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Omu-Rice Bento Recipe

Try an omurice bento for lunch: this rice and chicken omelette paired with stir-fried kale and a marinated brassica salad is sure to please!

| June 2019


I love eggs. They are quick to cook, nutritious, and add an instant splash of sunny yellow to a bento box. While many egg dishes, including crepes, omelettes, and hard-boiled eggs. can be made in advance and kept in your bento stash, some egg dishes don’t keep well. For this reason, you’ll find some single-portion recipes in this section for egg dishes that can be made quickly in the morning.


  • Chicken Omu-Rice
  • Stir-fried Kale with Sesame Seeds
  • Marinated Broccoli-and-Cauliflower Salad
  • Glazed Carrot Flowers

Chicken Omu-Rice

1 serving.

This popular rice-stuffed omelette is known as omuraisu in Japan. For a bento, make sure to cook the egg through. You can use any leftover cooked meat instead of the chicken.


  • 3/4 cup (150g) cooked white rice
  • 2 large eggs
  • salt and pepper (use white pepper if you want the omelette without black specks)
  • olive oil for frying
  • 1/4 medium onion, chopped
  • 1/4 large red bell pepper, chopped
  • 1 teaspoon butter
  • 2 oz (60g) cooked chicken, chopped
  • 2 tablespoons ketchup, for the rice
  • ketchup for decoration, optional


  1. If you are using pre-frozen rice, defrost it before using.
  2. Beat the eggs with a pinch of salt and pepper.
  3. Heat a little olive oil in a nonstick frying pan over medium heat. Put in the onion and sauté until it starts to turn translucent. Add the chopped bell pepper and sauté until softened. Add the rice and butter, and sauté until the rice is well coated with oil and butter. Add the chicken and ketchup, and mix well. Season with salt and pepper.
  4. Remove the rice from the pan and wipe the pan out with a paper towel. Add a little more oil and heat the pan over high heat. When the pan is hot, add the eggs and spread it around rapidly. Turn the heat down to low, and leave the eggs to cook through completely. Remove from the heat until ready to pack.

Stir-Fried Kale with Sesame Seeds

2–3 servings.

I usually make this quick stir-fry for dinner and set aside a portion for next day’s bento.

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