Omurice

Ingredients

• 2 tablespoons unsalted butter
• 1/2 onion, diced
• 1 boneless skinless chicken thigh, diced small
• 1/2 cup carrot, finely diced
• 1/2 cup frozen peas
• 3 cups cooked white rice, cold
• 4 tablespoons ketchup, plus more for serving
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large eggs
• 4 tablespoons milk
• 2 tablespoons unsalted butter, for the omelets
• 2 tablespoons chopped parsley, for garnish

Method

1. 1

   Melt 2 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and chicken, and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.

   5:00 · Cook chicken and onion
2. 2

   Add the carrot and peas, and cook, stirring, until the carrot softens slightly, about 3 minutes.

   3:00 · Cook vegetables
3. 3

   Add the cold rice, breaking up any clumps, and stir to combine with the chicken and vegetables.

4. 4

   Add the ketchup, soy sauce, salt, and pepper. Stir and fry until the rice is evenly coated and heated through, about 4 minutes. Remove from heat, divide into 4 portions, and shape each into an oval mound on a plate.

   4:00 · Fry ketchup rice
5. 5

   Whisk 2 eggs and 1 tablespoon milk together in a small bowl until smooth, repeating to make 4 separate egg mixtures.

6. 6

   Wipe out the skillet and melt 1/2 tablespoon butter over medium-low heat. Pour in one portion of the egg mixture, swirling to coat the pan evenly.

7. 7

   Cook the eggs, gently stirring with a spatula for the first 20 seconds, then let set undisturbed until mostly cooked but still slightly runny on top, about 1 minute 30 seconds.

   1:30 · Cook omelet
8. 8

   Slide the omelet on top of one rice mound, letting it drape over the sides, then fold or tuck the edges underneath. Repeat with the remaining butter, egg mixture, and rice mounds.

9. 9

   Drizzle each omurice with additional ketchup, garnish with chopped parsley, and serve immediately.