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Kimchi Omurice is some next-level comfort food: umami kimchi fried rice is wrapped cozily into a creamy scrambled egg omelet, topped with a drizzle of ketchup.

Kimchi Omurice

5 from 1 vote
This kimchi omurice recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Main
Cuisine: Japanese Fusion
Keyword: restaurant-style
Servings: 2 omelets (2 to 4 servings)
Author: Maggie Zhu



  • 2 tablespoons ketchup
  • 1 tablespoon gochugaru (Korean chili powder)
  • 1 1/2 teaspoons kimchi juice
  • 1/2 teaspoon sugar

Kimchi Rice

  • 1/2 tablespoon butter (or canola oil)
  • 1/2 cup kimchi , roughly chopped
  • 1/4 onion , diced
  • 1 1/2 cups short grain rice , freshly cooked (*footnote 1)
  • 1 cup mixed frozen vegetables (corn, carrots, peas, and/or green beans)


  • 4 to 6 Pete and Gerry’s Organic Eggs , divided (*footnote 2)
  • 1/4 teaspoon salt
  • 1 teaspoon milk (or cream) (Optional)
  • Canola oil (or oil spray)
  • Ketchup , for garnish


Make kimchi fried rice

  • Combine the sauce ingredients in a small bowl and mix well.
  • Heat the butter (or oil) in a large skillet over medium-high heat until hot. Add the kimchi and onions. Stir fry for 30 seconds to 1 minutes to draw out excess moisture from the kimchi.
  • Add the rice. Stir and chop to break it up with a spatula. Cook until the kimchi and onions are evenly mixed through the rice.
  • Add the sauce and frozen vegetables. Cook and stir until the rice is evenly coated and the vegetables are fully thawed. Divide the rice into 2 even portions and transfer to 2 separate plates.

Make the omelet

  • Add 2 (or 3 if using) eggs into separate small bowls. Add half the salt and milk/cream (if using) to each bowl. Beat the eggs until they’re evenly mixed but not foamy.
  • Spray a medium-sized (9”) nonstick pan (*Footnote 3) with a thin layer of oil. If not using oil spray, add 1 teaspoon oil to the pan and use a paper towel to wipe the pan evenly with oil. Heat the pan over medium heat until the pan is warm.
  • Add the eggs and immediately begin scrambling using a spatula. Scramble for 20 to 30 seconds, or until the bottom is just set and the top is still runny. Then cook undisturbed to let the eggs set for 30 seconds, or until the top of the eggs become thick and creamy, but not fully set. If the eggs are still too runny, you can also cover the pan with a lid, turn off the heat, and let it steam for 20 to 30 seconds. This step helps the eggs to set slowly without burning the bottom.

Assemble the omurice

  • Work on one omurice at a time.
  • Shaping method 1: Shape the plated rice into a long (American) football shape using a spatula. Put the skillet with the omelet near the plate and use a swift motion to flip the egg onto the rice, runny side down. Use two layers of paper towels to cover the egg, then use your hands to shape the dome, gently pressing the rice together. One side at a time, tuck both sides of the omelet to slide it under the rice.
  • Shaping method 2: Add half of the rice to one side of the omelet as if you were filling a Western-style omelet. Then fold the other half of the omelet over it. Carefully flip the omelet onto a plate so that the seam is facing down.
  • Shaping method 3: Add half of the rice into a small bowl and press it to mold the rice into a dome. Flip the rice onto a serving plate. Slide the omelet over the rice to cover it completely.
  • To serve, garnish with ketchup on the eggs or serve it on the side.


  1. Freshly cooked short grain rice is stickier and holds together better when folding the omelet. You can use day-old rice and other grains are OK as well, but the rice might fall apart easily while folding.
  2. You can use 2 eggs per omelet, which makes a thinner shell that is slightly easier to fold. For a creamier texture, you can use 3 eggs per omelet. It might be a bit more challenging to fold but the omelet will have a smoother look and a thicker, eggier texture.
  3. It’s very important to use a nonstick pan, so you can keep the eggs very smooth, thin, and not falling apart.


Serving: 1serving, Calories: 223kcal, Carbohydrates: 30.3g, Protein: 9.6g, Fat: 6.7g, Saturated Fat: 2.5g, Cholesterol: 190mg, Sodium: 413mg, Potassium: 215mg, Fiber: 2.6g, Sugar: 4.6g, Calcium: 43mg, Iron: 7mg