Omurice - Omelette Rice

Omurice - Omelette Rice

Prep Time:5 minutes

Cook Time:15 minutes

Total Time:20 minutes

Course: Rice, Rice dish

Cuisine: Europian/Japanese, Japanese

Servings: 2 serves

Calories: 565kcal

Author: Shihoko | Chopstick Chronicles

Ingredients

Chicken Ketchup Rice

• 2 cups cooked rice
• 150 g chicken breast
• half onion
• half a medium carrot
• 1/4 cup frozen green peas
• 2 tbs ketchup
• 1 tbsp olive oil
• Salt and pepper to taste

Omelette

• 4 eggs
• 1 tbsp olive oil

Metric - US Customary

Instructions

• Chop the chicken, onion, carrot, and capsicum into small cubes.
• Heat the olive oil in a large frying pan over high heat.
• Add the chicken to the pan and cook until the meat has all turned white.
• Add the vegetables and cook until the onion becomes translucent.
• Add the ketchup and mix it all together.
• Add the rice and mix in until the rice is all coated with the ketchup.
• Add thawed frozen pea to the ketchup rice and mix them together.
• Flavour with salt and pepper.
• Remove from heat and set aside in a large bowl.
• In a small bowl crack and beat 2 eggs.
• Heat the large frying pan with 1/2 tbsp olive oil over medium heat and pour in the egg, allowing it to spread all over the bottom frying pan and slightly scramble the middle without breaking the omelette.
• Turn off the heat, and pour half the ketchup rice into the centre of the omelette.
• Push the omelette and rice to one side of the pan and fold in the sides of the omelette to wrap the rice.
• Hold a plate beside the omelette and tip the pan a bit to slide the omelette on to the plate so that it flips on to the plate so the egg is on top covering the rice.
• Repeat these steps again for the next 2 eggs and remaining chicken rice then serve!

Source article here