Omurice is a cross between an omelette and Japanese fried rice. The eggs are cooked until they’ve thickened, draped over rice, and then covered with a filling, which can vary from chicken to onions or anything at all, really. The scramble is wholesome, creamy, cooked until it’s not quite set. It is nearly as thin as a crêpe and is served with savory sauce to give it flair. You can ladle some tomato sauce over the eggs, or you can set it on the side. Or, if you’d like something heartier, a demi-glace works. Or a creamy mushroom gravy. Or, if you’re lucky, the chef will blanket your omurice with sliced yellow cheese.

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