Omurice Japanese Fried Rice Filled Egg Omelet

Directions

1. If you don’t have the rice ready, start by making the rice. In a small saucepan with a drizzle of olive oil and a pinch of salt, add the rice, cover with 2 cups of hot water and let it cook covered for about 12 minutes until it’s ready.
2. Let’s start with the sauté. In a frying pan over a medium heat, add the chopped onion and chopped garlic with a drizzle of oil (im portuguese so i used olive oil, but traditionally it’s just cooking oil).

3. When the onion is transparent, add the chicken cut into small cubes and season with salt and pepper.

4. When the chicken is all seared, add a cup of frozen macedonia (or if you don’t have any, some chopped carrots, peas, corn, peppers or other vegetables to your liking) and cook until everything is tender.

5. Now taste and adjust the seasoning, then turn up the heat, add a little more oil and add the rice, let it fry well, then add a little ketchup (the amount is more to taste, I add +/- 1 tablespoon because I’m not a big fan, but the Japanese add maybe 3 tablespoons for this amount), mix well and taste and adjust the seasoning again, remove from the heat and set aside.
6. Now whisk the eggs, this quantity should be enough for 2 omurice, prepare another frying pan and coat the bottom with a little oil, let the oil heat up and then pour in half the egg, as if you were going to make a thin omelette, let it cook a little with the pan on low temperature.

7. Pour a pile of the fried rice mixture on one side of the egg, then roll it in the egg, yes it may not be perfect the first time (my first egg wasn’t cooked enough and it opened up a bit 😛 ), cook both sides of the egg and that’s it, pour it onto a plate.

8. Finally, use the ketchup to make a pretty face and it’s ready to serve. As you already have rice inside the egg, it usually doesn’t need a side dish or you can serve it with a salad.