On the other day, I wanted to cook ‘Omu-rice’ (Omelette Rice) for dinner. Then I had to cook 4 servings Ketchup flavoured fried rice, and that was not easy. Then I tried to cook all the fried rice ingredients in a rice cooker just like cooking ‘Takikomigohan’, a Japanese dish of Rice cooked with ingredients and seasonings all together. The result was great! Using a rice cooker, it was easy to cook 4 servings. Now ‘Omu-rice’ (Omelette Rice) is easy to cook for four of us.


4 Servings


200g Chicken Thigh Fillets *cut into small pieces
Salt & Pepper
2 cups (*180ml cup) Short / Medium Grain Rice
360ml Chicken Stock
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/3 cup Ketchup
1 teaspoon Ground Paprika *optional
1/2 Onion *finely chopped
10cm Carrot *finely chopped, about 1/3 cup
1/3 cup Corn Kernels *thawed if frozen
1/3 cup Peas *thawed if frozen
Finely Chopped Parsley *optional

  1. Cut Chicken Thigh Fillets into small pieces, season with Salt & Pepper, and set aside.
  2. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
  3. Drain the Rice and place into the rice cooker’s inner pot. Add Chicken Stock and Salt, add Ketchup and Paprika, and gently stir.
  4. Scatter Onion, Carrot and Chicken, and press ‘COOK’ button to start cooking. Meanwhile, prepare Corn and Peas.
  5. When the rice is cooked, add Corn and Peas, and let it steamed for 10 minutes. Then loosen and mix gently. Add extra Salt & Pepper if required, and sprinkle with the chopped Parsley.