This matzo ball soup recipe has been passed down through our family for many years. It is credited to our great-great-grandmother Bubbie Rose, according to certain family members. We feel that the addition of extra veggies and fresh dill by my husband, her great-great-grandson, distinguishes this soup from others on the market. Since this soup is so wonderful, there’s no need to save it for Passover.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
Ingredients
- 1 cup cooked white or brown rice
- 2 thin slices cooked ham, cubed
- 2 tablespoons ketchup
- 1 slice processed cheese food (Optional)
- 2 eggs
- salt and pepper, to taste
- 1 tablespoon ketchup
- ¼ teaspoon chopped fresh parsley
Instructions
- Heat a skillet over medium heat, and coat with cooking spray. Add cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until ingredients are well combined and heated through, about 8 minutes. Scoop mixture onto a serving bowl and shape into an oval.
- In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold eggs into a cocoon shape. When eggs are completely set, remove from the heat.
- Place omelet on top of rice and run a knife length-wise through the top layer of omelet. It should open like a butterfly and drape over rice. Top with final tablespoon of ketchup and a sprinkle of parsley.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 403 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 1300 mg |
| Sugars | 12 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! I made fried rice instead of combining ordinary rice with the ketchup, ham and cheese mixture. I also used shredded cheese instead of processed cheese food and it turned out perfectly! I have made this dish several times now, and one thing I always try to do is do my best to get the omelet fully cooked, then add the rice mixture directly onto one half of the omelet, then fold the other half over the rice, so it’s kinda like a calzone, as opposed to just putting the omelet on top of the rice. Either way it’s a great dish that is good for all hours of the day!
Great receipe!!! Thank you.
I used to make this all the time when I lived in Japan but didn’t know there was a name for it (learned it from a Korean friend) I’ve never been able to replicate it since moving back to the states. thank you so much for this recipe!!
Great dish! I saw it somewhere and I decided to try it on a whim. And I am glad I did. I ended up sharing half of it with my 15 year old daughter. I used slices of Forrest Ham cut in small pieces and a slice of precessed cheese. I’ll definitely will make it again! Maybe with some veggies…
I’ve so far made this one twice. Both times I was short on ham. The first attempt I used pre-crisped broken up bacon, it was a hit. The second time I used sausage which again worked very well. I’ve also used shredded Colby and Monterrey jack to good effect. I will defiantly make this one again.
A bit too ketchup-y
It was strange to this American mouth but delicious.
Yummy
This is a great! Omu-raisu is one of my favorite dishes from Japan. The processed cheese sort of threw me off at first, but now I see a little cheddar would only add more flavor to the yummy “omelet taste”. I like to use chicken most of the time instead of ham, but ham is great, too! One thing I was surprised about though was that it doesn’t call for all the yummy vegetables. I like frying up some chopped onion, peppers, julienned carrots, and chopped tomato before adding the rest of the ingredients. I think that really adds flavor and interest to the dish. My husband prefers an over-easy egg on his, and my kids like to eat theirs with toast and a strip of bacon. 😉 Yum! Overall, by it’s self, this is a great recipe though and can be made for breakfast or dinner!
I really loved this recipe! My fiancée (who’s more of a meat & potatoes man) wasn’t impressed: he thought it was very bland and could use more eggs.
A good starting point for making Omurice. Lots of room to experiment and make this to your liking. I used left over strips of beef from making stir fry the other night, cubed them up w/ a little garlic and spring onion.
Used leftover claypot rice with mushrooms and added in cheese and ketchup. Worked like a charm~
didn’t use cheeze and used chicken breast instead. was so good and healthier!
I nixed the parsley and used cubed hotdogs instead of ham out of necessity, but the family loved it!! It’s much better if you serve the rice folded into the omelets, though, as it is traditionally.
Followed recipe as directed except used Extra sharp shredded cheddar. Absolutely delicious!!! Never expected rice and eggs to taste so good together. I’ll be making this again!
Used Soyrizo to make it vegetarian. Have made it about 10 times so far, so it must be pretty good!
DELICIOUS! No ham or processed cheese on hand, but very good nonetheless. I substituted an extra sharp white cheddar for the processed cheese and luckily, upon cooking, the cheese mellowed out quite a bit giving the rice a nice consistency and a great taste in combination with the ketchup!
Added onion, skipped the cheese. Katsu instead of ketchup. Will fill omelet and add cheese with leftovers.
Used tofu instead of ham and reduced the cheese quite a bit. Loved it!!
This was a great way to use up some leftover brown rice I have from some takeout I had from the night before. I modified the recipe by using some lamb bacon and adding a small onion to the ingredients. I cut up the bacon into cubes and diced the onion. I cooked them together in the pan till the onion was translucent, then I added the rest of the rice ingredients. It added an extra 10 minutes to the cooking time.
I am Japanese and have made Omurice many times but using a processed cheese was new for me but it was good! Omurice is Japanese not Omo-rice as Korean. You may know Omo-rice for Korean maybe similar to Omurice but this is definitely Japanese Omurice that my mom used to make when I was a kid and living in Japan (I was born and rainsed in Japan).