Japanese Omurice

1. Preparation

Cook 1 cup of rice according to package instructions and let it cool.

Chop 1/2 onion, 1/2 bell pepper, and 100g chicken breast into small pieces.

In a bowl, beat 3 eggs and season with salt and pepper.

Prepare 2 tablespoons of ketchup and 1 tablespoon of soy sauce.

2. Cooking Fried Rice

Heat 1 tablespoon of oil in a frying pan over medium heat.

Add the chopped onions and sauté until translucent.

Add the chicken pieces and cook until fully cooked through.

Stir in the chopped bell pepper and cook for an additional 2 minutes.

Add the cooked rice to the pan and mix well with the sautéed ingredients.

Add ketchup and soy sauce, stirring until the rice is evenly coated and heated through.

Taste and adjust seasoning if necessary.

3. Cooking Omelette

In another non-stick frying pan, heat 1 tablespoon of oil over medium-low heat.

Pour in the beaten eggs and swirl the pan to evenly coat the bottom.

Cook gently until the edges start to set, then reduce the heat.

When the top is still slightly runny, add a portion of the fried rice in the center of the omelette.

Carefully fold the sides of the omelette over the rice to create a wrap.

Slide the omurice onto a plate, seam side down.

4. Serving

Drizzle extra ketchup on top of the omelette for garnish.

Serve immediately with a side salad or steamed vegetables if desired.