Tuna, Corn and Mushroom Cream Omurice Filled with Chicken Rice Pilaf

1. For the chicken, heat 1 tablespoon oil in a pan over medium heat and saute diced onions for 1 minute. Toss in the diced chicken and cook until it is about 85% done. Add in the cooked rice and mix well.

2. Stir in the ketchup and Worcestershire sauce. Season with a bit of salt and white pepper. Set aside.

3. Crack the eggs into a bowl; stir in the cream and mayonnaise. Beat with a fork or whisk until foamy.

4. In a small pan over low-medium fire, heat remaining 1 tablespoon oil. Once hot, pour in the egg mixture. Tear tiny rips along the surface of the omelette using the edge of your spatula. This allows heat to properly rise to the top. Cover with a lid for 10-15 seconds. Once the top looks solid but still wet and the bottom has browned a bit, take it off the heat. Using the end of your spatula, carefully move the omelette to the edge of the pan. Fill the middle with the chicken rice. Squish it against the pan to form a pointed oval shape and then carefully turn it out onto a plate.

5. For the cream sauce, heat the margarine, tuna, mushrooms and flour in a pan over medium heat. Once the flour has dissolved, add in the milk or cream, corn, seasonings and cook until thick.

6. Pour the cream sauce over the omurice (omelette rice) and garnish as you like or with the sesame seeds/nori/black pepper.

7. Serve with a few slices of cucumbers.