Omurice

🔥 Prep

• Measure out 1 cup of rice and ensure it is cooked and cooled (or use leftover rice).
• Cut the 50 g chicken into bite-sized cubes.
• Dice the 0.25 pcs onion (approximately one‑quarter of a medium onion) into small pieces.
• Measure out 2 tbsp ketchup into a small bowl.
• Crack the 2 pcs eggs into a bowl, beat lightly, and set aside.

🔥 Cook

• 1. Heat 1 tbsp oil in a non‑stick skillet over medium heat.
• 2. Add the diced onion and sauté for 2 minutes until translucent.
• 3. Add the chicken cubes and cook for 3‑4 minutes until no longer pink.
• 4. Add the cooked rice and stir‑fry for 2 minutes, breaking up any clumps.
• 5. Pour in the measured 2 tbsp ketchup and mix for 1 minute until the rice is evenly coated.
• 6. Push the rice mixture to one side of the pan; pour the beaten eggs into the empty side and cook over low‑medium heat for about 1 minute, stirring gently until just set but still slightly soft.
• 7. Fold the eggs over the rice to envelop it, forming an omelet wrapper, and cook for another 30 seconds to set the exterior.
• 8. Slide the omurice onto a plate and, if desired, drizzle a little extra ketchup on top.

🔥 Serve

• Garnish with a sprinkle of finely chopped green onions or parsley for freshness.
• Serve hot with a side of miso soup or a simple green salad.
• Optional: accompany with pickled vegetables (tsukemono) for a tangy contrast.