Omurice

🛒 Ingredients

• Cooked Japanese Rice 150 g · 195 kcal
• Chicken Thigh, boneless, skinless, diced 100 g · 165 kcal
• Onion, diced 50 g · 20 kcal
• Frozen Peas 30 g · 25 kcal
• Ketchup 30 g · 30 kcal
• Large Eggs 165 g · 231 kcal
• Whole Milk 15 g · 9 kcal
• Unsalted Butter 10 g · 72 kcal

👨‍🍳 Instructions

1. Heat a large skillet over medium-high heat and melt 5g of butter. Add the diced chicken thigh and cook until browned, then add the diced onion and sauté until softened.
2. Add the frozen peas and cooked Japanese rice to the skillet. Stir in 20g of ketchup and a pinch of salt, mixing well until all ingredients are combined and heated through.
3. Transfer the ketchup rice to a plate, shaping it into an oval mound. Set aside to keep warm.
4. In a bowl, whisk the eggs with milk and a pinch of salt until well combined. Do not over-whisk.
5. Heat a small non-stick skillet over medium-high heat and melt the remaining 5g of butter. Pour the egg mixture into the hot skillet, swirling to coat the bottom evenly.
6. As the edges set, gently push the cooked egg towards the center with a spatula while tilting the pan to allow uncooked egg to flow underneath. Cook until the omelette is mostly set but still slightly moist in the middle.
7. Carefully slide the omelette onto the oval-shaped ketchup rice, positioning it to drape over the rice. Garnish with the remaining 10g of ketchup drizzled over the top.