Omurice with Ketchup Chicken Rice Wrapped in Egg

What you need

• 150 g (5 oz) boneless chicken thigh, or breast
• 1/2 onion, finely chopped
• 1 tbsp neutral oil
• 25 g (2 tbsp) butter, divided
• 5 tbsp ketchup, plus extra for serving
• 1 tsp Worcestershire sauce
• 400 g (2 1/2 cups) cooked short-grain rice, preferably a day old
• salt, to taste
• black pepper, to taste
• 4 large eggs
• 2 tbsp milk

Method

Restated from the original video

1. 1

   Cut the chicken into 1.5 cm (1/2 in) cubes and season lightly with salt and pepper.

2. 2

   Heat the oil in a large frying pan over medium heat and cook the onion until soft and see-through, 3-4 min.

3. 3

   Add the chicken and stir-fry until cooked through with no pink inside, 4-5 min.

4. 4

   Stir in 15 g (1 tbsp) of the butter, the ketchup and the Worcestershire sauce, and let it bubble for 1 min.

5. 5

   Tip in the rice, break up any lumps and toss until every grain is coated red and piping hot, 2-3 min. Season with salt and pepper, then cover to keep warm.

6. 6

   Beat the eggs with the milk and a pinch of salt, then split the mixture between two bowls.

7. 7

   Wipe out a 20-22 cm (8-9 in) nonstick pan, set it over medium heat and melt half the remaining butter.

8. 8

   Pour in one bowl of egg and swirl to cover the base. Stir a few times with chopsticks, then leave it until the bottom has set and the top is just moist, about 1 min.

9. 9

   Spoon half the rice in a band down the middle of the egg.

10. 10

    Fold the two sides of egg over the rice so they overlap.

11. 11

    Hold a plate against the pan and turn the omurice out onto it, seam side down. Lay a paper towel over it and press gently into a neat oval.

12. 12

    Make the second one with the last of the butter, egg and rice.

13. 13

    Squeeze a stripe of ketchup over each and serve hot.

Imported from oishibook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.