Rice Omelet
Rice Omelet
Enjoy this quick and easy Japanese egg rice recipe from Papa's Kitchen.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 1 serving
  • 50 grams Chicken leg
  • 2 Eggs
  • 50 grams Onion
  • 200 grams White rice
  • 2 tablespoons Ketchup
  • A pinch of Salt
  • A pinch of Pepper
  • 8 grams Butter
  • 2 tablespoons Vegetable oil
  1. Cut the chicken leg into bite-sized chunks and finely chop the onion
  2. In a frying pan, fry chicken chunks and onion together
  3. Add ketchup into the frying pan, followed by cooked white rice
  4. Add a pinch of salt and pepper to the rice. Stir fry for 2 minutes and set aside
  5. Crack eggs into a bowl and gently whisk it
  6. In another pan, add vegetable oil and butter to the frying pan, then pour the egg mixture in. Tilt the pan to cover the bottom of the pan with egg mixture
  7. Put the chicken rice in the center of the egg, and fold the omelet over the rice towards the edge of the pan with a spatula
  8. Flip the omelet and place onto plate. Add ketchup over the rice omelet and serve

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