Steps

1. Finely chop the onion and garlic separately.
   🕒 01:37
2. Cut the chicken thigh into small dice.
   🕒 01:54
3. Heat 2 tbsp of vegetable oil in a frying pan over medium heat and stir-fry the chicken thigh. [This is the key!] By stir-frying the chicken first and transferring the browned color and umami to the oil, you create a fragrant and deep flavor.
   🕒 03:12
4. Season the chicken with salt and pepper.
   🕒 03:27
5. Once the chicken is browned, transfer it to a plate.
   🕒 03:31
6. Stir-fry the onion in the oil used for the chicken over medium-low heat.
   🕒 03:38
7. Lightly sprinkle salt on the onion.
   🕒 03:47
8. Add the garlic when the onion becomes translucent and stir-fry.
   🕒 03:51
9. When the onion is stir-fried, add the reserved chicken thigh back and stir-fry briefly.
   🕒 03:56
10. Add the steamed white rice and stir-fry with a wooden spatula to combine well.
    🕒 04:01
11. Add 2 tbsp of ketchup and stir-fry until the moisture slightly evaporates. [This is the key!] Stir-frying the ketchup removes its acidity, making the chicken rice less soggy.
    🕒 04:21
12. Finally, add a drizzle of soy sauce and mix everything together.
    🕒 04:37
13. Crack 3 eggs into a bowl and mix well. [This is the key!] Mixing while arching your back can be effective.
    🕒 04:52
14. Add cheese to the beaten eggs.
    🕒 05:08
15. Heat a non-stick frying pan (18cm recommended) over medium heat and add 1 tsp of vegetable oil.
    🕒 05:58
16. When bubbles start to appear around chopsticks placed in the oil, pour the egg mixture into the frying pan.
    🕒 06:19
17. The egg will start to cook from the edges. Gently stir from the outside towards the center. [This is the key!] If the heat is too high, reduce it and aim for an evenly cooked, half-cooked state.
    🕒 06:34
18. Once it's half-cooked, don't immediately transfer it onto the chicken rice. Wait for about 30 seconds. [This is the key!] Allowing it to cook slightly with residual heat prevents the half-cooked surface from breaking when you move it.
    🕒 06:51
19. Gently slide the half-cooked egg onto the warm chicken rice.
    🕒 07:27
20. [From the instructions] In a small pot, add 3 tbsp of [A] ketchup, 1 tbsp of [A] water, and 1/2 tsp of [A] soy sauce. Mix and gently warm.
21. Pour the warmed tomato sauce over the finished omelette rice.