Rice Omelet

This particular dish was inspired by the 1985 Japanese film Tampopo, from a scene in which a homeless gourmet whips up a rice omelet in a "borrowed" restaurant kitchen.

1/4 Onion, diced
1/4 Bell pepper, diced
1/2 Cooked chicken, chopped
2 White mushrooms, chopped
1 Cup steamed white rice
1 Tbsp ketchup
2 Dashes soy sauce
1 Tbsp Canola oil
1 Tsp butter
4 Eggs

In a saute pan, cook the onion and bell pepper in the oil on medium heat until just beginning to brown and onion is transluscent. Turn down to low heat. Now add the chicken, mushrooms, white rice, ketchup, soy sauce and a dash of salt and pepper and mix thoroughly. Set aside.

Ready a medium non-stick skillet on medium-low heat with just a tiny bit of butter to help keep the egg from sticking. Beat an egg and add to the skillet when the butter is starts to bubble. Tilt and move the beaten egg around in the skillet until you have a thin, even, round omelet.

When the egg is firm, but not burned on the bottom, and just beginning to set on the top, add 1/4 of the filling in the middle of the omelet in a rough row, oriented up/down on the egg. Now, gently, very gently pick up one side of the omelet with a spatula and lay that side of the omelet on the filling, then using the spatula to cradle the bottom of the omelet, gently roll the omelet to the other side to form a burrito-like rolled omelet. Pat gently flat with the spatula and plate. Repeat process for each egg, adding a little butter if it looks like the skillet needs it.

Plate with two of the omelets and garnish the top with a few dabs of ketchup.

Serves 2.