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Japanese Chicken Rice

Updated on November 25, 2014
Chicken Rice
Chicken Rice

A Quick and Tasty Japanese Rice Dish

One of the fondest memories of living in Japan when I was a kid, was going to the so called "family" restaurants that were all the rage back then. They served an array of dishes ranging from typical Japanese food like tempura to Japanese-style Western dishes ( Yoshoku ). Every time we visited one of these places, I already knew what I wanted beforehand. It was something called the OmuRice, which is basically chicken rice served inside an egg omelette. It's a very child-friendly dish so it's no wonder that it's extremely popular with the kids.

The Origins of OmuRice

OmuRice is said to have originated 1900 and was first served at Rengatei, located in Ginza, Tokyo., which still operates until this day. Now this is just my opinion, but I've always found it was always about the rice, and the egg was just an afterthought-something to make the dish look just a bit fancier. Apparently, a lot of people feel the same way. These days, you'll see chicken rice ( without the egg ) on the menu of many restaurants as well as in the frozen food section of grocery stores.

The Japanese Chicken Rice ( not to be confused with Hainanese Chicken Rice eaten in Singapore and Malaysia ), is one of the simplest dishes to make. But don't let the simple ingredients fool you. It's one of the most delicious things you'll ever put into your mouth. This is a great way to use up leftover rice. If you want a vegetarian version of this, simply omit the chicken.

Tips for Best Results

  • If you can, use Japanese rice (short-grain) for best results.
  • Cut all ingredients to the same size for quick and even cooking.
  • Have all ingredients cut and ready to go before starting to cook.

Try these other great Yoshoku recipes.

  • Prep time: 30 min
  • Cook time: -10 min
  • Ready in: 20 min
  • Yields: 4


  • 4 cups cooked rice
  • 1/4 onion diced
  • 1 skinless chicken breast chopped
  • 1/2 cup frozen peas (cooked and thawed)
  • 4 tablespoon ketchup
  • 2/3 teaspoon salt
  • pepper to taste
  • cooking oil
Yoshoku: Contemporary Japanese
Yoshoku: Contemporary Japanese

Yoshoku, or Japanized Western cuisine is a favorite of many and enjoyed throughout. Recipes include all the yoshoku favorites such as Hayashi Rice ( hashed beef ), shiitake and red wine stew and OmuRice( omelette rice ).



  1. Add 1 1/2 tablespoons of oil in a frying pan and saute the chicken and onions for 3-5 minutes.
  2. Add the ketchup, pears, salt and pepper to the mixture. Stir to combine ingredients.
  3. Add the cooked rice and mix thoroughly. Heat for another 2 minutes.
  4. Divide into four plates and serve warm.

Watch The Video

What Do You Think?

5 stars from 1 rating of Japanese Chicken Rice

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    • Kim Milai profile image

      Kim Milai 3 years ago

      This looks delicious, will definitely try!

    • Kailua-KonaGirl profile image

      June Parker 3 years ago from New York

      OMG this is so much like something we ate as kids in Hawaii after school only we used Portuguese sausage. Kids love ketchup so I think a kid will eat just about anything with ketchup.

    • LauraHofman profile image

      Laura Hofman 3 years ago from Naperville, IL

      I'm going to make this tonight using leftover rice. Thanks for another tasty recipe!

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      @delia-delia: Oh now I'm intrigued.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Susan Zutautas: Oh I hope you enjoy them.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      @WriterJanis2: I hope you do!

    • delia-delia profile image

      Delia 3 years ago

      Yummy...I make something similar, a rice recipe from my Puerto Rican-Hawaiian mother-in-law, served for breakfast with eggs

    • Susan Zutautas profile image

      Susan Zutautas 3 years ago from Ontario, Canada

      Yum! I've been wanting to learn how to make Japanese dishes for quite some time now and I plan to make many of your dishes and recipes.

    • WriterJanis2 profile image

      WriterJanis2 3 years ago

      I can see myself making this.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      @TanoCalvenoa: I'm so glad you like it Tano. I look forward to seeing your lenses on Japanese cooking!

    • profile image

      TanoCalvenoa 3 years ago

      Excellent. I'm going to check out the Yoshoku book. I love Japanese food, but being an American, I can't say I know much about it or how to make it.

    • sousababy profile image

      sousababy 3 years ago

      Oh, this sounds like a tasty meal to whip up (most folks have all of those ingredients on hand). Thank you for yet another fabulous recipe.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Brite-Ideas: I hope you like it

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      @Diana Wenzel: Haha. I did want to be a chef when I was a kid, but I'm saving that for another life:)

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      ok, that sounds wonderful - hmmmm, nice easy dish to make for dinner tonight :)

    • Diana Wenzel profile image

      Renaissance Woman 3 years ago from Colorado

      Definitely a recipe I will try. Sounds really good. Thanks for another delicious meal. Too bad you're not my personal chef. :-)