Omurice (chicken ketchup rice omelette)

Method

1. 01

   Warm and hold the rice

   Warm the cooked short-grain rice until pliable, then keep 360 g covered while preparing the chicken rice and omelettes.

   

2. 02

   Dice the chicken and onion

   Cut the chicken into 1.5 cm dice and the onion into 5 mm dice; beat the eggs in a separate bowl and keep the salt and pepper ready.

   

3. 03

   Cook the chicken and onion

   Melt 15 g butter in a wide skillet over medium heat. Cook the onion for 2 minutes, add the chicken, and stir-fry 4–5 minutes until no pink remains and the thickest piece reaches 74°C.

   

4. 04

   Cook down the tomato seasoning

   Lower the heat slightly. Add 60 g ketchup and the Worcestershire sauce to the chicken and onion, stirring for 1–2 minutes until the excess moisture evaporates.

   

5. 05

   Fold in the rice

   Add the warm rice, salt, and pepper. Fold until evenly red and dry rather than wet, cook 2–3 minutes, then divide and shape into two compact ovals.

   

6. 06

   Cook fully set omelettes

   Use the remaining 15 g butter in a clean nonstick skillet over medium heat. Cook half the beaten egg as a thin sheet for 1–2 minutes until no liquid remains and the centre reaches 74°C; repeat for the second sheet.

   

7. 07

   Wrap each rice oval

   Place one rice oval in the centre of each fully set omelette. Fold the egg edges over the rice, then turn seam-side down onto a plain plate.

   

8. 08

   Cut open and add one ketchup stripe

   Cut one small opening along the top of each omelette to reveal the chicken tomato rice inside. Spoon the remaining 15 g ketchup as one broad, uninterrupted stripe over the centre; do not write, draw, or add garnish.