Ingredients
Scale
- 2 cups cooked rice (preferably cold)
- 1 cup diced chicken breast
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 medium onion, finely chopped
- 4 tablespoons ketchup
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon soy sauce
- 2 tablespoons cooking oil
Instructions
- Prepare your ingredients by chopping vegetables and dicing chicken.
- In a large skillet over medium heat, add oil. Cook the diced chicken for 5-7 minutes until golden brown; season with salt and pepper.
- Add chopped onion and mixed vegetables to the skillet; sauté for another 5 minutes until fragrant.
- Stir in cooked rice, ketchup, and soy sauce; mix well and heat through for about 3 minutes.
- In another pan on low heat, whisk eggs with a pinch of salt; pour into the pan and cook without stirring until set but still soft (about 2 minutes).
- Spoon the rice mixture onto one half of the omelet, fold over, slide onto plates, and drizzle with extra ketchup if desired.
Notes
For a vegetarian version, replace chicken with more vegetables or tofu and consider adding cheese inside the omelet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg