THE GARDEN OF WORDS OMURICEAs usual, the recipe is below the cut.-MJ & K1T oil½ onion

THE GARDEN OF WORDS OMURICE

As usual, the recipe is below the cut.

-MJ & K

• 1T oil
  
• ½ onion, diced
  
• 2 chicken thighs, deboned and skin removed, cut into ½ inch pieces
  
• ½ cup vegetables (chopped carrots, peas)
  
• 1 ½ cup cooked short grain rice
  
• 1T ketchup
  
• 1 tsp soy sauce
  
• 1 tsp mirin
  
• 1 clove garlic, minced
  
• 1 scallion
  
• 2 eggs
  
• pinch of salt
  

Heat the oil in a nonstick skillet over medium heat and cook the onions until they become translucent. Add the chicken and continue cooking until the chicken is no longer pink on the inside. Add the garlic and vegetables and cook until the vegetables become tender and the garlic is fragrant. Add the rice, ketchup, mirin, and soy sauce and mix until well combined. Remove from the skillet.

Add a little more oil the pan and heat again. Whisk the two eggs and a pinch of salt until the eggs are smooth and pour them into the hot pan. Mix the eggs in the pan with a chopstick to keep from scrambling them. Use the chopstick to push cooked egg towards the middle and allow runny egg to swirl to the edge of the pan.

When the bottom of the eggs are set but the top is still runny turn off the heat and add some of the filling to the middle of to omelet in an oval shape. Fold the edges of the omelet over the filling and start pushing the omelet towards the edge of the pan. With your plate ready along the edge, nudge and flip the omelet out on top the plate to the folded edges are down. Use a damp paper towel to continue shaping the omelet if desired. Top with minced scallions, ketchup, or Japanese mayonnaise.