Japanese Omurice (Rice Omelette)
1 tbsp vegetable oil, divided
½ cup onion, chopped
½ cup rice
¼ cup catsup
1 tsp soy sauce
½ cup shredded cooked chicken (2.5 ounces)
1 tbsp milk
Heat 1 tbsp oil in saute over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes). Add ketchup and soy sauce. Cook until catsup begins to caramelize. Add chicken and cook just until warmed through. Remove from pan and set aside.
Coat pan with cooking spray.
Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
Remove cover and arrange rice chicken mixture on one side of omelet. Fold over and slide onto the plate.
2 servings, 360 calories per serving
Hack: Store leftover omelet in refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until hot.
Hack: As with all fried rice, cold leftover rice gives the best results.
Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).