Prep Time
15 mins

If you have onion, eggs, cooked rice, and ketchup, chicken (or SKIP) you can make this dish!

Course: Main Course
Cuisine: Japanese
Keyword: rice
Servings: 1 serving
  • 1/4 cut onion minced
  • 1.5 cup cooked rice prefer Japanese rice
  • 1/4 cup chicken breast or skip fried tofu for vegan version or other vegetable such as carrot
  • 1 egg
  • 1/4 tsp soy sauce
  • 1.5 tbsp ketchup
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp oil
  • 1 tbsp butter
  1. Mince onion and chop chicken or tofu.

  2. In a small frying pan (18cm maximum), add 1 tsp of vegetable oil and heat up the pan.

  3. Add minced onion and chopped chicken. Saute both until cooked, but not brown.

  4. Add 1.5 tbsp of ketchup into chicken and onion, combine all, then add cooked rice mix well.

  5. Remove the rice and transfer onto a plate.

  6. Clean the flying pan and dry, heat it up again with 1 tbsp butter in a medium heat.

  7. Break an egg in a bowl and mix with a fork.

  8. In a heated frying pan, add the egg mixture, turn the pan to spread the egg mixture. But never mix with a fork or spatula.

  9. When the round egg sheet is 80 percent cooked, add rice on the top part, not the center.

  10. When the rice is added, stop the heat, then start covering with the egg sheet.

  11. Flip top side down on a plate.

  12. Serve with a big amount of ketchup.