Japanese Omurice

Ingredients

• 2 cups Cooked Japanese short-grain rice
• 150 grams Chicken thigh, cut into bite-sized pieces
• 0.5 piece Small onion, finely diced
• 0.25 cup Frozen peas and carrots
• 4 tablespoons Tomato ketchup
• 1 teaspoon Soy sauce
• 4 pieces Large eggs
• 2 tablespoons Whole milk
• 2 tablespoons Unsalted butter
• 1 tablespoon Vegetable oil
• 1 pinch Salt and black pepper

Instructions

1. 1

   Heat vegetable oil in a large skillet over medium heat and sauté the onion until translucent.

2. 2

   Add the chicken pieces to the skillet and cook until they are no longer pink.

3. 3

   Stir in the peas and carrots, then add the cooked rice, breaking up any clumps with a spatula.

4. 4

   Add 3 tablespoons of ketchup, soy sauce, salt, and pepper; mix thoroughly until the rice is evenly coated and slightly caramelized.

5. 5

   Divide the fried rice into two portions and shape each into an oval mound on separate serving plates.

6. 6

   In a small bowl, whisk 2 eggs with 1 tablespoon of milk and a pinch of salt for the first omelet.

7. 7

   Melt 1 tablespoon of butter in a clean non-stick pan, pour in the egg mixture, and cook quickly to form a thin, soft omelet.

8. 8

   Slide the omelet onto one rice mound, tucking the edges under, and repeat for the second portion; top with the remaining ketchup.