Red Meat Allergy Friendly Omurice
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
2 servings
For the fried rice
- 2 cups cooked short-grain white rice, day-old and cold
- 6 oz boneless, skinless chicken thighs, cut into ½-inch pieces
- ½ cup yellow onion, finely diced
- ½ cup frozen peas and carrots, thawed
- 3 tbsp ketchup, plus more for serving
- 1 tbsp soy sauce
- 1 tbsp neutral oil (such as vegetable oil or canola oil)
- ¼ tsp salt
- ¼ tsp black pepper
For the omelette
- 4 large eggs
- 2 tbsp whole milk
- ¼ tsp salt
- 2 tsp unsalted butter, divided
For serving
- ketchup, for drizzling
- fresh parsley or chives, chopped (optional)
Instructions
- 1
Heat 1 tbsp neutral oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
- 2
Add the chicken pieces to the skillet, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook, stirring, until the chicken is opaque throughout with no pink at the center, about 4–5 minutes.
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