Serves 2.

Ingredients

• 1/4 yellow onion diced
• 1/3 cup diced carrot
• 1/3 cup canned peas
• 1 cup white rice
• 6 eggs
• 2-3 tbsp ketchup (just enough to make it red without being all ketchup)
• 1 tsp Worcestershire sauce (or yakisoba sauce in a pinch)
• butter
• msg (or salt I suppose, but use msg it’s better)

Directions

1. Make rice in rice cooker
2. Once the rice is finished, sautè onions and carrots in butter until soft
3. Scramble 3 eggs at a time in bowl with chopsticks, not a whisk.
4. Strain the eggs through a mesh sieve, then add 1/8th tsp msg (or salt if you are WEAK)
5. Add the rice, then the ketchup and worcestershire sauce to pan with the onions and carrots. Mix extremely well. You want the red from the ketchup to coat all the rice. I use a little silicone spatula for this.
6. Once the rice is fully coated, add the peas and continue to mix for a minute or so - just until the peas are heated through.
7. Remove the rice mixture from the pan (I use a deli container)
8. Distribute rice between two plates, forming something like a football shape.
9. In a 6-8 inch fry pan, put enough butter in to melt and coat the pan.
10. Over medium-low heat (depending on pan size), add your egg and immediately start stirring with chopsticks. You want to form curds about 1-2cm in size. If the eggs are cooking too fast, turn down the heat.
11. Once most of the egg mixture is cooked, with a bit uncooked still in the pan, stop stirring and make sure you move the pan around to distribute all the egg mixture to coat the pan. Start to slowly move (I use either a silicone spatula here or chopsticks) the egg mixture from one side of the pan to the other. You are trying to form a football like omelette shape.
12. DON’T OVERCOOK THE EGG! You want some goopy bits still left over once your football is formed.
13. Put the omelette over the egg and cut to reveal your goopy egg!
14. Do that again for the second plate.
15. Cover with ketchup or don’t, I like it!