Japanese Omurice

For 2 servings

Ingredients:

For the omu (omelette):

4 eggs

4 tbsp milk

pinch of salt

4 tsp oil

For chicken rice:

1 tbsp butter

1/4 onion- finely chopped

120g chicken thigh fillets- cut in small cubes

1 Japanese cup of rice (180g)

2 tbsp parsley -finely chopped

4 tbsp tomato ketchup or tomato sauce

salt and black pepper

Method:

Cooking chicken rice:

1. Wash the rice and cook in your rice cooker or follow the packet instructions if

boiling your rice in a pot.

2. Heat a large frying pan over low to medium heat and add butter. Melt the butter

and add onion, then chicken and season with salt and pepper. Cook until chicken

has turned white.

3. Add cooked rice and stir using a wooden spatula for 2-3 minutes until the rice is

well coated with the chicken and onion.

4. Add tomato ketchup or sauce, mix until the rice is all coated with the ketchup.

Add the parsley.

5. Remove from the heat and set aside in a large bowl.

Making the omelette:

1. In a small bowl, crack 2 eggs, add 2 tbsp milk, a pinch of salt.

2. To make the omelette, you’ll need a fry pan. Add 2 tsp oil over medium to high

heat for 1 minute.

3. Pour the egg mixture, spread evenly over the base of the frypan. Turn off the

heat while half cooked.

4. Pour half of the chicken rice into the centre of the omelette. Fold the omelette

with the rice. Cover the pan with a big plate to flip the omelette.

5. Repeat step 1-5 to make another omelette.

6. Serve with green vegetables and more ketchup on top of the omelette (optional).

Notes:

For the omelette, a non-stick pan is preferred, which will enable the egg mixture

to hold better. This ketchup flavoured chicken rice is one of the most popular

children’s dishes in Japan.

I remember we used to order at the restaurant at my local department store.

My mother also used to make her version of Omurice. Enjoy this all-time favourite!