☆ﾁｷﾝﾗｲｽ☆の美味しいｵﾑﾗｲｽ♪ 
Delicious Omurice with Chicken Rice
This is so tasty! It has a mellow, rounded flavor—just like the gentle taste of the kids' lunch I used to eat long ago. There's a trick to keeping the rice from getting mushy!
Recipe background: I missed the chicken rice from the kids' lunch I had as a child, so I experimented to recreate that nostalgic flavor.
Delicious Omurice with Chicken Rice
This is so tasty! It has a mellow, rounded flavor—just like the gentle taste of the kids' lunch I used to eat long ago. There's a trick to keeping the rice from getting mushy!
Recipe background: I missed the chicken rice from the kids' lunch I had as a child, so I experimented to recreate that nostalgic flavor.
Cooking Instructions
- 1
Cut the chicken into bite-sized pieces. Melt the butter in a frying pan, then add the chicken and mixed vegetables. Sauté briefly.
- 2
Add all the ingredients marked with ☆ (bouillon cube, water, ketchup, sugar) to the pan. Simmer over medium heat, stirring constantly to prevent burning, until the liquid is fully reduced. This is the key step!
- 3
Once the liquid has evaporated, add the warm rice and mix by cutting through it. Season with salt and pepper to finish.
- 4
In a separate frying pan, heat a little oil and cook the eggs to your preferred doneness. Place the eggs on top of the chicken rice to serve!
- 5
For the omelet: Adding a pinch of nutmeg and 1 teaspoon of milk to the eggs will help remove any eggy smell.
- 6
At home, we often use frozen diced chicken and frozen mixed vegetables—no cutting board needed, so it's super easy!
- 7
This recipe was featured for the first time! I'm so happy to receive everyone's feedback. Thank you so much!
- 8
Note: 2 tablespoons of ketchup makes this fairly mild—good for kids. Feel free to add more ketchup to taste.
- 9
Tips for making a fluffy, creamy omelet with just 1 egg:
- 10
1 egg
1 tablespoon milk
2 tablespoons vegetable oil *Using a bit more oil makes it extra fluffy and creamy! - 11
Lightly beat the egg with the milk—don't overmix. Heat the frying pan well, add the oil, then pour in the egg all at once.
- 12
Spread the egg in the pan and gently swirl with chopsticks or a spatula 3–5 times in large circles. Don't overdo it or it will turn into scrambled eggs!
- 13
Turn off the heat when the egg is still a little soft. The residual heat will finish cooking it perfectly.
- 14
Tilt the pan and slide the egg onto the chicken rice on a plate. Enjoy!
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