Omurice (Japanese Omelette Rice)

1 Heat oil in a large skillet over medium heat. Add diced onion to cook until softened and translucent.
5 Add in frozen carrots and peas, cooking for 2–3 minutes until softened. Push veggies to the side, then add the diced chicken and cook for 3–4 minutes until fully cooked through, stirring occasionally.
6 Stir in ketchup and Worcestershire sauce until the chicken and veggies are evenly coated.
2 Add cooked sushi rice, breaking up any clumps with your spatula. Mix until all the rice is coated with sauce. Season with salt and pepper to taste. Turn off heat.
3 In a nonstick pan, heat a small amount of butter or oil over medium-low heat. Pour in the beaten eggs and gently stir while swirling the pan, keeping the center soft and slightly runny. When almost set, slide the omelette over the rice.
4 Drizzle with kewpie mayo and extra ketchup, then serve immediately while warm.