Ingredients (serves 2):　

• 1 lb. cooked rice, warm, about 1-1/2 cups raw (see White Rice recipe)
• 4 oz. chicken thigh, boneless
• 5 mushrooms
• 2 Tbsp. butter
• 2 oz. onion, chopped
• 3 Tbsp. ketchup
• 1/4 cup chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 eggs
• 2 Tbsp. milk
• 2 Tbsp. vegetable oil

For Sauce:

• 1/4 cup ketchup
• 1 Tbsp. Worcestershire sauce

Dice chicken into small pieces, and slice mushrooms.

Heat butter in skillet over medium-high heat and sauté chicken, onion and mushroom for 3 minutes.

Add 3 Tbsp. ketchup, chicken broth, salt, pepper and continue to cook until liquid evaporates.

Add cooked warm rice to the skillet and mix well. Remove the chicken rice from the pan and set aside.

In a bowl, mix eggs and milk.

Wipe skillet and heat 1 Tbsp. oil over medium heat, making sure entire surface of pan is coated. Pour half of egg mixture into the pan.

Move a spatula through the egg mixture in circular motion until the egg is half way cooked through.

Place half of chicken rice in the center of the egg mixture and turn the heat off.

Tilt the skillet to the side a bit and fold one side of egg over the rice. Push and slide omelet to the other side of the skillet.

When the omelet reaches the edge of the skillet, flip it out onto a serving plate so the sides of the egg folds under the rice.

If necessary use a paper towel to correct the shape. Repeat steps 6-11 to make another omelet.

Combine ketchup and Worcestershire sauce in a small bowl and pour over each omelet.

Serve hot.