Omurice

Name: Omurice
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 large eggs; 2 cups day-old cooked rice; 1/2 cup chicken breast (diced); 1/4 cup yellow onion (finely chopped); 3 tbsp ketchup; 1 tbsp butter; 1 tbsp neutral oil; pinch of salt

An omelette made with fried rice, usually topped with ketchup.

25 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Heat neutral oil in a skillet. Sauté the chopped onions until soft, then add the diced chicken and cook until no longer pink (about 4 minutes).

2
Add the cold day-old rice to the skillet, using a spatula to break up any clumps. Sauté until warmed through.
3
Stir in 2 tablespoons of ketchup and a pinch of salt, tossing the rice until every grain is evenly coated in a bright red hue. Remove the chicken rice from the pan and wipe the pan clean.
4
In a small bowl, whisk the eggs vigorously with a pinch of salt until perfectly smooth with no visible egg whites.
5
Melt the butter in the skillet over medium heat. Pour in the eggs, stirring rapidly with chopsticks for 10 seconds to create small curds, then let it set into a thin, soft, bright yellow omelette (the top should remain slightly runny).
6
Spoon the hot chicken rice into the center of the omelette in an oval shape. Carefully fold both edges of the egg over the rice. Place a plate upside down over the skillet and quickly flip to invert the perfect oval omurice onto the plate. Top with a final squiggle of ketchup.

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