1. Omurice sauce: Whisk the ketchup, chicken broth, and soy sauce in a bowl, and set aside.
2. Cook the mushrooms: In a deep skillet over medium heat, add the oil and the mushrooms. Cook for about 5 minutes, or until the mushrooms start to caramelize.
3. Cook the remaining vegetables: Add the onions, carrots, and peas, and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
4. Make the fried rice: Add the 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

1. Make the omelette: In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
2. Cook the omelette: In a medium or large skillet over medium heat, add the oil and swirl to evenly coat the surface. 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

#1 Plate half of the rice and shape it like a football. Carefully slide the omelette over the rice to cover it like a blanket, on all sides. Top with ketchup and serve.

#2 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 skillet so the omelette falls onto the plate. Top with ketchup and serve.

Repeat the same steps to make the second omurice.