Rice

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¼ onion ((4 oz, 113 g))

3 oz boneless, skinless chicken thigh

1 Tbsp unsalted butter

1 Tbsp green peas ((cooked))

½ tsp Diamond Crystal kosher salt ((divided))

Freshly ground black pepper

2 servings cooked Japanese short-grain rice ((1¾ cups, 330 g; warm))

5 Tbsp ketchup

1 tsp Worcestershire sauce

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Omelette

4 large eggs (50 g each w/o shell) ((divided))

½ tsp Diamond Crystal kosher salt ((divided))

2 Tbsp unsalted butter ((divided))

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Gather all the ingredients.

Rice

1. Mince the onion to ⅛” pieces

2. Dice the chicken into ½” cubes using angled knife to create more surface area.

3. Heat 1 Tbsp unsalted butter in a large frying pan over medium heat and add the minced onion. Sauté until tender.

4. Add the chicken and season it with half of the kosher salt and freshly ground black pepper. Cook the chicken until it‘s no longer pink.

5. Reduce the stove‘s heat a little and add 5 Tbsp ketchup and 1 tsp Worcestershire sauce and stir to combine. Let the excess moisture evaporate so the rice will not become mushy.

6. Add 2 servings cooked Japanese short-grain rice. Season with remaining half of the kosher salt and freshly ground black pepper.

7. Add 1 Tbsp green peas and toss to combine. Remove from the heat.

Omelette

1. Crack 2 large eggs in a small bowl. Using chopsticks, beat the eggs in a zigzag motion. Cut the egg whites instead of whisking.

2. Add ¼ tsp Diamond Crystal kosher salt. Then, strain the beaten eggs through a fine-mesh strainer.

3. Heat 1 Tbsp unsalted butter in the pan over medium heat. Distribute the butter to make sure the surface of the pan is coated well.

4. Stir the eggs quickly in a spiral motion with chopsticks while you shake the pan. Keep the eggs moving so you end up with soft, small curds and an even exterior surface.

5. Stop stirring when the eggs are half-cooked.

6. Place 1 portion of chicken rice in the center of the omelette. Spread it out to the sides a little.

7. Move the pan to a wet folded cloth to cool it. Slide the omelette to the far edge of the pan. Wrap the rice with the omelette from both sides.

8. Flip the frying pan upside down at an angle to transfer the omurice, seam side down, onto the plate.

9. Place a paper towel on top of the omurice and gently mold it with your hands into the shape of a football or rugby ball. Drizzle additional ketchup on top or in a zigzag pattern. Enjoy!