Japanese Omurice

Instructions

1. Prepare the chicken and vegetables
   Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the diced onion and carrot, and sauté until softened, about 3-4 minutes. Add the chicken pieces and cook until no longer pink, about 3 minutes.
2. Cook the fried rice
   Add the cooked rice to the pan, breaking up any clumps. Stir in the frozen peas, ketchup, and soy sauce. Beat 2 eggs in a small bowl and pour over the rice mixture. Stir quickly to coat the rice with egg. Season with salt and pepper. Transfer the fried rice to a plate and shape into an oval mound. Cover to keep warm.
3. Prepare the omelet mixture
   In a clean bowl, beat the remaining 2 eggs with 1 tablespoon of milk until well combined. Season with a pinch of salt and pepper. The egg mixture should be very smooth with no visible egg white streaks.
4. Cook the omelet
   Heat a clean non-stick frying pan over medium heat. Add 2 tablespoons of butter and let it melt completely. Pour the egg mixture into the pan, swirling to coat the entire surface. As the edges start to set, use a spatula to gently pull them toward the center, allowing uncooked egg to flow to the edges.
5. Create the fluffy texture
   When the omelet is about 75% set but still slightly runny on top, reduce the heat to low. The bottom should be set but the top should remain slightly soft and creamy. If using the traditional method, shake the pan to loosen the omelet.
6. Assemble the Omurice
   Slide the omelet on top of the prepared rice mound. For the classic presentation, make a small cut along the top of the omelet so it opens and reveals the rice underneath. Alternatively, fold the omelet in half before placing it on the rice.
7. Serve and garnish
   Drizzle additional ketchup over the top in a zigzag pattern. Some restaurants draw patterns or write messages with the ketchup. Serve immediately while the omelet is still soft and fluffy.