This family-favourite Japanese fried rice dish is similar to omurice, just without the tricky omelette on top.
2 tbsp vegetable oil
1 small onion, peeled and finely diced
1 cup sliced mushrooms
½ small carrot, finely diced
1 chicken breast, cut into 2cm cubes
½ cup frozen peas
salt, to season
5 cups cooked rice, chilled overnight
1 tsp soy sauce
1-2 tbsp tomato sauce
½ cup mixed cherry tomatoes, halved
Heat a frying pan over medium heat and add the oil. Fry the onion for about a minute until fragrant, then add the mushrooms and carrot and fry for a further 2 minutes, until the carrots have softened. Add the chicken and peas, season with salt and fry until the chicken is just cooked through. Move everything to one side of the frying pan and crack the eggs into the open side. Mix them together into a scramble and then combine all the ingredients in the pan.
Add the rice to the frying pan, along with the soy sauce and tomato sauce, and season again with a little more salt. Break up any clumps in the rice by pressing with the flat of your spatula and stir-fry for about 3 minutes. Stir the cherry tomatoes through the hot rice and serve.