butter for frying
1/2 small onion, finely chopped
1kg chicken breast, cut into small pieces
Half cup, cooked white rice
2-3 tablespoons tomato ketchup
2 large eggs
salt and pepper
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Saute onion in butter until translucent. Add chicken breast, stir for 2-3 minutes.
Stir in rice and toss until heated through. Add ketchup and toss.
Season with salt and pepper and transfer to a plate.
In a bowl, beat together eggs with salt and pepper.
Heat a pan with butter. Pour egg into the pan and swirl to cover the base of the pan.
Cook until slightly runny in the middle.
Carefully turn the omelette out onto the rice.
Cut the omelette in half to let some runny egg seep into the rice.
Garnish and serve