- 1 cup cooked rice
- ½ tbsp butter
- ¼ onion (note 1), finely chopped
- 50g (1.8oz) chicken diced into 1-1.5cm (½") cubes (note 2)
- 2 tbsp tomato ketchup (note 3)
- 1 tsp Worcestershire sauce
- ½ tsp salt
- Pepper
- 3 small eggs (note 4)
- 1 tbsp milk
- Salt and pepper
- 1 tsp oil
- 1 tsp butter
- More tomato ketchup
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If rice is cold, microwave for 1 minute to warm up.
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Melt butter in a fry pan over medium heat. Add onion and cook until translucent (about 2 minutes).
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Add chicken and cook for another couple of minutes. Then add the remaining ingredients except rice. Mix well ensuring that ingredients are evenly mixed with tomato ketchup.
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Add rice and mix well ensuring every rice grain is coated in orange colour.
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Turn the heat off.
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Add eggs, milk, salt and pepper to a bowl and mix well. Try to cut the egg white into small bits by lifting the egg white with a fork or chopsticks occasionally. This will make the surface of an omelette consistently yellow without large white patches.
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Add oil and butter to a non-stick 22-24cm (9") fry pan (note 5) and heat over high heat.
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When the butter melts, add the egg mixture and mix well by scraping the cooked egg on the outer edge to the centre with a spatula.
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While the surface of the egg is still slightly wet but the bottom is cooked, remove the fry pan from the heat. Position the fry pan with the handle diagonally on your right (for right hander).
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Place the fried rice on the egg, slightly off-centre, allowing 2-3cm (¾-1¼") of egg around the rice on the left side of the handle and about 2/3 of surface of the egg on the other side.
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Fold the right side of the egg over the rice covering part of the rice. Then shake and tilt the fry pan to slide the egg with the rice towards the left-hand side of the handle until the edge of the egg reaches to the edge of the fry pan. If it does not slide easily, use the spatula to help.
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Place a serving plate next to the fry pan, making a V-shape and gently overturn the fry pan to roll the omurice over to the plate.
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Place kitchen paper over the omurice and using both hands, shape it into an oval shape with a pointy end (like a gridiron ball cut in half lengthwise). If necessary, use a soft spatula to tuck in the edge of the omelette underneath the rice and shape it.
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Dribble tomato ketchup on the top of omurice and serve with side salad of your choice.
1. My onion was about 50g (1.8oz).
2. Instead of chicken, you can use bacon or ham, cubed or sliced.
3. In Australia, tomato ketchup is called tomato sauce. I compared the flavour between Heinz Ketchup (American brand) and Three Three’s Tomato Sauce (Australian brand). There are differences and Heinz Ketchup is sweeter and a bit saltier than the Aussie one. The nutrition table also confirms these differences.
If you want, you can reduce the sweetness by replacing part of the tomato ketchup with Worcestershire sauce (the rice becomes a bit dark).
4. My egg was sold as 60g (2.1oz) each and when I cracked 3 eggs they weighed about 150g (5.3oz). You can use 2 very large eggs instead. Slight variations to the amount of egg should not be a problem.
5. I tried a few fry pans in different diameters and the 22-24cm (9") fry pan was the best size for standard one serving.
If your fry pan is much smaller, reduce the amount of rice, otherwise the egg cannot cover the rice easily.
If you have only a large fry pan, try to make a small size omelette instead of filling the entire surface of the fry pan. You can of course increase the amount of ingredients and make a large one instead.
6. Step-by-step photos:
7. Nutrition per serving. Tomato sauce topping is not included.
