Omurice is basically fried rice wrapped in an omelette – two delicious foods in one! It’s a western-inspired Japanese recipe, and you can generally find it in all sorts of cafés. It can look like a piece of edible art (as you can see from this rilakkuma-inspired omurice). Whatever form it may take, at the heart of the dish is always fried rice, omelette and the all-important tomato ketchup.

This recipe serves 2 (makes 2 omurices), and takes 40 mins to cook. I have pre-prepared the chicken here, as this version is more meat-heavy than what you’d normally find, and I didn’t want the chicken to feel dry. It’s been marinaded in buttermilk overnight.

Also, I prefer using buttermilk for omelettes, as they make the omelettes much fluffier than using milk or just using eggs without either.

Ingredients
200g of chicken breast
100ml of buttermilk
3/4 cup of rice
1 block of chicken stock cube
3 eggs
1 tbsp of powdered parmesan (optional)
A pinch of black pepper
150g peas
1/2 onion

Tomato ketchup

You’ll also need salt to taste.

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