Chicken Omu Rice with Ketchup

1. 1 Short-grain ricepack 800 g ≈ $2.16 60 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 104 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Ketchup 36 g
6. 6 Butterpack 180 g ≈ $1.60 20 g
7. 7 Soy sauce 6 ml
8. 8 Eggspack 10 pcs ≈ $1.89 1.6 pcs
9. 9 Milk 2.5%pack 930 ml ≈ $0.91 24 ml
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with water, and cook for 18–20 minutes until tender.

2. Cube the chicken², onion³, and carrot⁴ into small pieces.

3. Heat half the oil in a pan, then sear the chicken² for 5–6 minutes until cooked.

4. Add the onion³ and carrot⁴, cooking for another 5 minutes until softened.

5. Stir in the rice, ketchup, soy sauce, salt, and pepper, warming through for 2 minutes, then mound onto a plate.

6. Whisk the eggs⁸ with milk⁹ and a pinch of salt.

7. Cook a soft omelet in the remaining oil for 2–3 minutes until just set on top.

8. Place the omelet over the rice, slice through the center, and drizzle with ketchup.