Japanese Omurice

Ingredients

• 2 cups Cooked white rice
• 1/2 cup Chicken thigh, diced small
• 1/4 cup Onion, finely diced
• 2 tbsp Frozen peas
• 4 tbsp Ketchup
• 1 tsp Soy sauce
• 4 Eggs
• 2 tbsp Milk
• 2 tbsp Unsalted butter
• 1 tbsp Vegetable oil
• to taste Salt and black pepper

Steps

1. Heat oil in a large skillet over medium heat. Add the chicken and cook until no longer pink.
2. Add the onions and cook until softened, about 3 minutes. Stir in the peas.
3. Add the rice to the skillet, breaking up any clumps. Stir in 3 tablespoons of ketchup and the soy sauce. Season with salt and pepper. Cook for 2-3 minutes until the rice is evenly coated and heated through.
4. Divide the rice into two portions and shape each into an oval mound on individual serving plates. Set aside.
5. In a small bowl, whisk 2 eggs with 1 tablespoon of milk and a pinch of salt.
6. Melt 1 tablespoon of butter in a clean non-stick pan over medium-low heat. Pour in the egg mixture.
7. Quickly stir the eggs with chopsticks or a fork until they start to set but remain slightly runny on top. Fold the edges in to create an oval shape or simply slide the flat omelet over one rice mound.
8. Repeat the process for the second omelet. Top each dish with a drizzle of the remaining ketchup and serve immediately.