Silky, cloudlike omelet wrapping ketchup-seasoned rice, finished with a sweet-tangy drizzle and fresh herbs.
# Components:
→ Ketchup Rice
01 - 1 cup cooked Japanese short-grain rice (warm)
02 - 1/4 cup onion, finely chopped
03 - 1/4 cup carrot, finely diced
04 - 1/4 cup green peas (thawed if frozen)
05 - 1/3 cup cooked chicken breast, diced (optional; or use cooked ham, or omit for vegetarian)
06 - 2 tbsp ketchup
07 - 1 tbsp soy sauce
08 - 1 tbsp vegetable oil
09 - Salt and black pepper, to taste
→ Fluffy Egg Omelet
10 - 4 large eggs
11 - 2 tbsp milk or cream
12 - 1 tbsp butter
13 - Salt, to taste
→ Garnish
14 - Extra ketchup, for drizzling
15 - Fresh parsley or chives, finely chopped (optional)
# Directions:
01 - Heat vegetable oil in a skillet over medium heat. Add onion and carrot; sauté until softened, about 2 minutes. Stir in chicken (or ham, if using), and cook another minute. Add green peas, then the warm rice. Toss to combine.
02 - Season rice mixture with ketchup and soy sauce; stir well until evenly colored and fragrant. Season with salt and pepper. Remove from heat and set aside.
03 - Whisk eggs with milk and a pinch of salt in a bowl until well combined and slightly frothy.
04 - Heat butter in a nonstick skillet over medium-low heat. Pour in half the egg mixture for one omelet. Using chopsticks or a spatula, gently mix the eggs in the pan in a circular motion, pulling edges toward the center until eggs are softly set but still custardy, about 1–2 minutes.
05 - Shape the ketchup rice on a plate into an oval mound. When the omelet is ready, tilt the pan and carefully slide the eggs over the rice, tucking the sides for a neat finish.
06 - Repeat steps 4–5 for the second serving.
07 - Drizzle extra ketchup on top. Garnish with chopped parsley or chives, if desired.
