66 Japanese Curry Omelette Rice

Nancy Chung


Perfect for lunch or dinner!


★★★★★ 1 vote

20 Min
10 Min
Pan Fry


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3 small
scallops cut half
1/4 medium
red bell pepper chopped
2 small
whole egg
1/4 medium
green bell pepper chopped
2 tsp
curry powder
1/2 tsp
salt and pepper
1 c
rice grain
1 stem chopped green onion
1 Tbsp
soy sauce
1/4 small
yellow onions chopped
6 medium
shrimp chopped
1 tsp
2 clove
minced garlic
1 tsp
sesame seed
1 tsp
corn starch

How to Make 66 Japanese Curry Omelette Rice


  • 1Cut the chicken breast, scallops and shrimp into small cubes
  • 2Prepare marinade: Add salt, cooking wine, corn starch and soy sauce. Add marinate to chicken,scallops and shrimp. Marinate for 10 minutes. Set aside.
  • 3Add oil to the frying pan and fry the garlic till golden. Then put in the marinated chicken, scallop and shrimp. You can add more cooking wine for flavor. Once fully cooked set aside
  • 4Stir fry the onion, red bell pepper, green pepper and sesame oil. Once cooked set aside
  • 5Add the rice to the stir fry pan with curry powder and ketchup. Cook till rice is fully seasoned.
  • 6Once rice is fully seasoned combine all the ingredients and stir fry together.
  • 7Add a little salt, soy sauce and pepper to preference. Set aside rice mixture aside so you can cook the egg.
  • 8Mix 1/2 teaspoon corn starch with 1 teaspoon water then add then mix in the eggs. **The corn starch mixture helps the eggs stay intact when wrapping later*. Then add a little oil in the pan and create an omelette.
  • 9Take the fried rice mixture and place it in the center of the omelette. Use either chopsticks or a spatula to fold over the egg like a burrito.
  • 10Put the curry omelette rice on the plate and add ketchup and sesame seeds on top. Enjoy!

Printable Recipe Card

About 66 Japanese Curry Omelette Rice

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Japanese

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