Omurice (Japanese-Style Omelet Rice)

Steps

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1. 1
   Mince the onion finely and cut the chicken into small pieces, then season with salt and pepper.
   ▶ ≈1:47
2. 2
   Crack eggs into a bowl, beat well, add water, and mix thoroughly.
   ▶ ≈2:20
3. 3
   Heat vegetable oil in a pan over medium heat for about 30 seconds, add chicken and onion, season with salt and pepper, and stir-fry for about 2 minutes until the chicken is cooked through.
   ▶ ≈2:43
4. 4
   Add the rice, breaking it up as you mix, then add ketchup and Worcestershire sauce, stir well, and stir-fry over medium heat for about a minute or more to evaporate moisture and allow rice to brown slightly. Finish by adding butter and mixing through.
   ▶ ≈3:39
5. 5
   Heat vegetable oil in a 22cm pan over medium heat for about 30 seconds until well preheated. Pour all the egg mixture in at once and continuously stir with a rubber spatula to create a semi-cooked omelet.
   ▶ ≈5:00
6. 6
   Gently stretch the omelet, then let it set for about 10 seconds to firm the bottom, and turn off the heat. Place the chicken rice in the center of the omelet.
   ▶ ≈5:53
7. 7
   Fold one side of the omelet over the rice, then fold the other side to cover, and use the edge of the pan to help shape.
   ▶ ≈6:14
8. 8
   Turn the heat back on and cook gently for 5 to 10 seconds to help the omelet release from the pan, then turn off the heat. Hold the pan handle with an overhand grip, place a plate over it, and flip to invert.
   ▶ ≈6:40
9. 9
   Tuck any scattered rice back into place and gently shape with paper towels to achieve a smooth finish. Optionally drizzle with ketchup to taste.
   ▶ ≈7:02