- Whisk ketchup, chicken broth, and soy sauce, in a bowl and set aside.
- In a deep skillet over medium heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.
- Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
- Add rice and break it up using a spatula, plastic or wooden rice paddle or spoon. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat off and season with a little salt and pepper.
Making the omelettes:
- In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
- In a medium or large frying pan over medium heat, add vegetable oil and swirl to evenly coat the bottom. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked – just barely runny – turn the heat off.
There are two ways to serve omurice:
- Put the rice in a bowl and gently press it down, so the rice is compact enough to hold the shape of the bowl. Put a plate over the bowl and flip it over. The rice should be shaped like a perfect mound.
- Carefully slide the omelette over the rice to cover it on all sides and top with ketchup.
- Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn’t have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it’s touching the pan, flat) and quickly flip the pan so the omelette falls onto the plate.
- Top with ketchup and serve.
Repeat the same steps to make the second omurice.