Ingredients
Scale
- 1/4 yellow onion (diced)
- 3 cloves garlic (minced)
- 6–8 oz chicken thighs (cut into bite-sized pieces)
- 1/4 cup frozen mixed vegetables
- 3 brown mushrooms (diced)
- 2 cups cooked white rice (day-old)
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 6 large eggs
- 2 tablespoons milk
- Salt
Instructions
- In a non-stick skillet over medium heat, sauté the onion and garlic until fragrant. Add the chicken and cook until browned.
- Stir in mixed vegetables and mushrooms. Then add day-old rice, ketchup, soy sauce, and salt; mix thoroughly.
- In a bowl, whisk together 4 eggs, 1 tablespoon of milk, and a pinch of salt. In a separate skillet, pour in the egg mixture and let it sit until slightly runny.
- Place half of the rice mixture on one side of the omelet, fold over, slide onto a plate, and garnish with ketchup and parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 410mg
Keywords: Use day-old rice for better texture. Customize by adding different proteins or veggies. Serve immediately for optimal taste.