Tokyo Omurice 🍳

Método

1. 1

   Fry the chicken and onion in butter until sweet and just colored; add the rice, breaking up the clumps, and toast until grains roll freely.

2. 2

   Stir ketchup through the rice in spoons — enough to glaze red, plus a splash of soy for depth; keep it hot and set aside.

3. 3

   Beat eggs with milk and a pinch of salt until barely blended, with visible ribbons of white.

4. 4

   In a hot oiled pan, pour the egg and stir fast with chopsticks while shaking the pan, then stop when the base sets and the top is still glossy and half-runny.

5. 5

   Tip the rice into a neat oval on a plate, slide the omelette over it in one fold, and cut open at the table so the soft egg drapes down the sides.