Anna Thomson’s omuraisu Japanese rice omelette

Serves 4

• 1 onion
• 150g chicken
• 2 carrots
• 0.25 red pepper
• 4 mushrooms
• 2 spring onions
• 50g peas
• 400g cold
• 0 tbsp tomato puree
• 4 eggs
• 0 black pepper
• 0 Ketchup

Step 1
Heat some oil over a medium heat.

Step 2
Saute the onion and chicken until browned.

Step 3
Add the vegetables and cook for a few minutes.

Step 4
Add the rice and stir for 5 minutes to heat through.

Step 5
Add the tomato puree, season and mix well.

Step 6
Turn off the heat and set aside.

Step 7
Heat a little oil in a frying pan over a medium heat.

Step 8
Beat one egg in a bowl and season.

Step 9
Add to the pan and swirl to spread evenly.

Step 10
Cook until just set, then slide on to a plate.

Step 11
Put a quarter of the rice on half the omelette.

Step 12
Fold over the rice, then let your little ones squirt ketchup on top.

Step 13
Repeat with the remaining eggs.