Japanese Omurice Rice (Omurice)

By: Kim Long David Phan

2 cup steamed Japanese rice
1 shallot (finely chopped)
1 cup oyster mushrooms
2 slices thick ham (cut into small cubes)
50g frozen green peas
1 tbsp vegetable oil
3 tbsp tomato sauce
Salt and peoper
4 eggs (beat 2 at a time)
2 tbsp milk (divide)
2 tbsp butter (divide)
Tonkatsu tomato sauce: 3 tbsp tomato sauce, 1 tbsp tomato paste, 2 tbsp Obento Tonkatsu sauce, 1 tbsp honey, 1 tbsp Lee Kum Kee premium dark soya sauce
Kewbie mayonnaise

Making fried rice: Heat up the frypan, add vegetable oil then sauté the shallots until they’re golden brown.
Add mushrooms, frozen peas, stir one minute. Then add spam stir for another one minute.
Add cold cooked rice ( ideally leave them in the fridge overnight so the fried rice will be separated). Season with salt and pepper.
Making omelette:: whisk 2 eggs with milk, heat up the frypan, melt the butter, then add that egg mixture into the hot pan. Let it cook for 1-2 minutes. Slide the omelette into the plate, let it cool down.
Scoop the fried rice into the omelette, fold the omelette make sure the fried rice is coated fully.
Preparing Tonkatsu sauce: add all the ingredients mentioned above in the saucepan. Mix them until they’re combined and heat them on the stove until they’re bubble.
Serving: Pour the Tonkatsu sauce on the omelette. Decorate with Kewbie mayonnaise and spring onions (scallions).