Diner-Style Fluffy Omurice

Crack the eggs into a bowl and season with seasoned salt and pepper. Keeping the whisk against the bottom of the bowl, mix with a cutting motion to limit excess foaming and get a smooth mixture.

Once the eggs are thoroughly mixed, add the milk and mix again. This adds volume and richness and helps prevent a mottled pattern when cooked.

Chop the onion slightly coarsely so it adds texture. Pat the liquid off the chicken breast, cut it into large pieces so it stays satisfying to eat, and season lightly with seasoned salt and pepper.

Add butter to the frying pan and heat over high heat. Once it coats the pan, stir-fry the onion by itself first. It will keep cooking from residual heat, so just a slight translucency is enough.

Add the chicken breast and stir-fry. It does not need to be fully cooked through at this point, so that it finishes juicy.

Add the Worcestershire sauce and ketchup and stir-fry lightly over medium heat. The sharpness cooks off, leaving a mellow flavor with sweetness and depth.

Add the rice and mix while breaking it up, aiming to coat every grain with the sauce. Once it is evenly coated, spread it across the pan, sear the surface over high heat, and when it is nicely browned, flip it and sear the other side the same way.

Put butter in a small 16 cm frying pan and heat over medium heat. Using a small pan keeps the egg from spreading too thin, so it finishes thick and fluffy even though it is a wrapped style. Coat the sides of the pan with butter as well.

Turn the heat to the lowest setting, mix the egg mixture once more, and pour it all in. Low heat lets you work without rushing and keeps the egg from cooking too quickly, so it does not scorch and stays fluffy and custardy.

Swirl the pan to coat the sides with the egg mixture and form a rim of egg. Rotating the pan while directing heat to the parts you want to set builds up layers of egg and creates a neat egg shell. Bringing the egg up over the rim makes it easier to wrap. Once you reach this point, turn off the heat.

Allowing for the top to keep cooking from residual heat, place the chicken rice on while the egg is still runny. Turn the heat back on and gently wrap it in the egg using a rubber spatula. Be careful not to press too hard or the egg will tear. Wrap the far side and the near side the same way.

Tilt the plate and turn the pan over to serve. While the egg is still hot, press it lightly with a rubber spatula to shape it into a round form, then finish by drizzling ketchup over the top.