Omurice

Cook the rice following the packet instructions, then spread it on a tray and leave it to cool for 30 minutes so it fries without clumping. Rice cooked the day before and kept in the fridge is even better.

Dice the chicken, finely chop the onion and slice the mushrooms, if using. Fry the chicken and onion in half the butter until the chicken is cooked through with no pink inside, then add the mushrooms and the peas.

Add the rice and 3 tbsp of the ketchup and toss until evenly red and hot. Season with black pepper and shape into two ovals on plates.

Beat the eggs with the milk and the salt.

Melt half the remaining butter in a small non-stick pan over medium heat, pour in half the eggs, and stir quickly with chopsticks while shaking the pan until softly set underneath and still runny on top.

Roll the omelette into an oval by tilting the pan and nudging it, then slide it on top of the rice.

Slit the top lengthways so it opens and spills over the rice, and zigzag with half the remaining ketchup. Repeat with the rest of the butter and eggs for the second plate and finish it with the last of the ketchup.