Description
A comforting and beautifully presented Japanese classic featuring a fluffy omelette wrapped around savory ketchup-fried rice, drizzled with more ketchup and garnished with fresh scallions and cherry tomatoes for a vibrant touch.
Ingredients
Units
Scale
- 2 large eggs
- 1 cup cooked white rice (preferably day-old)
- 1/4 onion, finely chopped
- 1/4 cup cooked chicken, diced (optional)
- 2 tablespoons ketchup (plus more for garnish)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 cherry tomatoes, quartered
- 1 tablespoon thinly sliced scallions
Instructions
- Heat 1/2 tablespoon vegetable oil in a skillet over medium heat. Sauté onion until soft.
- Add chicken (if using) and cook until heated through. Stir in rice, ketchup, and soy sauce. Season with salt and pepper. Stir-fry for 2-3 minutes. Set aside.
- In a bowl, beat eggs with a pinch of salt. Heat remaining oil in a clean skillet. Pour in eggs, swirling to cover the pan in a thin layer.
- When nearly set, place the fried rice mixture in the center of the omelette. Fold the sides over to enclose the rice.
- Slide onto a plate seam-side down. Drizzle with ketchup and garnish with scallions and cherry tomatoes.
Notes
- For a richer flavor, add a splash of milk or cream to the beaten eggs.
- Use ham or shrimp instead of chicken for variety.
- Pairs well with a side salad or miso soup for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
