Omurice

Marinade

• 2 tsp light soy sauce
• 1 tsp cornflour
• 1 tsp sugar
• salt, to taste
• pepper, to taste

1. Mix chicken with marinade for 15 minutes. Set aside

Tomato rice

• 230gm chicekn, diced
• 1/2 onion, diced
• 1 tsp minced garlic
• 5 to 6 button mushrooms, sliced
• 1 Tbsp Japanese white rice wine
• 1 can tomato, 400 gm
• 2 Tbsp tomato ketchup
• 1 bay leaf
• 75 gm frozen green peas
• 2 1/2 rice bowls hot steamed rice, cooked with less water

1. Heat oil in frying pan over medium heat. 
2. Add onion and cook until translucent. Push to sides of pan. 
3. Add some oil in the middle of pan. Saute garlic until fragrant. 
4. Add chicken, cook until colour changed.
5.  Pour in wine and stir well. Let chicken absorb wine.
6.  Toss in mushrooms and stir well.
7.  Add tomato and ketchup. Cook until sauce reduces and thickens, uncovered.
8.  Season with salt and pepper by taste.
9. Add green peas and cook briefly.
10.  Add rice, separate them and mix well with sauce. 
11. Transfer into three bowls for later use. 

Fried Eggs:

• 6 eggs
• 6 tsp thickened cream
• salt, to taste

1. Beat 2 eggs with cream and salt. 
2. Heat oil in a non-stick frying pan (skillet). 
3. Pour the egg mixture in pan , quickly stir the egg with chopsticks. Immediately, spread the egg and make a round omelet by moving the pan around.
4. When the egg is 90% done, remove from heat. 
5. Place one bowl of fried rice in the middle of the omelet.
6. Fold top and bottom sides of omelet over the rice.
7. Tilt the pan and let the omurice slide to the side of the pan. Hold a place next to the side of pan. Quickly turn the omurice over to the plate.
8. Drizzle some ketchup on top of omurice before serving. Repeat this step to make three plates of omurice.