Chicken & Rice in an Omelette

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Cooked rice		for 2 people
Chicken breast fillets		150g
Onion		1/2
Green peas		3 tbsp
Tomato ketchup		4 tbsp
Salt & pepper		a pinch each
Eggs		6
Salt		a pinch
Sauce:
Butter		1 tsp
Tomato ketchup		4 tbsp
Worcester sauce		1 tbsp
Water		1 tbsp

Method

Prep

15min

Cook

10min

Prepare freshly cooked hot rice.

Cut the chicken into small dice and season with salt & pepper.

Put some vegetable oil a frying pan and fry the chicken. When lightly browned, add the chopped onions.

Add the green peas and ketchup and mix well.

Add the cooked rice and mix well. Season to taste with salt & pepper.

Crack the eggs in a bowl and add a pinch of salt and whisk well.

Put 1 tsp oil in a different frying pan and heat until hot. Add half of the eggs on medum heat and stir slightly with a wooden spoon.

After 1 minute, put half of the chicken & rice from Step 5 in the top centre and spread to the sides.

Lift the near end of the omelette and roll over to cover the filling. Push the omelette to the top of the pan.

Roll over the omelette onto a plate, folding over the final part as you go.

Using kitchen paper, make a good firm shape with the omelette by hand. Repeat for the other omelette.

Make the sauce:add all the sauce ingredients into the frying pan and heat before pouring over the omelette.

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