Japanese Fully Cooked Chicken Ketchup Omurice

Prepare 340 g cooked rice that was divided into shallow containers, cooled ideally within one hour, refrigerated at 4°C or below and used within 24 hours. Do not use rice that has already been reheated. Cut 180 g raw chicken thigh into 1.5 cm pieces on a dedicated board, dice 110 g onion and prepare 50 g peas.

Melt 15 g butter over medium heat; sauté onion three minutes, then chicken for five to six minutes, checking thickest chicken reaches 74°C. Add 65 g ketchup and optional 5 ml Worcestershire and cook one more minute.

Add 340 g chilled rice, 50 g peas, 1 g salt and 1 g pepper; stir-fry over medium-high for 3–4 minutes, breaking clumps. Confirm reheated rice reaches 74°C and divide into two oval mounds.

Beat four eggs with remaining 2 g salt and divide in two. Melt 10 g butter per omelette in a 20 cm nonstick skillet; pour in two eggs' worth and cook over medium-low 3–4 minutes until fully set with no liquid top, verifying 71°C at center.

Carefully drape each fully cooked omelette over its rice mound, tuck edges around to form ovals, divide remaining 15 g ketchup over the two plates and serve immediately.