Omurice (Japanese omelet)

Serves: 2-3
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
medium onion
1 chicken thigh, rinsed and pat dry
1 Tbsp. olive oil
cup frozen mixed vegetables, defrosted
Salt
Freshly ground black pepper
1 cups cooked Japanese rice
1 Tbsp. ketchup and more for decoration
1 tsp. soy sauce
For 1 omelette
1 large egg
1 Tbsp. milk
1 Tbsp. olive oil
3 Tbsp. sharp cheddar cheese (or any kind)

Instructions
1. Chop the onion finely.

2. Cut the chicken into " (1 cm) pieces.

3. Heat the oil in a non-stick pan and saut the onion until softened.

4. Add the chicken and cook until no longer pink.

5. Add the mixed vegetables and season with salt and pepper.

6. Add the rice and break into small pieces.

7. Add ketchup and soy sauce and combine everything evenly with a
spatula. Transfer the fried rice to a plate and wash the pan.

8. Whisk the egg and milk together in a small bowl.

9. Heat the oil in the pan over medium high heat (make sure the
surface of the pan is nicely coated with oil).

10.
When the pan is hot, pour the egg mixture into the pan and tilt
to cover the bottom of teh pan. Lower the heat when the bottom of
the egg has set (but still soft on top).

11.

Put the cheese and the fried rice on top of the omelette.

12.
Use the spatula to fold both sides of omelette toward the
middle to cover the fried rice. Slowly move the omurice to the edge
of the pan.

13.
Hold a plate in one hand and the pan in the other hand, flip the
pan and move the omurice to the plate.

14. While its still hot, cover the omurice with a paper towel and shape it

into American /Rugby football shape. Drizzle the ketchup on top for

decoration. Continue making omelette till the fried rice is all used.