Omurice (Omelette Rice)

DEMI-GLACE SAUCE

1. Combine the sauce ingredients – ketchup, soy sauce, Tonkatsu sauce, honey, water and milk in a bowl or large measuring cup. Set aside.
2. Preheat a frying pan and add the cooking oil and flour. Cook over medium to medium high heat until the liquid turns dark brown. It takes about 5 to 7 minutes. Stir occasionally. Reduce the heat to low.
3. Pour the sauce in from step 1 and stir well. Bring up the heat and cook over medium low to medium heat until the sauce thickens (about 8-10 minutes). Stir often. Set aside.

FRIED RICE

1. Preheat a skillet and add some cooking oil. Stir fry carrot, onion, green bell pepper and smoked ham until all ingredients are cooked.
2. Add the rice and the rice seasoning and mix them well for 1 to 2 minutes.
3. Turn the heat off. Cover with foil or a lid to keep the rice warm while getting other ingredients ready.
4. When ready to serve, shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl.

TORNADO OMELETTE

1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. (This is also one of the key points for success as it makes the omelette turn smoothly). Add a pinch of salt. 
2. Preheat a non-stick frying pan over medium high heat. (It should be heated well enough for the egg to bubble up when you pour it in.) Add some cooking oil and spread it all over the pan.
3. Pour the beaten egg onto the pan and cook it until the edge (about 3 mm / 0.12 inch) is cooked. But an easier telltale is when the omelette starts forming air bubbles in the middle of the pan. You should look for a bit larger sized bubbles.
4. Hold one wooden chopstick in each hand diagonally to yourself and push the egg from the edge towards the centre while maintaining about 4 to 5 cm (1.5-2 inch) gap between each chopstick, and start twirling your chopsticks in one direction. Holding diagonal instead of parallel to yourself will give you more room to turn the egg. Swap the chopstick holding hands in between twirling to be able to keep turning and to make the tornado egg smoothly. Cook the omelette until it’s about 95% cooked. (If the omelette is fully cooked, it’s hard to keep the tornado shape as it might break in the centre.)
5. Hold the chopsticks with one hand and slowly slide the omelette from the pan onto the shaped rice.
6. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

OVAL SHAPE OMELETTE

1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
2. Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
3. Reduce the heat to medium and pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
4. Once the omelette is 85% cooked, place one serving of fried rice in the middle of the omelette and spread well.
5. Fold around the edge of the omelette toward the rice, providing a short blanket.
6. Slowly slide and flip the egg from the pan onto the serving plate. Or place the serving plate on the omelette rice and flip the pan. Ensure there’s no residual oil in the pan to avoid an accidental burn.
7. Use cooking foil (or cooking paper) to shape the omelette into an oval shape. Watch out as the omelette rice can be hot.
8. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.

ROUND SHAPE OMELETTE (EASIEST)

1. Beat the eggs in a bowl. To give a smooth texture, sieve through the eggs. Add a pinch of salt.
2. Preheat a non-stick frying pan over medium high heat. Add some cooking oil.
3. Pour the beaten egg in the pan. Quickly spread the egg and make a thin, large, and round omelette.
4. Once the omelette is fully cooked, slide it out onto a small bowl. Gently tuck in the egg following the shape of the bowl.
5. Place the fried rice on top of the omelette (from step 4). Push it gently to shape it firm.
6. Place the serving plate on top of the bowl. Flip the plate and remove the bowl.
7. Pour the demi-glace sauce (or ketchup if you didn’t make the sauce) and serve.