Chicken fried rice with peas and ketchup, nice and glossy and slightly tart, tucked under a soft omelet. A great Japanese comfort food classic that is simple, generous, and highly nostalgic.
Ingredients
- 600 g day-old cooked white rice
- 300 g boneless chicken breast or thigh
- 8 pieces eggs
- 1 piece yellow onion
- 120 g frozen peas
- 6 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 40 g unsalted butter
- 1 tbsp neutral oil
- to taste fine salt
- to taste ground black pepper
Method
- Thinly slice the onion and cut the chicken into small, even dice; the chicken needs to cook quickly and stay tender.
- Heat the oil in a large skillet, then sauté the onion until translucent and soft, without letting it brown.
- Add the chicken, salt lightly, and stir-fry until it loses its raw appearance and begins to brown on the edges.
- Add the still-frozen peas, then cook until they are heated through and bright green.
- Stir in the cold rice, breaking it up with a spatula; stir-fry until the grains separate and the steam dries off a bit.
- Add the ketchup and Worcestershire sauce, then stir over high heat until the rice becomes orange-red, glossy, and catches slightly on the bottom of the pan.
- Beat the eggs with salt and pepper, then cook soft omelets in butter in a hot skillet; stop as soon as the surface is still slightly jiggly.
- Place a portion of rice in the center of each plate, drape or fold the omelet over it, then finish with a drizzle of ketchup before serving piping hot.
Nutrition
Per serving
- Energy
- 631.2 kcal
- Protein
- 32.1 g
- Carbohydrate
- 49.88 g
- Fat
- 32.66 g
- Fibre
- 2.44 g
- Calcium
- 37.9 mg
- Iron
- 0.74 mg
- Magnesium
- 23.34 mg
