Omurice (Omelette Rice)

½ cup Tuimato Sauce
½ onion
8 mushrooms
8 slices ham
2 tbsp rice bran oil
6 tbsp green peas
½ tsp SIDS SALT & PEPPER
4 cups cooked Japanese short-grain rice
4 tbsp butter, divided
EGG MIXTURE:--
8 large eggs
4 tbsp milk, divided
¼ tsp SIDS CRAZY SALT

To Make the Fried Rice:
Clean the mushrooms with damp towel and slice them. Slice the onion and dice into small pieces. Cut the ham into small pieces.
In a 28 cm frying pan, heat 1 tbsp oil then sauté onion. Add green peas, mushrooms, and ham. Season with pinch of SIDS SALT & PEPPER. Add rice and break big chunks of rice into smaller pieces.
When combined well, add 3-4 tbsp tomato sauce and mix well. Make sure to save some sauce for topping. Divide the fried rice in half.
To Make the Omurice: (Makes 2 Omurice)
Start with the first omurice. Crack 2 eggs in a small bowl and add 1 tbsp milk and pinch of SIDS SALT & PEPPER. Whisk all together.
Heat another frying pan over medium high heat and add 1 tbsp butter. Swirl around and when it’s melted, add the beaten egg.
Quickly swirl around with chopsticks. When the mixture is set but still runny, add half of ketchup rice in the middle. If you feel the pan is getting too hot, remove the pan from the heat and put on top of the damp towel.
Wrap the ketchup rice both sides with egg omelette. It doesn’t have to be perfectly wrapped, but make sure to create the “edge” around the fried rice with omelette.
Place the serving plate under the pan and flip the pan to transfer the omelette rice.
Place a piece of paper towel and gently shape the omelettte into a football shape. Repeat this process to make the second omurice.
To serve, pour the tomato sauce over the Omurice. You can reheat the sauce or use room temperature sauce. Garnish the omurice with parsley. Enjoy!