Omuraisu (Japanese Rice Omelet) Recipe

Heat a skillet over medium heat and coat with cooking spray. Add the cooked rice 2 tablespoons ketchup ham and cheese if using. Cook and stir until the ingredients are well combined and heated through about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.

In a bowl beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set lift edges letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set remove from the heat.

Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.