Omurice

Ingredients

• 2 tbsp neutral oil, divided
• 20 g butter, divided
• 1 small onion, finely diced
• 160 g boneless chicken thigh, cut into 1 cm pieces
• 50 g frozen peas or finely diced carrot
• 400 g cooked rice, cooled (about 2½ cups, day-old is best)
• 4 tbsp tomato ketchup, plus extra for serving
• 1 tsp light soy sauce
• salt and black pepper, to taste
• 6 eggs
• 2 tbsp milk
• 1 pinch salt, for the eggs
• 1 tbsp chopped fresh parsley or coriander, to garnish (optional)

Instructions

1. Break the rice up with your fingers so there are no clumps. Beat 3 eggs with 1 tbsp milk and a pinch of salt in one bowl, and the other 3 eggs with the remaining milk in a second bowl. Keep both bowls near the stove.
2. Heat 1 tbsp oil and half the butter in a large wok or skillet over medium-high heat. Add the onion and cook, stirring, until soft and translucent.
3. Add the chicken with a pinch of salt and pepper. Cook, stirring often, until no pink remains and the pieces are lightly golden. The centre of a piece should reach 74°C.
4. Stir in the peas or carrot and cook until heated through. Add the ketchup and soy sauce and let it bubble for 30 seconds so the raw tomato taste cooks off.
5. Add the rice and toss over high heat, pressing out lumps, until every grain is evenly coloured and hot. Taste and adjust the salt and pepper. Divide into two portions and shape each into an oval mound on a plate.
6. Wipe the frying pan clean and heat it over medium heat with ½ tbsp oil and a quarter of the butter. When the butter foams, pour in one bowl of eggs.
7. Stir the eggs in small circles with chopsticks or a fork for about 20 seconds, then stop. Let the base set, with the top still glossy and slightly wet, for about 30 seconds.
8. Tilt the pan, fold the near edge over the centre, then slide the omelette over one rice mound, seam side down. Tuck the edges under with a spoon to neaten. Repeat with the second portion.
9. Squeeze ketchup over the top in a zigzag, scatter with herbs and serve straight away.

Tips

• Cold, day-old rice fries into separate grains. If using fresh rice, spread it on a tray and cool it for 15 minutes first.
• Keep the omelette pan at medium heat. If the eggs puff up and brown, the pan is too hot and the omelette will turn rubbery.
• For a firmer omelette that is easier for beginners, cook it for an extra 30–40 seconds before folding.
• Eggs here are left soft in the centre. If serving young children, pregnant guests or anyone vulnerable, cook the omelette until fully set.