For Chicken Rice

Cup of Yum
1. Marinate the 150 grams boneless skinless chicken breast in the 1 teaspoon soy sauce while you prepare all the other ingredients.
2. Add the 1 tablespoon vegetable oil and 100 grams onion to a frying pan over medium-high heat and sauté the onions until they're tender and just starting to brown.
3. Add the chicken and stir-fry until you don't see any raw sides anymore.
4. Add the 300 grams cooked Japanese short-grain rice, and break it up with a spatula so that it heats through evenly.
5. Once the rice has been warmed through, add the 2 tablespoons ketchup and 1 tablespoon oyster sauce, and stir-fry until it is an even color and the ketchup is just starting to caramelize. Season with black pepper to taste.
6. Plate the rice. You can use a bowl as a mold to give it a round or oval shape.

For Omelette

1. Break the 3 eggs into a bowl along with the 1 tablespoon cream and 1 pinch salt. Whisk together until the mixture is uniform in color.
2. Heat a small 8-inch non-stick frying pan over medium heat until moderately hot. Add the 1 tablespoon cultured unsalted butter and swirl to melt and coat the pan evenly.
3. Add the egg mixture to the pan and cook until the bottom layer of eggs are set (the bottom will start turning opaque).
4. Gently stir the eggs, while shaking the pan to resettle the uncooked egg.
5. Turn up the heat to high for a few seconds to make the egg easier to slide out of the pan (the egg should slide around the pan easily when shaken). Give the cooking eggs a minute to firm up.
6. Position the pan over the plated rice and gently slide the egg out of the pan on top of it, gently guiding it with a pair of chopsticks.
7. Garnish with ketchup and parsley to taste.