Ingredients:

  • 1 tbsp vegetable oil (15 ml)
  • 1 small onion, finely chopped (approx. 1/2 cup) (75g)
  • 1/2 carrot, finely diced (approx. 1/4 cup) (50g)
  • 100g (3.5 oz) cooked chicken breast, diced
  • 2 cups (400g) cooked white rice, preferably day-old
  • 2 tbsp ketchup (30 ml)
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1/2 tsp soy sauce (2.5 ml)
  • Salt and pepper to taste
  • 4 large eggs
  • 2 tbsp milk or cream (30 ml)
  • 1 tbsp unsalted butter (15 g)
  • Pinch of salt and pepper
  • Ketchup, for drizzling
  • Optional: Chopped parsley, for garnish

Instructions:

  1. Heat oil in a large skillet or wok. Sauté onion and carrot until softened. Add chicken and cook briefly.
  2. Add rice, ketchup, Worcestershire sauce, and soy sauce. Stir-fry until heated through and well combined. Season with salt and pepper. Set aside and keep warm.
  3. In a bowl, whisk together eggs, milk/cream, salt, and pepper until light and frothy.
  4. Heat half the butter in a small non-stick skillet over medium heat. Pour half the egg mixture into the skillet.
  5. As the egg begins to set, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. You want a slightly undercooked, runny center.
  6. Carefully slide the omelet onto a plate. Form a canoe shape with the rice and gently cover it.
  7. Drizzle generously with ketchup. Garnish with parsley, if desired. Repeat steps 4-6 for the second serving.