Omu-rice (Japanese Rice Omelette)

Heat a knob of butter in a pan and saute the onion until softened.

Add the chicken and saute until golden. Sprinkle some salt and pepper to taste.

Add cooked rice into the pan and stir-fry. Season with ketchup and mix well.

Add parsley and some ground black pepper if you like. Mix well and set aside.

Heat 1 teaspoon of vegetable oil in a small non-stick pan. In a small bowl, whisk together eggs and milk. Pour the egg mixture onto the heated pan, and stirring gently with chopsticks or a fork a few times, make a thick egg sheet. When the egg mixture is half formed, place half of the stir-fried rice in the middle of the omelette.

Holding a serving plate in one hand and the pan in the other hand, slide the omelette to the edge of the pan and turn it over onto the plate. The omelette should tuck in under the rice on the sides (you can use a spatula to help with this, it doesn't have to be perfect).

Top with some extra ketchup to taste and for decoration. In Japan, we sometimes enjoy drawing a smiley face, ♡ or writing a message with the ketchup. Using the remaining rice, repeat from step 5 for second serving.