Omurice

RecipenKitchen Recipe 35 min · Serves 2 · Japanese

Why make it Ketchup-seasoned chicken rice wrapped in a soft, silky egg omelette. It's a comforting Japanese home-style lunch that comes together in one pan in about 35 minutes.

You’ll need

Serves 2 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 + 5 more in the full recipe

1 Step 1 of 9 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 Step 2 of 9 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 Step 3 of 9 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 Step 4 of 9 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 Step 5 of 9 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. The last 4 steps are in the full recipe.

Cook’s tip Cold, day-old rice fries into separate grains. If using fresh rice, spread it on a tray and cool it for 15 minutes first.

Omurice

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