Omurice

Ingredients

• ¾ lb boneless, skinless chicken thigh
• 1 medium onion
• ½ cup carrots
• 4 cup cooked white rice
• ½ cup ketchup
• 1 tbsp soy sauce
• 8 eggs
• 4 tbsp milk
• 2 tbsp butter
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp parsley (optional)

Steps

1. Dice chicken thighs into small, bite-sized pieces. Finely chop onion and carrots.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
3. Add remaining 1 tablespoon of vegetable oil to the skillet. Sauté onion and carrots until softened, about 5 minutes. Return chicken to the skillet.
4. Add cooked rice, 1/2 cup ketchup, and soy sauce to the skillet. Stir well to combine and cook for 5-7 minutes, breaking up any clumps of rice, until heated through and flavors are melded. Season with salt and pepper to taste. Divide the ketchup rice into 4 portions and shape each into an oval on a plate.
5. Whisk 2 eggs with 1 tablespoon of milk and a pinch of salt until well combined for each omelet. Melt 1/2 tablespoon of butter in a small non-stick skillet over medium heat.
6. Pour one portion of the egg mixture into the hot skillet. Cook without stirring until the edges set, then gently push the cooked egg towards the center, tilting the pan to allow uncooked egg to flow underneath. Cook until the omelet is mostly set but still slightly moist on top.
7. Carefully slide the omelet over one portion of the ketchup rice, covering it completely. Repeat for the remaining portions. Garnish with extra ketchup and chopped parsley, if desired.