Omuraisu or omurice (オムライス), omelet with Japanese fried rice.
It is a yoshoku dish, born immediately after the Second World War. The first restaurants to offer it were Rengatei in Tokyo (which offers the original recipe with the egg cooked together with rice) and Hokkyokusei in Osaka (which instead offers the classic rice enclosed in the omelette). At that time ketchup was easily available and therefore this recipe was quickly copied and performed in many other restaurants. INGREDIENTS
1 portion of cooked rice
1/2 onion coarsely chopped
1 chicken breast cut into pieces
2 tablespoons peas
ketchup to taste
1 tablespoon milk (or water)
salt to taste.
pepper to taste
Heat the oil in a pan and cook the chicken.
Add the chopped onion and peas. Continue cooking.
Add the cooked rice, salt and pepper, mix well and pour in a couple of large spoons of ketchup. Season well. Transfer everything to the serving dish, giving it the shape of a "mound".
Beat the eggs vigorously. Salt, pepper, add milk (or water) and mix. Filter everything into another bowl with a sieve.
Oil and heat a small pan. Pour in the eggs and, using chopsticks, scramble them very quickly. When the bottom of the omelette has formed, turn off the heat and form the omelette on one side of the pan: you need to act quickly so as not to overcook the egg.
Immediately pour the omelette over the rice and gently cut it in half. Garnish with ketchup.