2cupsJapanese white rice,day-old firm, cooked & warmed up
4tbspdry white wine (optional)
salt and pepper to taste
8eggs
Garnish:
additional ketchup
parsley sprigs
Instructions
To make the filling, first heat a small amount of oil in a 10-inch frying pan. Drain off oil and reserve. Melt two tablespoons of butter in the same pan. Sauté the onions and ham over medium heat until the onions are transparent. Add ketchup and mix well. Add the rice and wine (if desired) and stir well until combined. Season to taste with salt and pepper. Transfer the rice mixture to a bowl and cover with plastic wrap to keep it warm.
To prepare the omelette, first break two eggs in a bowl and stir lightly. Season to taste with salt and pepper. Prepare the same pan by heating the oil reserved previously in it and then pouring off any excess. Add one-half tablespoon of butter and heat it until it sizzles. Add the eggs and make a very soft, light-colored omelette.
While the eggs are still soft, place a quarter of the rice mixture in the center, cover with a plate and turn over. Place a paper towel over the omelette and use it to shape the omelette into a long oval, tucking in the edges neatly. Garnish the center with ketchup and parsley. Make the other three omelettes in the same manner. Serve hot.
Notes
*You can replace the ham with small pieces of skinless and boneless chicken breast (sautéed with salt and pepper or herb salt).