Japanese Omelette Rice (Omurice)

1. 1

   Heat butter in a large pan. Add chicken pieces and cook for about 2 minutes. Add chopped onion and cook, stirring frequently, for about 5 minutes more, until translucent. Add cooked rice, toss, and cook for a couple of minutes more. Season to taste.

2. 2

   Clear a spot in the middle of the pan. Add ketchup in that spot and stir for 30 seconds until lightly caramelized. Mix ketchup with the rest of the pan contents.

3. 3

   Add the peas and toss until heated through. Transfer everything to a bowl.

4. 4

   Crack eggs into separate containers. Season beaten eggs with some salt (keep them separated). In a skillet, heat some vegetable oil and pour one egg into it, swirling to coat the pan in a thin layer. Cook until the top is set and put half of the rice and chicken mixture in the middle. Fold the sides over the mixture. Repeat with remaining egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.