Japanese Rice Omelettes

Omu-Rice
Rice Omelets
Serves 4-6

Gather the following ingredients:
½ chicken breast
1 onion
1 green pepper
4 mushrooms
3 tbsp. ketchup or tomato sauce
salt and pepper
1 tsp vegetable oil
4 eggs
4 cups of cooked rice, Optional - add a little chicken bouillon to the cooking water

Dice chicken and vegetables into small pieces. Sauté chicken and add vegetables. Add rice and salt and pepper and thoroughly mix. Turn off fire. Add ketchup or tomato sauce and mix in.

Heat 1 tsp of oil in a heavy skillet. Whisk one egg and pour it in the pan and spread it so that it becomes one thin layer. Place about ¾ cup of rice in a rectangular plastic container (like what you would use for storing a small bit of leftovers) and pat down gently. When the egg in the pan has begun to set, gently turn the container over so that the rice carefully drops on to the center of the egg. Fold up the two shortest sides of the egg, then fold up the two longer sides. Turn out on to the center of a plate.

Repeat this process until all eggs are cooked. Decorate finished omelets with a line or 2 of ketchup and serve.