Omurice (Japanese Omelette Rice)

Ingredients

• 250g short-grain or sushi rice
• 300ml cold water
• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 200g skinless boneless chicken thighs, cut into 1cm pieces
• 100g frozen peas
• 5 tbsp tomato ketchup, plus extra to serve
• 20g butter, for the rice
• 8 large eggs
• 4 tbsp whole milk
• 40g butter, for the omelettes
• Salt and black pepper to taste

Method

1. Rinse 250g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

2. Put the rice and 300ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes, then rest, covered, for 10 minutes. Fluff with a fork.

3. Heat the oil in a large frying pan over a medium-high heat. Cook the onion for 4 minutes, add the chicken and cook for 5 to 6 minutes until cooked through. Add the peas, the 20g butter and the ketchup and stir for 1 minute.

4. Stir in the cooked rice and fry for 3 to 4 minutes until evenly coated and hot. Season and keep warm.

5. Beat 2 eggs with 1 tbsp of the milk and a pinch of salt for each omelette. Melt a quarter of the 40g butter in a 20cm non-stick frying pan over a medium heat, pour in the eggs and stir with chopsticks for 30 seconds until softly scrambled, then leave to set into an omelette with a soft, slightly wet top.

6. Spoon a quarter of the rice onto one half of the omelette, fold the other half over and slide onto a plate. Repeat for the remaining omelettes, top with extra ketchup and serve.