Khao Pad Omurice (Thai × Japanese)

Method

1. Stir the sauce ketchup and sriracha together. Crack the omelette eggs into small bowls, 2 per serving, add a share of the milk and salt to each and beat until no streaks of white remain. Cut the chicken into 1 cm pieces, finely chop the onion and garlic and slice the spring onions.

   Add in this stepKetchup (for the sauce) 2 tbspSriracha chilli sauce 2 tspEggs (for the omelettes) 4Milk 2 tbspSalt 1 pinch

2. Heat the oil in a 26 cm frying pan on medium-high heat, fry the garlic and onion for 30 seconds until fragrant, then add the chicken and stir-fry for 4 min until cooked through with no pink left.

   Add in this stepVegetable oil 1½ tbspGarlic cloves 2Onion ½Boneless chicken thigh 140 g

   medium-high heat

3. Add the rice and break up the lumps. Clear a space in the middle, add the ketchup and fish sauce and let them sizzle for 10 seconds to cook off the sharpness, then toss everything together on medium-high heat for 3 min. Finish with the white pepper and spring onions. Shape a mound of rice like a rugby ball on each plate.

   Add in this stepCold cooked jasmine rice 360 gKetchup (for the rice) 2 tbspFish sauce 2 tspGround white pepper 1 pinchSpring onions 1

   medium-high heat

4. Heat a 20 cm non-stick pan on medium heat and melt one serving's share of the butter; when the foam subsides, pour in one bowl of egg. Stir quickly in big circles with chopsticks until the edges set but the centre is still creamy (about 1 minute), then take it off the heat, tilt the pan and slide the omelette over the rice. Repeat for each serving; this whole step takes 3 min.

   Add in this stepButter 20 g

   medium heat

5. Zigzag the sriracha ketchup over the omelettes, top with coriander and serve straight away. Cut into the omelette with a spoon and let the soft egg spill over the rice.

   Add in this stepCoriander sprigs, to garnish 2