Omuraisu (Japanese Rice Omelet)

Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner.

Ingredients:
1 cup cooked white or brown rice
1/2 small onion, finely chopped
1/2 cup chicken breast or boiled ham, cut into small pieces
butter
ketchup in a squeeze bottle
2 large eggs (organic preferred)
salt and pepper

Equipment:
one large sauté pan
one 20cm/8-inch nonstick or cast iron frying pan


Sauté the chopped onion until transparent in butter. Add the chicken or ham and sauté until done. Add the rice and toss until heated through. Add about 2 Tbs. of ketchup and toss rapidly - you just want to color and flavor the rice, not make it soggy. Season with a little salt and pepper. Mound the rice on a plate in a sort of omelette shape.
Start heating a knob of butter in the frying pan until the butter stops bubbling. In the meantime, crack the eggs into a bowl, add a little salt and pepper and whisk with a fork. Pour the egg mixture into the pan and make an omelette that is still slightly runny in the middle.
As soon as it's done, carefully turn the omelette onto the mounded rice. Optionally cut it carefully down the middle, so that the egg runs a bit over the rice.
Squirt with a little ketchup on top. Serve immediately, perhaps with a small green salad on the side.