Omuraisu (omelette-rice) was one of my favorite dishes my mom made when I was a child, and I still love it to this day. We use basic pantry ingredients, and it is quick & easy. It doesn’t have to have a lot of meat, is affordable, can be made ahead of time for bento boxes/lunches, and tastes great. A large sheet of scrambled eggs makes the meal extra delicious and appetizing. There are a variety of ways to cover fried rice with eggs, but my mom kept it super simple and stress free - just put the eggs on top and shape it in the traditional Omuraisu style later. As usual, the veggies to rice ratio is almost 1:1 in this recipe, but you can use more or less of the ingredients listed here.
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