Omurice

Ingredients

• •2 tbsp butter, divided
• •1 small onion, diced
• •1/2 lb boneless chicken thigh, diced small
• •3 cups cooked short-grain rice, preferably day-old
• •1/3 cup ketchup, plus more for topping
• •Salt and pepper, to taste
• •8 eggs
• •2 tbsp milk

Steps

1. 1.Melt 1 tablespoon of the butter in a large skillet over medium heat and cook the onion until translucent, about 3 minutes.
2. 2.Add the diced chicken and cook until no longer pink, about 5 minutes.
3. 3.Add the rice and ketchup, stirring and pressing to break up clumps, and cook until the excess moisture evaporates and the rice is evenly coated and lightly fried, about 5 minutes - cooking off the moisture here keeps the finished rice from turning mushy under the egg. Season with salt and pepper and set aside, keeping warm.
4. 4.For each portion, whisk 2 eggs with a splash of milk and a pinch of salt.
5. 5.Melt a little butter in a small nonstick skillet over medium heat, pour in the egg, and swirl to coat the pan; cook until the edges set but the center is still soft and slightly runny, about 1 minute.
6. 6.Spoon a portion of the ketchup rice into the center of the egg in an oval mound, then tilt the pan and use a spatula to fold the egg over the rice from both sides, sliding it out onto a plate seam-side down so the top stays smooth and glossy.
7. 7.Repeat for the remaining portions, drizzle or draw a design with extra ketchup on top, and serve immediately.