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Recipe Card
For the fried rice
ingredients
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces chicken thighs, about 2 boneless skinless and cut into bite sized pieces
- 1/4 cup frozen mixed vegetables
- 3 brown mushrooms, diced
- 2 cups cooked U.S.-grown jasmine rice, day old
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
For the omelet
ingredients
- 6 large eggs, divided
- 2 tablespoons milk, divided
- 1/2 teaspoon salt, divided
- ketchup, for serving
- 1 tablespoon fresh parsley, minced for serving
For the fried rice
Method
Step 1
Prepare rice in advance. The day before cook your rice to create a firmer and heartier rice. Or if you cook the day of, use slightly less water so the rice is on the drier side.
Step 2
Heat 1-2 tablespoons of cooking oil onto a large frying pan over medium heat. Sauté the diced onions and minced garlic until translucent and lightly browned, about 2 minutes.
Step 3
Season the chicken with salt and pepper. Then add the cut chicken into the skillet and cook until it is no longer pink about 2-3 minutes.
Step 4
Add the diced mushrooms, and frozen vegetables and toss to combine, about 1 minute.
Step 5
Add the rice and toss to combine. Use a wooden spoon to break up any rice clumps into small pieces, about 1 minute.
Step 6
Add the ketchup and soy sauce and toss to combine, about 30 seconds. Pack the rice into a small bowl and then flip it onto a plate and release the mound.
For the omelet
Step 1
In a mixing bowl, whisk the 2 eggs, 1 tablespoon of milk and 1/4 teaspoon of salt until combined.
Step 2
Heat a non-stick skillet over medium heat until warm. Then add olive oil to grease the pan. Pour in the egg mixture and lift the pan to spread the eggs evenly. Lightly scramble for 5 seconds to form a few curdles and then let the eggs cook are about 80% cooked through, and remove from heat and slide onto the eggs.
Step 3
Repeat with the second egg omelet and drizzle some ketchup over the top and minced parsley.