Cut the chicken and onion as described above. Season both with salt and pepper.

Heat a frying pan or wok over high heat and add vegetable oil (or your preferred oil).

Place the chicken in the pan skin-side down and season lightly with salt and pepper. Flip the pieces partway through and brown both sides lightly.

Once the chicken is browned, add the white wine. Cover and steam the chicken for 1–2 minutes over medium heat.

Add the diced onion to the pan and season lightly with salt and pepper again. Sauté until the onion turns translucent, then turn off the heat.

Add the ketchup, Worcestershire sauce, and garlic powder to the pan. Cook over low heat.

It may look like a lot of sauce or seem strong in flavor, but it's just right for the amount of rice used.

Add all the warm cooked rice to the pan. (If using cold rice, warm it up in the microwave first.)

Mix the rice well so the color is even throughout.

Turn the heat to high at the end and stir to help evaporate excess moisture. (Mix by cutting through the rice to avoid burning.)

It won't be as dry as fried rice, but it will become somewhat fluffy. Adjust the taste with salt and pepper. It's delicious as is!

[For Omurice] Beat the eggs and all ingredients marked A together until well combined. (Mayonnaise makes the eggs fluffy but doesn't affect the taste.)

Heat a frying pan over high heat, then reduce to medium and melt the butter. Once the butter is fully melted and bubbling, pour in the egg mixture.

Lower the heat slightly. Move the pan back and forth while stirring the eggs in large circles with the back of a fork.

The eggs will set quickly. When the eggs can move around the pan and there's still a little liquid left, turn off the heat.

Place the chicken rice on the edge of the omelet, opposite the handle or parallel to it. (Be careful not to tear the eggs.)

While it's common to place the rice in the center, I find it easier to put it on the edge. Do whichever is easier for you.

Ideally, you would tap the handle and roll the omelet up, but if not, gently use a spatula at the marked spot.

Tilt the pan and slide the omelet onto a plate, starting from the marked spot. The right side of the omelet will naturally follow.

Once the omelet is on the plate, use the edge of the pan to fold the right side of the egg over the rice.

If the shape isn't perfect, quickly adjust it with a paper towel.

Top with ketchup or your favorite sauce. Steps 16–20 are easy if you stay calm!

[For an easier, creamier omelet] Simply slide the eggs from step 15 directly onto the rice.

For the chicken rice base, you can use a bowl or mold to shape it before placing it on the plate for a nice presentation.

The eggs set very quickly, so even if you think it's too soon at step 15, they'll be just right in a moment.

I often serve this with a simple demi-glace style sauce. Enjoy with the sauce for extra creaminess!

Enjoy delicious, creamy omurice at home. Try different variations, too!

In July 2014, this recipe was featured in 'Cookpad's Most Popular Side Dishes 108' by Fusosha Publishing. I'm truly grateful.

For fluffy scrambled eggs, you can also use my 'No-Oil Hotel-Style Scrambled Eggs' (ID19003550).