Omurice (Chicken and Ketchup Fried Rice in an Omelette)
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Ingredients
- 300 g chicken breast fillets, diced
- 1 onion, finely chopped
- 500 g cooked long-grain rice, cold
- 5 tbsp tomato ketchup
- 6 eggs
- 20 g unsalted butter
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 32.3 g
- Carbohydrate
- 43.7 g
- of which sugars
- 7.4 g
- Fat
- 18.1 g
- of which saturates
- 6.1 g
- Fibre
- 1.3 g
- Salt
- 0.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large frying pan over a medium-high heat and cook the onion for 4 minutes until soft.
- 2
Add the chicken and cook for 5-6 minutes until no pink remains.
- 3
Add the cold rice, breaking up any clumps, and stir-fry for 3-4 minutes until hot through, then stir in 3 tbsp of the ketchup and set aside, keeping warm.
- 4
Beat the eggs. Melt a quarter of the butter in a small non-stick pan over a medium heat, pour in a quarter of the egg and swirl to coat the base.
- 5
Cook for 1-2 minutes until just set but still a little soft on top, then spoon a quarter of the chicken rice onto the centre and fold the omelette over it, or slide it over using a plate.
- 6
Repeat to make 4 omelettes, then drizzle each with the remaining ketchup to serve.
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