Omurice
Ingredients
| 1 tablespoon | 15 ml | Unsalted butter |
| 2 | Boneless, skinless chicken thighs, sliced into 1/2-inch cubes | |
| 1 teaspoon | 5 ml | Garlic powder |
| 1 pinch each | Salt and black pepper | |
| 1/2 | Small onion, cut into small dice | |
| 1 | Small carrot, peeled and cut into small dice | |
| 410 g | Day-old short-grain white rice | |
| 1/2 tablespoon | 7.5 ml | Soy sauce |
| 2 tablespoons | 30 ml | Ketchup |
| 34 g | Frozen peas | |
| 3 | Large eggs | |
| 1 tablespoon | 15 ml | Milk |
| 1 pinch each | Salt and black pepper | |
| 1 tablespoon | 15 ml | Unsalted butter, divided |
| — | Ketchup (for serving) | |
| 4 | Cherry tomatoes | |
| 2 sprigs | Curly parsley |
Instructions
- To make the chicken rice: Heat a medium skillet over medium heat, then melt the 1 tablespoon butter. Add the chicken thigh pieces and season with the garlic powder and pinch each of salt and pepper. Cook until all sides are browned, 2 to 3 minutes per side. Remove the chicken from the pan and set aside.
- Add the onions to the pan and cook until translucent, about 2 minutes. Add the carrots and cook, stirring occasionally, for 3 more minutes. Add the day-old rice, breaking it up with a spatula. Add the soy sauce and ketchup and continue to cook and stir until fully combined with the rice.
- Add the chicken and all its juices back into the pan. Add the frozen peas and cook for 1 minute, or until warmed through. Taste and season with more salt and pepper, if needed. Remove from the heat and set aside.
- To make the omelets: In a medium bowl, crack the eggs and whisk until combined and there are no visible egg-white lumps. Add the milk and season with a pinch each of salt and pepper.
- Heat a separate medium nonstick skillet over medium heat. Melt 1/2 tablespoon of the butter, then add half of the egg mixture. Let the egg set for 30 seconds, then quickly swirl the egg with a chopstick to create ridges, about another 30 seconds. Run a spatula along the sides of the pan to detach egg from the pan. Reduce the heat to medium-low.
- To assemble the omurice: While the egg is still custardy, divide the chicken rice in half. Place one-half on the middle of the egg lengthwise. Fold one side of the egg to the middle, then do the same with the other side, creating a blanket for the rice. Push the omurice to the edge of the pan then carefully flip it over onto a plate with the seam side down. You may refine the omurice into its iconic football-like shape by compressing it with paper towels. Place paper towels on top of the omurice and squeeze and shape as necessary. Repeat this step for the second omurice.
- To serve: Write or draw a message on the omurice with ketchup. Place 2 tomatoes and 1 sprig of curly parsley on each plate.