Lunch · 35 min · japanese

Omurice

Dinner decisions, handled: Omurice pairs rice with chicken thigh for a 35-minute Japanese lunch.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Rice
• 0.5 lb Chicken thigh
• 1 Onion
• 0.5 cup Ketchup
• 6 Eggs
• 2 tbsp Milk
• 2 tbsp Butter
• 0.5 cup Frozen peas
• 0.5 cup Demi-glace

Steps

1. Sauté the chicken and onion, stir in the rice and peas, and fry with ketchup until every grain turns pink. The ketchup rice should taste sweet-savory, not like pasta sauce.
2. For each omelet, whisk 1.5 eggs with a splash of milk. Cook in butter over medium heat, stirring softly until just set but still glossy on top.
3. Spoon a quarter of the rice onto one side and fold the omelet over — or roll it tornado-style if you are feeling ambitious.
4. Slide onto a plate seam-side down and drape with demi-glace or an extra zigzag of ketchup.
5. Cut open at the table so the soft egg spills over the rice. Theater you can eat.

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