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Chop the chicken, onion, carrot, and capsicum into small cubes.
Heat the olive oil in a large frying pan over high heat.
Add the chicken to the pan and cook until the meat has all turned white.
Add the vegetables and cook until the onion becomes translucent.
Add the ketchup and mix it all together.
Add the rice and mix in until the rice is all coated with the ketchup.
Add thawed frozen pea to the ketchup rice and mix them together.
Flavour with salt and pepper.
Remove from heat and set aside in a large bowl.
In a small bowl crack and beat 2 eggs.
Heat the large frying pan with 1/2 tbsp olive oil over medium heat and pour in the egg, allowing it to spread all over the bottom frying pan and slightly scramble the middle without breaking the omelette.
Turn off the heat, and pour half the ketchup rice into the centre of the omelette.
Push the omelette and rice to one side of the pan and fold in the sides of the omelette to wrap the rice.
Hold a plate beside the omelette and tip the pan a bit to slide the omelette on to the plate so that it flips on to the plate so the egg is on top covering the rice.
Repeat these steps again for the next 2 eggs and remaining chicken rice then serve!