Omurice (omelette rice) 蛋包飯

Omurice (omelette rice) is an example of the adaptation of Western dishes to Japanese tastes. It was born in late 1860s during Meiji Restoration when the Emperor declared Western ideas central to Japan’s future progress. The Emperor lifted the ban on red meat and promoted Western cuisine. Among omurice, curry, katsu (breaded cutlets), and hayashi rice (beef stew over rice) are other examples of Western dishes that have gone on to become staple dishes in Japanese home-cooking and casual diners.
For 1 serving of omurise: Use whatever leftover vegetables and meat you have (about 1/3 cup), saute that in a little bit of oil with some rice (about 2/3 cup) for a few minutes until heated through. Season the rice with ketchup, salt and pepper then set aside. In the same pan fry a 2-egg omelette over low heat. Turn the heat off when the top is still a bit runny. Carefully mound the rice mixture down the center of the eggs. The edges of the omelette are folded over the rice in the shape like an American football. Slide the omelette out onto a plate. Spoon more ketchup on top to garnish.