Omurice (Japanese Omelette Rice) オムライス

justonecookbook.com

KEncarnacion007

subheading: For Ketchup Fried Rice:

½ onion

1 boneless, skinless chicken thighs

1 Tbsp extra-virgin olive oil

½ cup frozen mixed vegetables (defrosted)

⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

2 servings cooked Japanese short-grain rice (1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)

1 Tbsp ketchup (and more for decoration)

1 tsp soy sauce

subheading: For omelette:

2 large egg (50 g w/o shell) (separated)

2 Tbsp milk (separated)

2 Tbsp extra-virgin olive oil (separated)

6 Tbsp shredded sharp cheddar cheese (or any other kind)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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