Japanese omurice

 

Omurice

Ingredients           
              

• 150g chicken breast
• 1tsp soy sauce
• 1tbsp vegetable oil
• ½ small onion, minced
• 2 cups white rice
• 2tbsp ketchup
• 1tbsp, oyster sauce
• Black pepper, to taste

For eggs                                     

• 3 eggs
• 1tbsp, whole milk
• Pinch of salt
• 1tbsp, butter

What to do                                 

1. Marinate the fowl in soy sauce, then set aside.
3. Whisk eggs in a bowl in conjunction with the milk and salt. Set aside.
4. Add oil and onions to a pan over medium excessive warmness. Sauté onions till they`re soft and simply beginning to show brown.
5. Add withinside the fowl and stir fry then, upload withinside the rice and destroy apart.
6. Mix withinside the ketchup and the oyster sauce into the rice, and stir-fry till properly integrated flip off warmness and set aside.
7. Heat oil withinside the pan, then pour withinside the egg aggregate. Stir it quick whilst continuously shaking the pan. Try to shape tiny curds swirl runny egg aggregate across the till absolutely cooked.
8. Once cooked, begin to roll it away to different fringe of the pan with spatula.
9. Flip over onto a plate, pinnacle with ketchup, and serve!