick of ketchup.

This recipe isn’t just about repurposing leftovers—it’s about turning them into something extraordinary. Fluffy eggs wrap around savory ketchup rice, all crowned with that rich, soul-warming curry sauce. Add a touch of pickled ginger, and you’ve got a dish that’s hearty, satisfying, and full of flavor.

Let’s dive in and whip up a plate of Japanese Curry Omelette Rice—it’s the perfect way to breathe new life into leftover curry.

Yield: 2

Japanese Curry Omurice

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A delightful fusion of fluffy omelette, seasoned ketchup rice, and rich Japanese curry sauce. Perfect for transforming leftover curry into a whole new dish.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups Leftover Japanese curry sauce (House Curry Mild or similar)
• 2 cups cooked white rice preferably day-old rice
• 4 strips bacon chopped (or any meat of your choice)
• 2 cloves garlic minced
• 4 tbsp ketchup
• 2 tsp soy sauce optional
• Salt and pepper to taste
• 4 large eggs
• 2 tbsp milk or cream optional, for fluffiness
• 2 tsp oil neutral, like vegetable oil
• Salt and pepper to taste
• For Garnish:
• Pickled ginger beni shoga
• Fresh parsley or green onions optional

Instructions

Prepare the Curry Sauce

1. Heat the leftover curry sauce in a small pot over low heat.
2. Stir occasionally to prevent sticking. Keep warm.

Make the Ketchup Rice

1. In a frying pan over medium heat, cook chopped bacon until crispy.
2. Add minced garlic and stir until fragrant (about 30 seconds).
3. Add the cooked rice and mix well with bacon and garlic.
4. Season with salt, pepper, and soy sauce (if using).
5. Squirt in the ketchup and stir until evenly distributed.
6. Cook for another minute, then divide the rice evenly onto two plates.

Cook the Omelettes

1. In a bowl, whisk 2 eggs with 1 tbsp milk, salt, and pepper (repeat for the second omelette).
2. Heat 1 tsp oil in a non-stick pan over medium heat and swirl to coat the surface.
3. Pour in the egg mixture and tilt the pan to spread the eggs evenly.
4. Let the eggs cook until the edges are set but the center is still slightly runny.
5. Add half of the ketchup rice onto one side of the omelette.
6. Carefully fold or roll the omelette over the rice, tucking it into a burrito-like shape.
7. Repeat the process for the second omelette.

Assemble the Dish

1. Place each omelette rice on a serving plate.
2. Pour 1 cup of warm curry sauce generously over each omelette.
3. Garnish with pickled ginger and parsley if desired.

Notes

1. Serve hot with a fresh side salad or steamed vegetables.
2. Adjust the curry sauce thickness with a splash of water if it’s too thick.
3. For a restaurant-style finish, drizzle a little cream over the curry sauce before serving.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 750Total Fat: 35gSaturated Fat: 12gCholesterol: 400mgSodium: 2200mgCarbohydrates: 90gFiber: 4gSugar: 15gProtein: 25g