23min 4 ppl
Omurice
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
550 kcalper person
Protein 22g
Carbs 65g
Fats 20g
About this dish
Chicken fried rice cooked with ketchup until sticky-sweet, then wrapped in a paper-thin omelette that is slit open to spill softly over the top. A retro Japanese diner classic that is really just very good fried rice in disguise.
Allergy Info
Dairy, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely diced1
Meat & Poultry
- Chicken Thighsboneless, skinless, diced300 g
Dairy & Eggs
- Butter20 g
- Eggsbeaten, 2 per omelette8
Dried Goods
- Cooked short-grain rice600 g
Spices & Seasonings
- Salt3 g
- White pepper2 g
Oils & Condiments
- ketchup90 ml
Utensils
- Large frying pan
- Mixing bowl
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Dice the chicken thighs and onion.
Approx. 5 minutes
2
Melt half the butter in a large frying pan over medium heat and cook the onion for 4 minutes until soft.
Approx. 4 minutes
3
Add the chicken and cook for 8 minutes, stirring, checking the centre reaches 74°C with a meat thermometer.
Approx. 8 minutes
4
Add the cooked rice and 60 millilitres of the ketchup, and stir-fry for 5 minutes until every grain is coated and hot through.
Approx. 5 minutes
5
Season with the salt and white pepper, then divide the rice between plates and mound each portion into an oval.
Approx. 3 minutes
6
Beat two eggs at a time, melt a little of the remaining butter in a clean pan over medium heat, and swirl in the eggs to a thin, even round.
Approx. 3 minutes
7
Cook the omelette for a further minute until just set but still glossy on top, then slide it over a rice mound and slit it down the middle so it drapes open.
Approx. 4 minutes
8
Repeat with the remaining eggs, then drizzle each omelette with the remaining ketchup and serve immediately.
Approx. 2 minutes
