A comforting Japanese classic featuring savory ketchup fried rice with chicken, wrapped in a silky, soft-scrambled omelette — the beloved dish often seen in anime.
Skinless chicken thighCut diagonally into small squares~300 gest.
OnionMinced, keeping root intact while cutting1
Unsalted butterFor sautéing chicken rice1 tbsp
Salt~½ tspest.
Freshly ground black pepper~¼ tspest.
Ketchup5 tbsp
Worcestershire sauce1 tsp
Cooked rice2 servings
Green peas1 tbsp
Large eggsPer omelette serving2
Kosher saltMixed into beaten eggs¼ tsp
Unsalted butterFor cooking the omelette1 tbsp
Ketchup (for garnish)Drizzled on top at the end~2 tbspest.
Steps
1
Slice the skinless chicken thigh diagonally into strips, then cut into small squares. This technique helps the chicken cook evenly and absorb flavor quickly.
2
Mince the onion, keeping the root intact for stability while making horizontal then vertical cuts, then mix it together.
3
Melt butter in a large pan over medium heat, then sauté the minced onion until soft and fragrant.
4
Add the chicken pieces, season with salt and pepper, and cook until fully done and no longer pink.
5
Lower the heat, stir in the ketchup and Worcestershire sauce, and let excess moisture evaporate to prevent soggy rice.
6
Add the cooked rice, gently breaking apart any clumps with a spatula for even texture and coating.
7
Season with salt and pepper, mix in the green peas, and combine well. This makes about three servings; freeze any extra for later.
8
Transfer one portion of the fried rice into a small bowl and shape it into a football shape for easy wrapping later.
9
Crack two eggs into a bowl and beat with chopsticks in a zigzag motion for a smooth texture. Add a pinch of kosher salt and strain to remove stringy bits.
10
Melt butter in a non-stick pan over medium heat, coat the surface evenly, then pour in the egg mixture. Stir quickly in a spiral motion with chopsticks while shaking the pan to form small, soft curds.
11
Stop stirring once the eggs are half-set and still slightly runny, then tilt the pan to spread the uncooked egg evenly across the surface.
12
Place the shaped rice in the center of the omelette, turn off the heat, and set the pan on a damp towel to cool slightly, keeping the omelette pale yellow instead of browned.
13
Fold the omelette over both sides of the rice to wrap it, then invert the pan onto a plate so the seam faces down.
14
Use a paper towel to gently mold the omurice into a neat football shape.
15
Finish by drizzling ketchup in a zigzag pattern on top, then serve and enjoy.
PrimedTableBETA
