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
Use cold, leftover rice for the best texture. Feel free to add protein or vegetables based on your taste. For a creamier omelet, add a bit of milk when whisking the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 280mg