Japanese Omelette Rice is a classic dish featuring ketchup flavored rice cooked together with chicken and peas, and topped with a layer of an omelette. Kids love it!
Cuisine Japanese
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Calories 539kcal
Author CookingTheGlobe
Ingredients
2tablespoonsbutter
2skinless, boneless chicken thighs(about 8 oz or 230g), cut into 1-inch pieces
½cupfinely chopped onion
2cupscooked rice
salt and black pepper, to taste
4tablespoonsketchup, plus more for serving
4tablespoonsfrozen green peas
2large eggs, beaten separately
vegetable oil, for frying
Instructions
In a large pan, melt the butter, and add the chicken. Cook for about 2 minutes, until opaque, but still not cooked through. Add the onion and cook, stirring, until translucent for 4-5 minutes more.
Add the rice and toss to combine. Cook for few more minutes. Season to taste.
Push the rice to the edges of the skillet, clearing a bare spot. Add the ketchup and stir with a spatula for 30 seconds until lightly caramelized. Now mix the rice and ketchup together. Add the frozen peas and toss for a minute, until heated through. Transfer the rice and chicken mixture to a bowl and keep it warm.
Now we will make two egg crepes. Season the eggs with a pinch of salt. Heat a few drops of the vegetable oil in a skillet, and pour the mixture of one egg into it, swirling to coat the pan in a thin layer. Let cook until the top is set, then put the half of the rice and chicken mixture in the middle of the omelette. Fold both sides over the rice mixture. That's it! Repeat the same with the remaining egg.