I worked part-time job at a casual dining restaurant when I was in college and was taught how to make this popular menu item, omurice. It is easy to make, and the result is a creamy and fluffy top. I have made this dish ever since.

* Make the dish quickly (take into account direct and residual heat).
* Make sure to heat the frying pan thoroughly before cracking the egg.
*The restaurant used butter for frying, but I use vegetable oil when making this recipe.
* The salt and pepper is my spin to the recipe, so add it to your liking. Recipe by F Mi