Chicken Ketchup Rice Omelette (Omurice)

By Sprig Originals ✓ · cooked up in Sprig

A Japanese family-restaurant classic that kids adore: buttery ketchup-seasoned rice with tender chicken and sweet peas, wrapped in a soft, just-set omelette and finished with a squiggle of ketchup. Mild, gently sweet and completely un-spicy, it comes together in one skillet with pantry staples and turns leftover rice into a dinner everyone asks for again.

Ingredients

• 3 tbsp butter, divided
• 1 small onion, finely chopped
• 350 g boneless skinless chicken thighs, cut into 1 cm pieces
• 1/2 cup ketchup, plus more for drizzling
• 1 tsp soy sauce
• 4 cups cooked short-grain rice, cold (day-old is best)
• 1/2 cup frozen peas
• 1/2 tsp salt

• 8 large eggs
• 3 tbsp milk

Instructions

1. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onion and cook for 3 minutes until softened, then add the chicken and cook, stirring, for 5 to 6 minutes until no longer pink in the middle.
2. Stir in the ketchup and soy sauce and cook for 1 minute, letting the ketchup darken slightly and cling to the chicken — this cooks off the raw tomato tang.
3. Break up the cold rice with your hands and add it to the pan along with the frozen peas and salt. Stir over medium heat for 3 to 4 minutes until every grain is evenly orange and steaming hot. Scrape into a bowl, divide into 4 equal mounds, and cover to keep warm. Wipe the skillet clean.
4. Whisk the eggs and milk together with a pinch of salt until completely smooth and no streaks of white remain.
5. Melt 1/2 tablespoon butter in the skillet over medium-low heat. Pour in one quarter of the egg mixture and swirl to coat the base. Cook for 60 to 90 seconds, gently pulling the set edges toward the centre once or twice, until the omelette is set underneath but still glossy and barely soft on top.
6. Spoon one mound of rice onto the half of the omelette nearest the handle, fold the far side over it with a spatula, then slide it onto a plate seam-side down. Repeat with the remaining butter, egg and rice to make 4 omurice, and finish each with a zigzag of ketchup.

Chef's tips

Nutrition (per serving, estimated)

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