Omurice (Japanese Omelet Rice)
My girls love omurice. They usually get this everytime we go to the food court at Mitsuwa or H-Mart. This is a western style Japanese food or what you call Yoshoku. Typical omurice is ketchup fried rice wrapped in an omelet.
This is not that difficult to make since I did not do a french style omelet. I wanted the soft and creamy restaurant style eggs being dished out at Tokyo Hanten in Mitsuwa. First make your fried rice by sautéing 1/4 cup minced onion in a little oil until translucent. Then add about a quarter cup frozen carrots and peas and cook until a bit softened. Then add some cooked chicken (I used about 1/2 cup leftover chicken katsu, you can also use leftover roast chicken). Add your broken up day old cooked white rice about 2 cups. Cook and toss rice until your ingredients are well combined. Pour in 1/4 cup of ketchup thinned with a little water and continue cooking until rice is evenly coated. Remove from heat and pack your fried rice into a small bowl. Invert your bowl onto a serving plate and set aside.
Prepare your omelet by heating a 10 inch non skillet and adding a bit of oil. Beat 3 eggs in a bowl and pour this into your pan. Stir and cook your eggs by pushing it towards the center to form curds. Swirl your pan as you continue to cook until eggs are set at bottom and not runny but appears wet on top.
Carefully slide your eggs onto the mound of rice and squeeze some ketchup and Japanese mayonnaise on top. Sprinkle with some parsley and serve hot.