Ingredient
- chicken thigh - 115 gram
(skinned boneless, cut into 1 cm cubes)
- butter - 7 teaspoons
- small onion - 1 (chopped)
- carrot - 30 gram (chopped)
- mushroom (shiitake or closed
cup mushroom) - 2 (stems removed and chopped)
- parsley - 1 tablespoon finely
chopped
- rice - 380 grams (boiled)
- tomato ketchup - 2 tablespoons
- eggs - 1 (big size)
- milk - 4 tablespoons
- salt - 2/3 teaspoons (plus
extra to season and black/white pepper)
Method
- Season the chicken with salt
and pepper. Melt 1½ teaspoon butter in a frying pan. Fry the
onion for 1 minute, then add the chicken and fry until the
chicken is white and cooked.
- Add the carrots and mushrooms,
stir-fry until soft over a moderate heat, then add the parsley.
Set this mixture aside and clean the frying pan.
- Melt 1½ teaspoon butter in the
frying pan, add the rice and stir well. Mix in the fried
ingredients, tomato ketchup and pepper. Stir well adding it
taste if necessary. Keep the mixture warm.
- Beat the eggs lightly, add the
milk, 2/3 teaspoon salt and pepper.
- Melt 1 teaspoon butter in an
omelet pan over a moderate heat. Pour in quarter of the egg
mixture and stir it briefly with a fork, then leave to set for 1
minute. Top with a quarter of the rice mixture.
- Fold the omelet over the
rice and slide it into a curve. Do not cook the omelette too
much.
- Invert the omelet on to a
warmed plate, cover with a paper tower and press neatly into a
rectangular shape.
- Cook another three omelet
from the remaining ingredients. Serve immediately with tomato
ketchup on top, garnished with parsley. Serve 4.
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