← Nouns Cooking · Japanese

Ingredients

• 1 tbsp Butter
• ¼ Onion, finely diced
• 100 g boneless chicken thigh, cut into 1 cm pieces
• 30 g frozen peas
• 5 tbsp Ketchup
• 1 tsp Worcestershire sauce
• 300 g cooked Japanese short-grain rice (about 2 bowls)
• ¼ tsp Salt
• 1 pinch Black pepper
• 4 Eggs
• 2 tbsp Milk
• 1 pinch Salt
• 2 tbsp Butter
• 2 tbsp ketchup, to decorate

Method

1. Melt 1 tbsp butter in a frying pan over medium heat. Fry the onion for 2–3 min until soft, add the chicken and cook for 4–5 min, until it is white all the way through.
2. Stir in the peas, ketchup and Worcestershire and cook for 1 minute so the ketchup darkens a little. Add the rice and toss for 2–3 min until evenly coloured and piping hot. Season, then shape into two oval mounds on plates.
3. For the first omelette, beat 2 eggs with 1 tbsp milk and a pinch of salt.
4. Heat 1 tbsp butter in a 20 cm non-stick pan over medium-high heat until it foams. Pour in the eggs and stir quickly with chopsticks for about 30 seconds, then stop and let the base set while the top stays soft and creamy.
5. Slide the omelette over one rice mound and tuck the edges under with kitchen paper for a neat shape. Repeat with the rest of the eggs and butter.
6. Zigzag ketchup over the top and serve straight away.

Tips

• Leftover rice that has been chilled fries best; break up any clumps before adding it.
• Contains egg, dairy and wheat (Worcestershire). Swap the chicken for mushrooms for a meat-free version.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101