Japanese rice omelet

Chicken fillet or any other part of meat is cut by me, dried, cleaned of skin and bones. Cut the meat into small pieces. In a saucepan, frying pan or saucepan with a thick bottom, melt the butter, add the meat and fry over high heat for a few minutes. Chicken, especially finely chopped, is cooked very quickly.

We clean the onion, wash it and chop it into small cubes, it's good if it won't be felt in the finished dish. Add the onion to the meat, fry until transparent.

Pour rice. Rice must be cooked in advance in a large amount of water and rinsed. It is necessary to wash the rice before cooking until it is transparent in a large amount of clean water. Mix rice with onion and meat, fry for 3-4 minutes.

In a frying pan, move the rice with chicken and onion to the edges, and pour ketchup inside. Constantly stirring with a spatula, fry it on high heat until caramelization (30 seconds). Mix ketchup with rice, fry for a couple of minutes, and pour in frozen green peas. Mix the whole mass well again, give the peas time to defrost and get ready. The whole process takes 5-7 minutes.

We put the rice filling in a plate and start cooking eggs. Break the eggs into a cup, add salt and shake with a fork or whisk. Heat a frying pan with butter and pour in half of the egg mixture so that it covers the entire surface of the pan.

As soon as the upper part of the egg ceases to be liquid, we put half of the filling in the middle of the pancake and roll it up with a tube or an envelope. Remove from the pan and repeat the procedure with the second part of the eggs and filling.

Decorate the finished dish with ketchup and serve hot.

Bon appetit!