Tuna, Corn and Mushroom Cream Omurice Filled with Chicken Rice Pilaf

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   For the chicken, heat 1 tablespoon oil in a pan over medium heat and saute diced onions for 1 minute.

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   Toss in the diced chicken and cook until it is about 85% done.

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   Add in the cooked rice and mix well.

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   2.

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   Stir in the ketchup and Worcestershire sauce.

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   Season with a bit of salt and white pepper.

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   Set aside.

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   3.

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    Crack the eggs into a bowl; stir in the cream and mayonnaise.

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    Beat with a fork or whisk until foamy.

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    4.

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    In a small pan over low-medium fire, heat remaining 1 tablespoon oil.

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    Once hot, pour in the egg mixture.

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    Tear tiny rips along the surface of the omelette using the edge of your spatula.

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    This allows heat to properly rise to the top.

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    Cover with a lid for 10-15 seconds.

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    Once the top looks solid but still wet and the bottom has browned a bit, take it off the heat.

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    Using the end of your spatula, carefully move the omelette to the edge of the pan.

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    Fill the middle with the chicken rice.

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    Squish it against the pan to form a pointed oval shape and then carefully turn it out onto a plate.

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    5.

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    For the cream sauce, heat the margarine, tuna, mushrooms and flour in a pan over medium heat.

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    Once the flour has dissolved, add in the milk or cream, corn, seasonings and cook until thick.

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    6.

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    Pour the cream sauce over the omurice (omelette rice) and garnish as you like or with the sesame seeds/nori/black pepper.

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    7.

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    Serve with a few slices of cucumbers.

No additional tips available.