蛋包飯Omurice (Omelette Rice)

Prep 10 min·Cook 20 min

1. 1You're here
   Step 1.

   Cut the chicken into 1.5 cm pieces and season with salt and pepper.

   150 g Boneless chicken thigh, skinless1 pinch Salt1 pinch Black pepper

   Knife work
2. 2
   Step 2.

   Melt the butter in a frying pan over a medium heat. Fry the onion for 2 minutes, then the chicken for 4–5 minutes until cooked through.

   15 g Butter½ Onion, finely chopped150 g Boneless chicken thigh, skinless

   5 minStir-fry
3. 3
   Step 3.

   Push to one side, add the ketchup to the empty pan and let it bubble for 30 seconds to caramelise. Add the rice and peas and toss until evenly red and hot. Divide into two portions and keep warm.

   4 tbsp Ketchup400 g Cooked rice (Japanese or day-old)40 g Frozen peas

   Stir-fry

   Wok-chan's tip鑊仔貼士

   Cooking the ketchup first takes off its raw tang.
4. 4
   Step 4.

   Beat 3 eggs with 1 tbsp milk. Heat a 20–22 cm non-stick pan over a medium-high heat and melt half the butter.

   6 Eggs2 tbsp Milk20 g Butter

5. 5
   Step 5.

   Pour in the egg and stir quickly with chopsticks for 20–30 seconds until half set, then spread it flat and turn the heat off while the top is still soft.

   6 Eggs

   Pan-fry
6. 6
   Step 6.

   Put one portion of rice in a line across the middle, fold both sides of the omelette over, then tip it seam-side down onto a plate. Tidy into a rugby-ball shape with kitchen paper.

   400 g Cooked rice (Japanese or day-old)6 Eggs

7. 7
   Step 7.

   Repeat with the remaining egg, milk and butter. Finish each with a line of ketchup.

   6 Eggs2 tbsp Milk20 g Butter2 tbsp Ketchup, to finish

   Pan-fry