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–+ servings
Omurice

Omurice

Cooking Japanese
Omurice is more than just a Japanese omelette dish. It's a reflection of Japan's gastronomic ability to welcome and reinterpret Western concepts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2 people

Ingredients
  

  • ½ medium onion
  • 150 g Chicken Thighs
  • 1 tbs Butter
  • Salt
  • Pepper
  • 1 teaspoon Chicken Bouillon Paste
  • 400 g Cooked white rice
  • ⅓ cup Peas
  • 3 tbs Ketchup
  • 4 Eggs
  • 1 tbs Oil
  • 1 tbs Butter
  • Ketchup

Instructions
 

  • Finely dice medium Onion
  • Cut Chicken into small bite size
  • Heat up pan in Medium and melt butter
  • Cook onion
  • Add Chicken with a pinch of salt and pepper
  • Add Chicken bouillon paste
  • Cook until chicken is cooked thoroughly
  • Add 400g cooked white rice and mix
  • Add Peas and mix
  • Add Ketchup
  • Mix
  • Place in bowl and set aside
  • Crack eggs and mix with pinch of salt and pepper
  • Heat up pan and put oil and butter
  • Pour half of eggs in pan
  • Turn heat off
  • Add half of Rice mixture to one side of Eggs
  • Slowly turn onto plate
  • Use paper towel to adjust shape if need
  • Garnish with Ketchup
Keyword Eggs, Omurice, Tamago
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