Japanese Chicken Omurice | Fluffy Street Food Hit

Cook the jasmine rice in lightly salted water according to the packet instructions and allow the steam to evaporate (pre-cooked, cold rice from the day before works best). Cut the chicken meat into small cubes, approx. 1 cm in size. Wash the spring onions and slice into thin rings, setting aside the crisp green parts for garnish. Peel and finely chop the garlic. Let the frozen peas thaw briefly.

In a small bowl, mix 4 tbsp tomato ketchup with 1 tbsp soy sauce to prepare the seasoning base for the fried chicken rice.

Heat 1 tbsp sunflower oil in a large frying pan or wok over medium-high heat. Add the chicken breast cubes, season with a pinch of salt and pepper, and sear hot on all sides for 3-4 minutes until cooked through.