Step 1

To make the demi-glace sauce, combine all the omurice sauce ingredients. Then heat this mixture while adding milk and more water. Cook until the mixture is a simmering brown.

Step 2

Heat vegetable oil in a non-stick pan or skillet over high heat until lightly smoking. Add rice and cook until pale brown and toasted. Transfer to a bowl.

Step 3

Add another tablespoon of oil and turn the pan to high heat. Wait for the oil to smoke slightly. Once it's smoking, add peas and carrots and cook before adding chicken. Now add the cooked rice from Step Cook for five more minutes and set aside.

Step 4

Add ketchup and cook, stirring and tossing, until the ketchup sauce becomes thin and coats each grain of rice. Toss in onions last as they burn quickly. Cook, then remove rice from heat. Whip the eggs with milk, salt, and water until peaks form in the egg mixture.

Step 5

Wipe out the skillet with a paper towel. Return to medium-high heat. Add one tablespoon of oil and heat until shimmering. Add eggs and stir rapidly with a spatula. Move the spatula around the pan to break up curds and lift them from the bottom as they form. Stop stirring once the eggs are creamy.

Step 6

Using a spatula, gently spread the egg evenly. Swirl the pan around to cook for a few more minutes if it looks too runny or undercooked. Remove from heat. Now you can place your omelette atop your rice. Drizzle with demi-glace sauce and serve your fluffy Japanese omelette rice hot.