Omurice (Japanese Omelette Rice)

Cook the chicken

Heat the oil in a frying pan over medium-high heat and cook the chicken for about 4 minutes, stirring now and then, until no pink remains. Add the onion, mushrooms and peas and cook for 3 more minutes until the onion softens.

• 1 tbsp vegetable oil
• 150 g chicken thigh
• ½ onion
• 50 g mushrooms
• 50 g frozen peas

✅ Done when: chicken is lightly browned with no pink inside and reaches 74°C/165°F internally; onion is soft

Make the ketchup rice

Add the rice, ketchup, half the salt and the pepper to the pan and stir-fry over medium-high heat for about 3 minutes, until the rice is evenly red and hot through. Shape into two oval mounds on serving plates.

• 350 g cooked rice
• 4 tbsp ketchup
• ¼ tsp salt (half of total)
• 1 pinch black pepper

✅ Done when: rice is uniformly red and steaming hot

Beat the eggs

In a bowl, beat 2 eggs with 1 tablespoon of the milk and a small pinch of the remaining salt. Beat the other 2 eggs with the rest of the milk and salt in a separate bowl, keeping the two omelette mixtures apart.

• 4 eggs
• 2 tbsp milk
• ¼ tsp salt (remaining half)

Cook the omelette

Melt half the butter in a small 16 cm (6-inch) non-stick pan over medium heat, then pour in one egg mixture. Stir quickly with chopsticks or a spatula for about 30 seconds, until just set underneath but still soft and creamy on top.

• 10 g butter (half)
• 1 portion beaten egg mixture, from step 3

✅ Done when: egg is softly set on the bottom but still creamy on top

Wrap and serve

Slide the omelette on top of a rice mound and tuck the edges underneath using a paper towel to shape it into an oval. Repeat with the remaining butter, egg mixture and rice mound, then decorate both omelettes with a little extra ketchup in a zigzag and serve.

• extra, to taste ketchup, to decorate
• 2 portions cooked omelette, from step 4
• 2 mounds ketchup rice, from step 2