Omurice オムライス

Method15 steps · about 20 min

1. 1

   Step 1: Cut the chicken breast (150 g), half onion and half medium carrot into small cubes. Chop a small amount of capsicum of your choice; keep raw chicken on its own board.

   Uses 150 g chicken breast · half onion · half a medium carrot · Capsicum, quantity not specified by source

2. 2

   Step 2: Heat the olive oil (1 tbsp) in a large frying pan over high heat.

   Uses 1 tbsp olive oil

3. 3

   Step 3: Add the chicken and cook through, turning as needed; the centre should reach 74°C (165°F). A white exterior alone is not the doneness test.

   Uses Hot rice-frying olive oil · Cubed raw chicken breast

4. 4

   Step 4: Add the vegetables and cook until the onion becomes translucent.

   Uses Cooked chicken in frying oil · Cubed onion, carrot and capsicum

5. 5

   Step 5: Add the ketchup (2 tbs) and mix it all together.

   Uses Cooked chicken and tender vegetables · 2 tbs ketchup

6. 6

   Step 6: Add the rice (2 cups) and mix in until the rice is all coated with the ketchup.

   Uses Chicken and vegetables coated in ketchup · 2 cups cooked rice

7. 7

   Step 7: Add the thawed peas and stir-fry until the peas are cooked through and the rice is thoroughly hot.

   Uses Ketchup chicken rice · 1/4 cup frozen green peas

8. 8

   Step 8: Flavour with salt and pepper (to taste).

   Uses Hot chicken-pea ketchup rice · Salt and pepper to taste

9. 9

   Step 9: Remove from heat and set aside in a large bowl.

   Uses Seasoned hot chicken ketchup rice

10. 10

    Step 10: Beat the first two eggs in a small bowl. Use pasteurised eggs for the softly set source texture; reserve the other two eggs for the second omelette.

    Uses First two eggs

11. 11

    Step 11: Heat ½ tablespoon of the separate omelette oil over medium heat. Pour in the first two beaten eggs, spreading them across the pan. Gently scramble the middle while leaving the outer sheet intact and pliable.

    Uses First two beaten eggs · First ½ tablespoon omelette olive oil

    
12. 12

    Step 12: Turn off the heat, and pour half the ketchup rice into the centre of the omelette.

    Uses First pliable omelette sheet · Half the prepared chicken ketchup rice

    
13. 13

    Step 13: Push the omelette and rice to one side and fold the omelette around the rice. For standard eggs, keep the folded omelette over gentle heat until fully set and cooked through, reaching 71°C (160°F). Pasteurised eggs may retain the source’s softly set texture.

    Uses First omelette with half the rice filling

14. 14

    Step 14: Hold a plate beside the omelette and tip the pan a bit to slide the omelette on to the plate so that it flips on to the plate so the egg is on top covering the rice.

    Uses First folded chicken-rice omelette

    
15. 15

    Step 15: Repeat with the remaining two eggs, remaining ½ tablespoon omelette oil and remaining half of the chicken rice. Follow the same folding and egg-doneness instructions, then serve both omurice.

    Uses First plated omurice · Remaining two eggs · Remaining ½ tablespoon omelette olive oil · Remaining half of chicken ketchup rice