Omaraisu. Japanese rice omelet stuffed with rice.

First, prepare the solid ingredients. Cut the onion into julienne or thin strips, the chicken into small cubes and the mushrooms (1 handful, I didn't have any and omitted them) into slices and then cut in half.

Next, heat a little oil in a frying pan and fry the onion, chicken and mushrooms over medium heat.

When the onion is transparent, add a couple of spoonfuls of crushed tomato, the cooked rice and the white wine. Add salt and pepper to taste.

Separately, beat the eggs. Heat a medium frying pan with a little oil. When it is hot, add the beaten eggs and spread them all over the pan. With a few chopsticks you can help to cook all the eggs.

When the egg is almost ready, but not quite, turn off the heat. Then add the rice mixture at one end.

Finally, fold the tortilla with the help of a spatula or in the way that is easiest for you.

In Japan it is usually served with heart-shaped kepchut right in the center.