Omu-raisu(オムライス) is one of the Japanese-Western dish called youshoku(洋食). Omu(オム) is a shortened word for "omelette" and raisu(ライス) equals "rice". Originally this dish is a ketchup-seasoned chicken rice wrapped in a thin layer of egg.
Now there are varieties such as the ones with demi-glace sauce or brown sauce poured aside, and the ones with a floating half-cooked egg called dandelion-omuraisu(タンポポオムライス) like in the picture.
They are all yummy! Easy to cook at home and good for lunch.
Cooking time: 20mins
1/4 onion, mince
100g chicken, chop into pieces
2 mushrooms, slice
1 tablespoon milk
1 and 1/2 tablespoon butter
a pinch of salt
1 and 1/2 tablespoon ketchup
Heat a frying pan and put 1 and 1/2 tablespoon butter. Saute onion, mushrooms, and chicken. Add rice and stir-fry as breaking up the grains. When fully cooked, season with salt and ketchup. Dish up in a shape of a rugby ball using some wet cloth.
Beat 3 eggs in a bowl. Add milk and season with a pinch of salt. Heat a frying-pan and melt 1 tablespoon of butter. Pour the egg and make an omelette.
Place the omelette on the shaped rice. Cut open the omelette in the center as the egg flows out.
If it is difficult to make an omelette, you can just make a fluffy scrambled egg and pour it on a chicken rice. And if you like the original-version omuraisu, make a sheet of egg instead of an omelette and wrap it over the chicken rice.