is a Japanese omelette with fried rice, chicken and vegetables. It is a popular dish that is cooked at home. You can also find this dish in restaurants and izakayas in Japan. For those who are fond of noodles, you can use this to replace the rice and make omusoba.
4 cups steamed Japanese rice (cooked)
1/2 lb. chicken breast, cut into small pieces
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
4 tablespoons ketchup
Salt and pepper to taste
In a skillet over medium flame, heat 2 tablespoons of vegetable oil. Fry the chicken for 5 minutes or until the edges turn brown. Add the onions, mushrooms and green pepper. Stir-fry for 8 minutes or until the mushrooms and green peppers are soft. Add the rice and ketchup. Mix well. Season it with salt and pepper. Cook for another 3-5 minutes. Set aside.
In a large skillet or non-stick frying pan, heat 1 tablespoon of oil. Beat 2 eggs in a bowl and pour the eggs into the pan. Spread the eggs to make a round omelette. Do not spread it too thin. Place 1/4 of the rice mixture on the egg and fold. Cover the pan with a plate and flip it over to transfer the egg to the plate. Repeat the process for the remaining eggs and rice. Drizzle ketchup on the omurice before serving.
Photo Courtesy Of: jekert gwapo