• Miwa

Omelette with tomato rice


This meal is one of the most popular western style Japanese dish.

I made this when I was in elementary school, so you can imagine how easy it is! Since then, this is my family favorite. It's so filling and indulgent!!!

As you can see the picture, egg is still runny. Under the egg, the rice is packed with sweet, savory and a little sourly taste. All melt in together in your mouth.

The vegetable you put will be very versatile. In this time, I stick with minimum and classic ingredients.

If you have veggie picky kids, this dish is the way to go!

Try sneaking in loads of veggie in rice!

I'm going to use a Worcestershire sauce. Do you have one in your country?

Enjoying cooking and eating with your loved ones!!

<Yield> 1 servings

<Prep time> 5 mins

<Cook time> 5~7 mins


Egg omelette

large size 2 eggs

1 tbsp of milk

1 tbsp worth of butter

salt and pepper

Tomato rice

120g of steamed rice

¼ onion

¼ carrot

20g of ham

2 tbsp of tomato ketchup

1 tsp of soy sauce

salt and pepper

1 tsp of vegetable oil

1 tsp worth of butter


1/2 tbsp of Japanese Worcestershire sauce

1 tbsp of tomato ketchup

<Optional toppings>

any herb will work as a garnish


1: Cut onion and carrot finely. Cut ham in 1 cm dice cubes. In a bowl, crack the egg and add salt , pepper, and 1 tbsp of milk. Whisk them well.

2 :In a skillet, Heat 1 tsp of vegetable oil and 1 tsp of butter on high, add carrot and onion. Stir fry them vigorously to prevent burning. When the onion become translucent, add ham and 2 tbsp of tomato ketchup and 1 tsp of soy sauce. Continue cooking with medium heat until it’s thickened. Adjust the taste with salt and pepper.

3 :Add Steam rice and mix them well as all the rice is nicely coated with sauce. Then transfer on to your serving plate.

4 :On another skillet, pour the egg mixture and cook it by string with your chopstick until the egg is cooked half way through. At this point, egg should be runny on the surface but the bottom should be cooked. Off the heat immediately.

5 :Transfer the egg over the rice by sliding it. Drizzle some sauce on top of the egg. Sauce is a mixture of tomato ketchup and Worcestershire sauce. Ready to be enjoyed!



For the rice, adding mushroom and bell pepper would be a great substitution.


- Do not overcook the egg. You want to off the heat earlier than you think.

- Keep in mind that once you add the condiments, rice gets burnt easily.

- For cooking eggs, non stick pan is better for this time.

<Storage time>

store it in a air-tight container in the fridge for 3days

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