Ingredients for fried rice (I used bacon and spinach this time)
as you like
a small amount
Umami seasoning (optional)
Cut the ingredients (I used bacon and spinach this time).
Heat the oil in a skillet and sauté the ingredients.
Add the rice to the skillet, season with the Umami seasoning, salt and pepper and stir-fry for about 2 minutes.
Add the ketchup and soy sauce and continue stir-frying for about 1 minute. Transfer it onto a plate.
Combine 2 eggs, milk, and mayonnaise and mix well.
Add 1 teaspoon of oil to the skillet that you used to make the fried rice. Once the oil is hot, reduce heat to medium, pour in the egg mixture and leave it for about 15 seconds.
When the edge of the egg becomes solid, stir the center of the egg with chopsticks just like making scramble eggs. Do not touch the edge.
Remove from heat when the egg is 80% cooked as shown in the photo. Jiggle the skillet to slide the egg omelette onto the fried rice on the plate.
Drizzle some ketchup on top and sprinkle with parsley if desired. You're all done!
The well-seasoned rice and the fluffy and creamy egg omelette is irresistible.
Story Behind this Recipe
I made this because I love omurice with fluffy and creamy eggs on top that Japanese western-style restaurants serve! The rice is seasoned with a hint of soy sauce as a secret ingredient which improves and enriches the flavor. Milk and mayonnaise are added to the eggs to make them fluffy and rich.
You can use any of your favorite toppings such as onions, green peppers, ham, or wiener sausages and enjoy different variations. If the rice sticks to the skillet, add a little oil to it. The non-stick type skillet is easier for making the eggs. The secret is to add milk and mayonnaise to the eggs.