Recipe Station

There are many versions of this tasty traditional Japanese dish, which is one reason why we can't get enough of it. Here's one of our all-time favorite versions:

KETCHUP OMURICE WITH CHICKEN
To make the fried rice for both this recipe and the one below, I followed Kenji's fried rice techniques, using a carbon steel skillet in place of a wok. You can also use a nonstick skillet if you don't have carbon steel; cast iron will be difficult, unfortunately, since a cast iron skillet typically has straight sides, making it hard to toss its contents.

Because this is a Japanese dish, I opted for Japanese-style short-grain rice (the kind commonly used for sushi), which, as Kenji found in his fried rice testing, delivers an awesome chewy bite, but can also be a little more prone to clumping due to its high amylopectin content. This isn't too hard to deal with, though: The key is to fry the rice in batches in a very hot pan, breaking it up as it cooks. The reason for working in batches is twofold. First, it's easier to break up any clumps of rice when there isn't too much rice in the pan. Second, and even more important, it keeps that pan as hot as possible. Add too much cold or room-temperature rice to the hot pan and its temperature will drop, making it more difficult to brown the rice properly (an issue home cooks tend to have, since our burners are generally much weaker than a restaurant's). As each batch of rice finishes, just transfer it to a bowl and fry the next one.

Next, I sauté diced carrots and onion until they're just tender and browned, then toss in some diced boneless, skinless chicken thigh until it's lightly browned and just cooked through.

Then the rice goes back into the pan, and I toss it with the vegetables. At this point, it's finally time for the sauce, which, in this case, is just ketchup loosened slightly with water. I toss and stir it all together again until the rice is coated in a lightly saucy, oily sheen. I scrape it out into a bowl, packing it down and eventually turning it out onto a plate as soon as the omelette is done.

As for the omelette, it couldn't be easier. Simply beat four eggs with a pinch of salt, then pour them into a preheated 10-inch nonstick skillet with a little bit of oil. Rapidly stir and shake the pan to quickly form small curds, stopping before the eggs begin to scramble. Use your spatula to push them around and form an even circle in the skillet. It should have soft-cooked curds on top, and be set on the bottom after a few seconds.

Just slide it out of the pan onto the mound of rice. Top it off with a squeeze of ketchup and maybe some Kewpie mayo, and you're all set.

Have You Ever Attempted To Make This Before? 

This omelette is loaded with so many goodies that it's practically a meal in itself, which is why it's such a good choice for breakfast or lunch. However, we also like to pair it with a couple of fresh vegetables for a hearty dinner.

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Article & Photo Source: Serious Eats