The fried rice omelette is peak local breakfast creativity—a fluffy egg blanket wrapped around savory island-style fried rice. It’s what happens when Chinese and Japanese cooking traditions meet Hawaiian appetite, and it’s absolutely glorious.

Every mom in Hawaii has her own version. Some use char siu (Chinese BBQ pork), others use Spam or bacon. The rice might be day-old white rice or leftover mixed plate rice. That’s the beauty of this dish—it’s made with whatever you’ve got.

Overhead flat lay of fried rice omelette ingredients including leftover rice, eggs, Spam, green onions, soy sauce, sesame oil, and vegetables in prep bowls
Mise en place for the fried rice omelette – leftover rice is the secret weapon

For the Fried Rice

For the Omelette

For Serving

Make the Fried Rice

Make the Omelette

Fluffy golden omelette being folded over fried rice in a pan, egg wrapping around rice filling
The fold – wrapping the golden egg around the fried rice filling
Golden fluffy egg omelette stuffed with Hawaiian fried rice, topped with green onions and drizzled with soy sauce on a plate
The finished fried rice omelette – golden egg stuffed with savory island fried rice

Tips for the Perfect Omelette

  • Use cold rice – Fresh rice is too wet and gets mushy
  • High heat for fried rice – You want that wok hei (breath of the wok) char
  • Medium heat for omelette – Too hot and the eggs will brown before setting
  • Don’t overfill – About 1 cup of fried rice per omelette is plenty

Variations

  • Spam Fried Rice Omelette: Use diced Spam instead of char siu (see our Spam and Rice recipe)
  • Portuguese Sausage Version: Slice and brown Portuguese sausage
  • Veggie Style: Skip the meat, add more vegetables
  • Loco Moco Style: Top with gravy and another fried egg

More Hawaiian Breakfast Recipes

Love island-style mornings? Try these other breakfast favorites: