Classic Omurice Delight

1.In a large skillet, heat 1 tablespoon of cooking oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

2.Add the diced chicken and mixed vegetables to the skillet. Cook for another 3-4 minutes until heated through.

3.Stir in the cooked rice, ketchup, soy sauce, salt, and pepper. Mix well and cook for an additional 2-3 minutes until everything is combined and heated through. Remove the rice mixture from the skillet and set aside.

4.In a bowl, beat the eggs with a pinch of salt and pepper until well combined.

5.In the same skillet, add the remaining tablespoon of cooking oil and heat over medium-low heat. Pour in the beaten eggs, swirling the pan to create an even layer. Cook for about 2-3 minutes until the edges start to set but the center is still slightly runny.

6.Spoon the rice mixture onto one half of the omelette. Carefully fold the other half over the filling, creating a half-moon shape. Cook for another minute to allow the inside to firm up.

7.Gently slide the omurice onto a plate. Garnish with fresh parsley and serve immediately.