Japanese Omelette Rice

INGREDIENTS

Rice

• 100 g yellow onion(s) – finely diced
• 2 tsp olive oil
• 1 tsp unsalted butter
• 150 g chicken breast – cut into small pieces
• 40 g chestnut mushrooms – (or mushrooms of choice) thinly sliced
• 1 tbsp white wine
• 200 g cooked Japanese short-grain rice
• 1 pinch salt
• 1 pinch black pepper
• 3 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 1 tbsp green peas
• 1 pinch dry parsley

Omelette

• 6 medium egg(s)
• 2 tbsp milk
• 1 tsp olive oil

INSTRUCTIONS 

Ketchup Fried Rice

1. First, heat your pan on medium with 2 tsp olive oil and 1 tsp unsalted butter. Once the butter has melted, add 100 g yellow onion(s) and sauté until softened.
2. Once the onions are softened, add 150 g chicken breast and 40 g chestnut mushrooms to the pan.
3. Add 1 tbsp white wine to the pan and fry everything until the chicken is cooked through.
4. Add 200 g cooked Japanese short-grain rice with 1 pinch salt and 1 pinch black pepper.
5. Add 3 tbsp tomato ketchup and 1 tsp Worcestershire sauce and mix until evenly distributed.
6. Add 1 tbsp green peas with 1 pinch dry parsley. Stir fry for one minute and then remove the pan from the heat.
7. Set aside for now. (Cover to keep it warm or see note.)

Omelette

1. Heat a small separate non-stick pan on medium, this will be for the omelette.
2. Crack 6 medium egg(s)s into a large bowl and add 2 tbsp milk and 1 tsp olive oil. Whisk for 1 minute or until well combined.
3. Strain the eggs through a fine mesh sieve to ensure even coloring.
4. Add a small amount of cooking oil to the pan and then spread it around evenly with kitchen paper. This will stop too many brown spots from appearing on the surface of the omelette.
5. Pour two eggs-worth of the egg mixture into the pan and whisk with chopsticks until it starts to set. This step is important to make the omelette fluffy and soft.
6. Swirl the pan around from time to time to coat the edges of the pan.
7. Once it’s half cooked, add one portion worth of fried rice to the center of the omelette and shape it into an American football shape.
8. Use a spatula to carefully separate the edges of the omelette from the pan and fold one side over the top of the rice.
9. Repeat on the other side. It’s ok if you can’t close the omelette since this will be hidden underneath. (Don’t try to force it as this can cause the omelette to break.)
10. Slide the spatula under the omelette to ensure it’s not stuck to the pan, then flip it onto a plate.
11. Cover the omurice with plastic wrap (or kitchen paper) while it’s still warm and press the edges in to neaten up the shape.
12. Repeat until you’ve used all of the omelette mixture and fried rice.
13. Garnish with ketchup and parsley for decoration.
14. Serve and enjoy!