Diner-Style Chinese Restaurant Omurice

Soak the rice in water for about 1 hour. Note that if you are using a donabe (clay pot), soaking is not normally recommended as it shortens the pot's lifespan.

Finely chop the onion. Make cuts from both sides, then finish by bringing the knife down from the side.

Finely chop the green pepper. It does not change the flavor much, but the omurice feels lacking without it, so always add it.

Cut the ham. You may substitute chicken, beef, or any meat you like.

Cook the soaked rice in the donabe. Once cooked, serve it into a bowl.

Beat the eggs thoroughly. Pour some over the freshly cooked rice and sprinkle with soy sauce and katsuobushi to taste it as tamago kake gohan.

In a wok with a slightly generous amount of your preferred oil, quickly stir-fry the onion first.

Add the ham and the freshly cooked rice. Chopping and stirring roughly will crush the rice and make it sticky, so gently press with the spatula to separate the grains from one another.

Once the rice is nicely loosened, spread the ketchup over the surface of the wok, heat it lightly, then quickly toss to coat everything. Finish by adding the green pepper to complete the ketchup rice.

Swirl the wok around to make a slightly large thin omelet. The hemispherical shape of the wok is well suited for making thin omelets.

Place the ketchup rice on the thin omelet, tilt the wok away from you, and flip it over onto the plate to serve.

Add a little Worcestershire sauce and sugar to ketchup and heat lightly in the microwave to make the sauce. Pour it generously over the top and it's done.