Japanese Omelette Rice (Omurice)

• 2 Tablespoons Butter
• 2 Skinless, Boneless Chicken Thighs, Cut Into 1-inch Pieces
• 1/2 cups Finely Chopped Onion
• 2 cups Cooked Rice
• Salt And Pepper, to taste
• 4 Tablespoons Ketchup, Plus More For Serving
• 4 Tablespoons Frozen Green Peas
• 2 Large Eggs, Beaten Separately
• Vegetable Oil, For Frying

1. Heat butter in a large pan. Add chicken pieces and cook for about 2 minutes. Add chopped onion and cook, stirring frequently, for about 5 minutes more, until translucent. Add cooked rice, toss, and cook for a couple of minutes more. Season to taste.
2. Clear a spot in the middle of the pan. Add ketchup in that spot and stir for 30 seconds until lightly caramelized. Mix ketchup with the rest of the pan contents.
3. Add the peas and toss until heated through. Transfer everything to a bowl.
4. Crack eggs into separate containers. Season beaten eggs with some salt (keep them separated). In a skillet, heat some vegetable oil and pour one egg into it, swirling to coat the pan in a thin layer. Cook until the top is set and put half of the rice and chicken mixture in the middle. Fold the sides over the mixture. Repeat with remaining egg.

butter, chicken, onion, salt, ketchup, frozen green peas, eggs, vegetable oil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/japanese-omelette-rice-omurice/ (may not work)