Omurice

Instructions

1. Prepare the fried rice
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 3-4 minutes. Add onions and sauté until translucent, about 2 minutes. Stir in the mixed vegetables and cook for another 2 minutes.
2. Season the rice
   Add the cooked rice to the skillet, breaking up any clumps. Stir in ketchup, soy sauce, and sugar. Mix well until the rice is evenly coated and has a light reddish color. Season with salt and pepper to taste. Remove from heat and divide the fried rice into two portions.
3. Shape the rice
   Pack each portion of fried rice firmly into an oval or dome shape on two separate plates. You can use a small bowl or cup as a mold if needed. Set aside.
4. Prepare the egg mixture
   In a bowl, beat the eggs with milk, a pinch of salt, and pepper until well combined but not overly frothy.
5. Cook the omelette
   Heat a non-stick skillet over medium heat. Add half tablespoon of butter and half tablespoon of oil. Pour half the egg mixture into the skillet, swirling to cover the entire surface. Cook until the bottom is set but the top is still slightly runny, about 2-3 minutes.
6. Assemble the first omurice
   When the omelette is ready but still soft on top, carefully slide it onto one of the rice mounds, folding it over to cover the rice. Repeat steps 5 and 6 for the second serving.
7. Garnish and serve
   Drizzle additional ketchup on top in a zigzag pattern. Sprinkle with sliced green onions. Serve immediately while the omelette is still soft and fluffy.