Gather all your ingredients for the Classic Omurice. Dice the chicken breast, finely chop the onion and carrot, and measure out the cooked rice.

In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Add the diced chicken breast and sauté for about 5 minutes, or until cooked through and golden brown.

Next, toss in the chopped onion and carrot, cooking for another 3–4 minutes until they soften.

Stir in the green peas and cooked rice, then drizzle with soy sauce. Mix everything thoroughly and cook until heated through, about 2 minutes.

While the filling is cooking, crack 4 large eggs into a mixing bowl. Use a whisk or fork to beat them together until they are light and fluffy.

In a separate non-stick skillet, heat a teaspoon of cooking oil over medium-low heat. Pour half of the egg mixture into the skillet, swirling it gently.

Cook for about 2-3 minutes until the edges set but the top is still slightly runny.

Spoon half of your flavorful filling onto one half of the omelet. Fold the other half over to create a half-moon shape.

Gently slide the completed Omurice onto a plate, seam side up. Drizzle with ketchup or your preferred sauce and enjoy!