Ingredients:

  • 1 cup (200g) cooked short-grain rice (day-old rice is best)
  • 4 oz (115g) boneless, skinless chicken thigh, diced into ¼-inch pieces
  • ¼ cup (50g) onion, finely diced
  • ¼ cup (30g) carrots, finely diced
  • ¼ cup (30g) frozen peas, thawed
  • 1 tbsp ketchup
  • 1 tsp soy sauce
  • ½ tsp Worcestershire sauce
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste
  • 4 large eggs
  • 2 tbsp milk or cream
  • 1 tbsp unsalted butter, divided
  • Salt and black pepper to taste
  • Ketchup, for drizzling
  • Optional: Chopped parsley or green onions

Instructions:

  1. Heat oil in skillet. Sauté onion and carrots until softened. Add chicken and cook until cooked through. Add peas and cook for 1 minute.
  2. Add rice to the skillet. Break up any clumps. Stir in ketchup, soy sauce, and Worcestershire sauce. Season with salt and pepper. Mix thoroughly and remove from heat.
  3. In a bowl, whisk together two eggs, 1 tbsp milk (or cream), salt, and pepper per omelette.
  4. Heat half the butter in one non-stick pan over medium heat. Pour in half of the egg mixture.
  5. As the bottom sets, gently push the cooked egg towards the center, tilting the pan to allow uncooked egg to flow underneath. This creates soft curds.
  6. When the omelette is mostly set but still slightly runny in the center, spoon half of the chicken fried rice into the center of the omelette.
  7. Use a spatula to gently fold the omelette over the rice, creating an oblong shape. Transfer the omurice seam-side down onto a plate. You can shape it with paper towels if desired, pressing gently along the top.
  8. Repeat steps 3-7 for the second serving.
  9. Drizzle ketchup over the omelette. Garnish with chopped parsley or green onions, if desired. Serve immediately.