Omurice (Omelette Rice)

Finely chop the onion, green bell pepper, red bell pepper, celery, carrot, mushrooms, and garlic. Slice the smoked sausage into small chunks.

Heat butter in a non-stick skillet over medium heat. Add the sausage and garlic, then stir-fry until fragrant. Add all the chopped vegetables and stir-fry until tender-crisp. Season with salt and pepper.

Add the cooked rice and ketchup to the skillet. Stir-fry everything together until well combined and heated through. Taste and adjust seasoning if needed.

Transfer the fried rice to a bowl and shape it into a dome using a spoon. This helps create the classic omurice shape.

In a separate bowl, whisk together the eggs, salt, and sugar until well combined and uniformly yellow. Strain the egg mixture through a fine-mesh sieve into another bowl to remove any chalazae and create a smoother omelette.

Heat 1 tsp of vegetable oil in a clean non-stick skillet over medium-low heat. Pour the strained egg mixture into the skillet and swirl slowly to create a thin, even layer, like a dancing hula hoop. Cook until the edges are set but the center is still slightly moist.

Carefully slide the cooked omelette from the skillet onto the shaped fried rice in the bowl, covering it like a yellow blanket. Gently tuck the edges of the omelette underneath the rice to create a neat dome shape.

Invert the bowl onto a serving plate, so the omelette-covered rice dome is now on the plate. Carefully lift the bowl to reveal the omurice.

Drizzle ketchup over the omelette in a decorative pattern, typically stripes.

Garnish with fresh basil leaves and serve with yellow pickled radish (danmuji) on the side.