OMELET WITH KETCHUP-FRIED RICE
SERVES 4
MAKE THE KETCHUP-FRIED RICE
Bring a medium pot of water to a boil. Add the chicken, cook for 1 minute, then add the green beans and carrot and cook, stirring occasionally, until the chicken is just cooked through and the vegetables are still crunchy, about 1 minute more. Drain well.
Heat the butter and oil in a large skillet over medium-high heat and add the chicken, green beans, carrot, mushrooms, corn, and onion. Cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through, about 5 minutes.
Add the ketchup, salt, and pepper and cook, folding and stirring, until the rice is an even color, about 2 minutes. Transfer the rice to a bowl, cover, and keep warm.
MAKE THE OMURAISU
Make one omelet at a time. Crack 2 eggs into a bowl, add a generous pinch of salt and pepper, and lightly beat the eggs.
Combine ½ tablespoon of the butter with ½ tablespoon of the oil in a 10- to 12-inch nonstick skillet, set it over medium-high heat, and let the butter melt and froth, swirling the skillet. Add the beaten eggs and cook, gently pushing the edges in an inch or two as they set and swirling the pan to allow the still-raw egg to hit the pan, until the entire omelet is set but still glossy, 1 to 2 minutes.
Add a quarter of the rice to a plate, slide the omelet on top, and use a kitchen towel to tuck the edges of the eggs under the rice to make an omelet shape. Repeat with the remaining eggs and rice.
SERVES 4
- For the Ketchup-Fried Rice
- ½ pound boneless skinless chicken breast or thigh, cut into ½-inch pieces
- ¾ cup sliced (¼ inch) green beans
- ½ cup diced (¼ inch) carrot
- 4 tablespoons unsalted butter, cut into several pieces
- 2 tablespoons vegetable oil
- 1 cup very thinly sliced fresh shiitake mushroom caps
- ½ cup fresh or frozen corn kernels
- ½ cup finely chopped yellow onion
- 6 cups cooked short-grain white rice
- ¾ cup ketchup
- 1 teaspoon kosher salt
- Black pepper to taste
- For the Omuraisu
- 8 large eggs
- Kosher salt and black pepper
- 2 tablespoons unsalted butter, cut into 4 equal pieces
- 2 tablespoons vegetable oil
MAKE THE KETCHUP-FRIED RICE
Bring a medium pot of water to a boil. Add the chicken, cook for 1 minute, then add the green beans and carrot and cook, stirring occasionally, until the chicken is just cooked through and the vegetables are still crunchy, about 1 minute more. Drain well.
Heat the butter and oil in a large skillet over medium-high heat and add the chicken, green beans, carrot, mushrooms, corn, and onion. Cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through, about 5 minutes.
Add the ketchup, salt, and pepper and cook, folding and stirring, until the rice is an even color, about 2 minutes. Transfer the rice to a bowl, cover, and keep warm.
MAKE THE OMURAISU
Make one omelet at a time. Crack 2 eggs into a bowl, add a generous pinch of salt and pepper, and lightly beat the eggs.
Combine ½ tablespoon of the butter with ½ tablespoon of the oil in a 10- to 12-inch nonstick skillet, set it over medium-high heat, and let the butter melt and froth, swirling the skillet. Add the beaten eggs and cook, gently pushing the edges in an inch or two as they set and swirling the pan to allow the still-raw egg to hit the pan, until the entire omelet is set but still glossy, 1 to 2 minutes.
Add a quarter of the rice to a plate, slide the omelet on top, and use a kitchen towel to tuck the edges of the eggs under the rice to make an omelet shape. Repeat with the remaining eggs and rice.
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