Ingredients
- 2 cups cooked rice
- 1 cup diced chicken breast
- 1 small onion, finely chopped
- 1 small carrot, diced
- ½ cup green peas (fresh or frozen)
- 3 large eggs
- 2 tbsp ketchup (plus more for drizzling)
- 1 tbsp soy sauce
- 1 tbsp cooking oil
Instructions
- Prepare ingredients by dicing chicken, chopping vegetables, and measuring rice.
- Heat oil in a skillet over medium heat. Add chicken and cook until done. Add onion and carrot; cook until softened. Stir in peas and rice, season with soy sauce, and mix until heated through.
- Whisk eggs in a bowl until light and fluffy.
- In a separate skillet, pour in half the eggs and swirl to coat. Cook until just set but slightly runny on top.
- Spoon half the rice mixture onto one side of the omelet and gently fold the omelet over the filling.
- Slide the omelet onto a plate, seam-side down, and drizzle with ketchup. Repeat with remaining ingredients.
Notes
- Use day-old rice for best texture.
- Customize with shrimp, tofu, or different vegetables.
- Try alternative sauces like tonkatsu or Japanese mayo for variety.
- Cover with a damp towel when reheating in the microwave to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 190mg
