Four thin, fully cooked omelettes enclosing moist, ketchup-seasoned chicken rice with onion and green peas. A little ketchup finishes each serving.
$15.43
Per Serving
$3.86
Total
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Servings
Cooked short-grain white rice, chilled · 3 Cup
Bibigo Cooked Sticky White Rice (opens in a new tab)
Sale
95%
67%
Boneless skinless chicken thighs · 0.75 Pound
Miller Poultry Boneless Skinless Fresh Chicken Thighs (opens in a new tab)
66%
51%
Frozen green peas, thawed and drained · 0.5 Cup
Omena Organics Frozen Organic Green Peas (opens in a new tab)
27%
16%
6%
5%
2%
1%
0%
Mixing Bowl
Whisk
Cutting Board
Chef’s knife
Measuring cups and spoons
Wooden spoon
12-inch skillet with lid
10-inch nonstick skillet with lidCutting BoardChef’s knifeWash your hands with soap and water for 20 seconds. Rinse and dry the onion before peeling and finely dicing it. Cut the chicken into approximately 1/4-inch pieces. Wash your hands, knife, cutting board, and work surface after handling the raw chicken.
Do not rinse raw chicken; wash hands, the knife, cutting board, and work surface after handling it.
Measuring cups and spoonsWooden spoonBreak up the chilled rice clumps with a spoon so the grains will separate easily during frying. Have the drained peas and measured seasonings ready before you begin cooking.
Use rice that was promptly refrigerated after cooking; do not use rice left standing at room temperature.
Measuring cups and spoonsWooden spoon12-inch skillet with lidHeat the canola oil in the 12-inch skillet over medium heat. Add the onion and cook for 4 minutes, stirring frequently, until softened. Add the chicken and cook for 5–7 minutes, stirring and separating the pieces, until thoroughly cooked. Check several of the largest pieces with the thermometer; the chicken must reach 165°F. Let any pooled liquid evaporate before continuing.
Cook the chicken to 165°F; wash the thermometer probe with hot, soapy water before and after checking.
Measuring cups and spoonsWooden spoon12-inch skillet with lidPush the chicken and onion toward the sides of the skillet. Add the 1/2 cup ketchup to the center and cook for 1 minute, stirring it against the hot pan, until slightly thickened. Stir in the soy sauce, black pepper, and peas, then add the rice. Stir-fry for 3–4 minutes, breaking up remaining clumps and coating the rice evenly, until the filling reaches 165°F throughout. It should be moist and cohesive, with no loose liquid in the pan.
Verify that the filling reaches 165°F throughout.
Wooden spoon12-inch skillet with lidRemove the filling from the heat. Divide it into four equal portions in the skillet, then cover while you prepare the omelettes.
Mixing BowlWhiskMeasuring cups and spoons10-inch nonstick skillet with lidFor the first omelette, whisk 2 eggs with 1/8 teaspoon salt until evenly blended. Heat the 10-inch nonstick skillet over medium-low heat. Add 1 1/2 teaspoons butter and swirl to coat the bottom and lower sides. When the butter is melted and gently foaming, pour in the eggs and immediately tilt the skillet to form an even, thin layer.
10-inch nonstick skillet with lidCook undisturbed for 1–2 minutes, until the edges are set and the surface is mostly firm. Cover and cook for another 30–60 seconds, until the entire surface is fully set with no liquid egg remaining. Egg dishes should reach 160°F. Keep the heat gentle so the omelette stays flexible rather than becoming browned and brittle.
Cook the egg layer fully to 160°F, with no liquid egg remaining.
Wooden spoon10-inch nonstick skillet with lidUncover and loosen the omelette around its edges with the turner. Spoon one portion of filling into a compact oval across the center, leaving a generous border of egg around it. Fold the two long sides of the omelette over the rice, then gently tuck the ends inward. Bring the skillet’s rim close to a serving plate and tilt it, using the turner to guide and gently roll the filled omelette onto the plate with its folded seam underneath.
Mixing BowlWhiskMeasuring cups and spoonsWooden spoon10-inch nonstick skillet with lidRepeat steps 6–8 three more times, using 2 eggs, 1/8 teaspoon salt, 1 1/2 teaspoons butter, and one portion of filling for each omelette. Take the skillet briefly off the heat between batches if the butter begins browning immediately.
Cook each egg layer fully to 160°F, with no liquid egg remaining.
Measuring cups and spoonsDivide the reserved 1/4 cup ketchup among all four finished omelettes, using 1 tablespoon on each. Serve promptly.
Refrigerate leftovers in shallow, covered containers within 2 hours (within 1 hour above 90°F); use within 3–4 days, counting from the rice’s original cooking date, and reheat to 165°F.
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