Omuraisu is favourite with kids in Japan: fried rice with chicken, seasoned with ketchup served in an omelette covered with more ketchup.
I do it slightly differently adding different vegetables, using tomato puree or passata in the rice and saving ketchup for a token drizzle on top. You can add any finely diced vegetables and use brown or white rice. Tofu or tempeh is an easy sub for chicken.
I also sometimes use passata or puree with a little soy sauce and honey in a squeezy bottle in place of ketchup. And I’m experimenting with a fermented version at the moment!
But sometimes a little ketchup is OK and my kids enjoy squirting different shapes and making little flags to stick in as they do in Japan.
This recipe was a winner in the Guardian Cook’s kid issue.
·150g chicken, diced
·2 carrots, finely chopped
·¼ red pepper, chopped
·4 mushrooms, finely chopped
·2 spring onions, sliced
·400g cold, cooked rice
·2-4 tbs tomato puree
·Ketchup or more spring onions to serve
·In a large pan heat some oil over a medium heat
·Sauté the onion and chicken to brown
·Add the vegetables and cook for a few minutes
·Add the rice and stir for 5 minutes to heat through
·Add the tomato puree, season with salt and pepper and mix well
·Turn off the heat and put to one side
·In a frying pan, heat a little oil over a medium heat
·Beat one egg in a bowl and season
·Add to the pan and swirl to spread evenly in the pan
·Cook until just set, slide onto a plate
·Place a quarter of the rice on half the omelette
·Fold over the empty side over to cover the rice and let your little ones squirt ketchup on top
·Repeat with the remaining 3 eggs
·Grown-ups may prefer a sprinkling of spring onion