Everyone's Favorite: Okonomiyaki-Style Fried Rice Omelet

Name: Everyone's Favorite: Okonomiyaki-Style Fried Rice Omelet
Yield: Serves 2 servings
Ingredients: 1 little pork; 2 –3 leaves cabbage; 3 –4 green onions; 2 –3 bowls cooked rice (about 2–3 cups, 320–480 grams); About 3/4 oz (20 grams) tempura bits (tenkasu); 2 packets powdered yakisoba sauce; 2 tablespoons bonito powder (if available); 2 eggs; 1 little vegetable oil; as needed Okonomiyaki sauce,; as needed Mayonnaise,; as needed Bonito flakes,; as needed Aonori (dried green seaweed),

おぶうさま @cook_40021094

This recipe transforms fried rice with okonomiyaki flavors into an omelet-style dish. It's a taste everyone will love, not just those from Kansai!
Recipe background:
I had some leftover powdered sauce from yakisoba and extra rice. Since I didn't have much pork and wanted to make it more filling, I topped it with eggs for a richer dish.

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Ingredients

Serves 2 servings

1little pork
2–3 leaves cabbage
3–4 green onions
2–3 bowls cooked rice (about 2–3 cups, 320–480 grams)
About 3/4 oz (20 grams) tempura bits (tenkasu)
2 packetspowdered yakisoba sauce
2 tablespoonsbonito powder (if available)
2eggs
1little vegetable oil
as neededOkonomiyaki sauce,
as neededMayonnaise,
as neededBonito flakes,
as neededAonori (dried green seaweed),

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Steps

1

Warm the cooked rice. Finely chop the pork, cabbage, and green onions.
2

Heat a frying pan and stir-fry the pork, then add the cabbage and green onions. Add the rice and mix well. Stir in the tempura bits and season with the powdered yakisoba sauce and bonito powder. Transfer to a plate.
3

In a separate frying pan, heat vegetable oil and make a thin omelet. Place the omelet over the fried rice, then top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori.