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

• 2 Tablespoons Oil, For Frying, Divided
• 1/4 whole Cooking Onion, Diced
• 1- 1/2 ounces, weight Diced Chicken, More Or Less As Preferred
• 7 ounces, weight Cooked Rice (White, Brown, Long, Short, Any Kind)
• 2 Tablespoons Ketchup (Heaping)
• 1 teaspoon Worcestershire Sauce
• 3 dashes Salt And White Pepper
• 2 whole Eggs, Or More If You Really Love Eggs
• 1 Tablespoon Cream (30%)
• 1/2 teaspoons Mayonnaise (kewpie, Miracle Whip Preferably)
• 38 ounces, weight Margarine
• 3 Tablespoons Canned Tuna In Oil (Absolutely Necessary, I Swear)
• 1- 1/2 ounces, weight Mushrooms Of Your Choice (I Used "shimeji")
• 1 Tablespoon All-purpose Flour
• 1 cup Cream (30%) OR Whole Milk
• 2 Tablespoons Roasted Corn Kernels, Or More To Taste
• 3 dashes Salt And White Pepper, For Cream Sauce
• 1 pinch Cracked Black Pepper
• 2 teaspoons White Sesame Seeds, For Garnish
• 2 Tablespoons Seaweed (nori) Strips, For Garnish
• 5 slices Cucumber For Garnish

1. 1.
2. For the chicken, heat 1 tablespoon oil in a pan over medium heat and saute diced onions for 1 minute.
3. Toss in the diced chicken and cook until it is about 85% done.
4. Add in the cooked rice and mix well.
5. 2.
6. Stir in the ketchup and Worcestershire sauce.
7. Season with a bit of salt and white pepper.
8. Set aside.
9. 3.
10. Crack the eggs into a bowl; stir in the cream and mayonnaise.
11. Beat with a fork or whisk until foamy.
12. 4.
13. In a small pan over low-medium fire, heat remaining 1 tablespoon oil.
14. Once hot, pour in the egg mixture.
15. Tear tiny rips along the surface of the omelette using the edge of your spatula.
16. This allows heat to properly rise to the top.
17. Cover with a lid for 10-15 seconds.
18. Once the top looks solid but still wet and the bottom has browned a bit, take it off the heat.
19. Using the end of your spatula, carefully move the omelette to the edge of the pan.
20. Fill the middle with the chicken rice.
21. Squish it against the pan to form a pointed oval shape and then carefully turn it out onto a plate.
22. 5.
23. For the cream sauce, heat the margarine, tuna, mushrooms and flour in a pan over medium heat.
24. Once the flour has dissolved, add in the milk or cream, corn, seasonings and cook until thick.
25. 6.
26. Pour the cream sauce over the omurice (omelette rice) and garnish as you like or with the sesame seeds/nori/black pepper.
27. 7.
28. Serve with a few slices of cucumbers.

oil, cooking onion, chicken, rice, ketchup, worcestershire sauce, salt, eggs, cream, mayonnaise, weight margarine, in oil, mushrooms, allpurpose, cream, kernels, salt, pepper, white sesame seeds, cucumber

Taken from tastykitchen.com/recipes/main-courses/tuna-corn-and-mushroom-cream-omurice-filled-with-chicken-rice-pilaf/ (may not work)