1 ⅓ cup (300 g) cooked white rice
⅓ lb (150 g) chicken thigh, boneless, cut into ½“ pieces
½ medium onion, finely chopped
4 mushrooms (crimini, white button, or baby bella), sliced
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 teaspoon sweet paprika powder
2 tablespoons ketchup
2 tablespoons white wine
⅔ tablespoon butter
1 tablespoon vegetable oil
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add chicken and sear over medium heat for about 30 seconds or until lightly browned. Add onion, mushrooms, salt, and pepper and stir-fry for about 2 minutes or until onion is translucent. Transfer to a large bowl.
Add rice and paprika powder into the bowl and stir thoroughly to combine.
Using the same pan, add white wine and ketchup and bring to a simmer over medium heat, about 30 seconds. Add the rice mixture and butter into the pan and quickly stir until well mixed, about 30 seconds. Once the rice is evenly coated in the ketchup, turn off heat and serve warm.
Be sure to mix in freshly cooked or reheated rice to deepen the flavor of this dish.
To elevate this recipe into Japanese Omurice, place our Basic Omelet over the rice, seam-side down.
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