Steps

1. Finely chop the onion. Finely chop.
   🕒 01:10
2. Thinly slice the mushrooms. Thinly slice.
   🕒 01:21
3. Cut the chicken thigh into 2cm cubes. 【This is the key!】 Cutting slightly larger pieces will prevent them from drying out too much during cooking, resulting in a juicier texture.
   🕒 01:33
4. Preheat a frying pan over low to medium heat.
   🕒 01:55
5. Add 1 tbsp of oil to the preheated frying pan and sauté 1/4 onion until golden brown.
   🕒 02:09
6. Once the onion is colored, add 50g chicken thigh and stir-fry for about 30 seconds until cooked through.
   🕒 02:34
7. Add 1 mushroom and stir-fry for about 20-30 seconds.
   🕒 02:47
8. Add 10g butter and toss to coat the ingredients. Move to the next step before the butter burns.
   🕒 02:55
9. Add 2 tbsp ketchup and stir-fry thoroughly for about 30-40 seconds to cook off the acidity. 【This is the key!】 By thoroughly cooking off the ketchup's acidity, you'll create a sweet and delicious chicken rice. Store-bought ketchup has a strong acidity, so stir-frying for 30-40 seconds is a good guideline.
   🕒 03:13
10. Add 150g rice and quickly mix with the ketchup.
    🕒 03:58
11. Sprinkle with a pinch of salt and a pinch of black pepper, mix lightly, and the chicken rice is complete.
    🕒 04:13
12. Plate the chicken rice, shaping it as desired (or using a rice mold).
    🕒 04:47
13. Crack the eggs onto a flat surface into a bowl and add a pinch of salt. 【This is the key!】 Cracking the egg on a flat surface, not the edge of the bowl, makes it less likely for shell fragments to get in.
    🕒 05:21
14. Mix the eggs with chopsticks by drawing a horizontal "I" shape. 【This is the key!】 Mixing without incorporating air will ensure the whites and yolks blend evenly, resulting in a smooth and beautiful omelet. About 30 seconds is a good guideline.
    🕒 06:21
15. Preheat a frying pan over medium-low heat. The sizzling sound is the sign that it's preheated.
    🕒 09:08
16. Melt 5g butter, and before it completely melts, pour in the egg mixture.
    🕒 09:18
17. Lightly open the chopsticks and stir the egg, and as the edges begin to set, loosen them and break them up repeatedly.
    🕒 09:32
18. Once it's sufficiently less moist, stop stirring and scrape off the cooked egg from the edges. 【This is the key!】 Leaving a little moisture is important.
    🕒 09:50
19. Switch to a rubber spatula, tilt the frying pan handle towards you, and gather the egg at the tip towards you.
    🕒 10:04
20. Tap the frying pan handle and move the gathered egg parallel to the tip.
    🕒 10:26
21. Shape the egg that has moved to the tip with the rubber spatula.
    🕒 10:41
22. Once shaped, flip the egg over with the rubber spatula and roll it onto the rice.
    🕒 10:52
23. Lightly cook the seam of the flipped omelet to complete it.
    🕒 10:57
24. Make an incision at the tip of the plated omelet with a knife and pull it backward to create a clean break.
    🕒 11:22
25. Place the tip of the ketchup bottle on the tip of the omelet and drizzle it over the entire surface in small circles.
    🕒 11:31
26. Finally, sprinkle with parsley to complete the "pakkari" omelet rice.
    🕒 11:45