Omurice

Adapted from Just One Cookbook.

Ingredients

• 1/4 onion (about 4 oz / 113 g), finely minced
• 3 oz boneless skinless chicken thigh, diced small
• 1 tbsp unsalted butter (for rice)
• 1 tbsp cooked green peas
• 1/2 tsp kosher salt, divided (for rice)
• Freshly ground black pepper
• 2 servings cooked Japanese short-grain rice (about 1 3/4 cups / 330 g), warm
• 5 tbsp ketchup
• 1 tsp Worcestershire sauce
• 4 large eggs, divided
• 1/2 tsp kosher salt, divided (for omelette)
• 2 tbsp unsalted butter, divided (for omelette)

Basics

1. Sauté onion in butter until tender, then add chicken and cook through.
2. Stir in ketchup and Worcestershire; cook briefly to reduce excess moisture.
3. Add warm rice, season with salt and pepper, then fold in peas.
4. Divide rice into portions and shape.
5. Beat eggs with a little salt; cook a soft omelette in butter.
6. Place rice on the omelette, fold/shape, and plate seam-side down.
7. Optional finish: drizzle extra ketchup on top.