Chef Ah-Ji's Classic Tomato Omurice

Crack 3 eggs into a bowl, add 0.5 tbsp of salad oil, and whisk well with chopsticks until fully combined.

Pour the egg mixture into a preheated pan, swirl to coat evenly into a thin crepe, then immediately turn off heat and cover with a lid to let residual heat steam the egg. Transfer the egg crepe to a bowl and drizzle ketchup on the inner side.

Dice 0.33 piece of onion finely; trim the top off 1 peeled tomato and dice finely as well.

Add 2 tbsp of salad oil to the pan, add onion dice while warm, and stir-fry over medium heat until translucent and aromatic, then drain in a strainer.

Using residual oil in the pan, add 1 bowl of cold cooked rice, break up lumps with chopsticks until rice grains separate, then toss in the drained onion dice.

Push rice to the edges to clear a center well, melt 10g of unsalted butter in the center, add diced tomato and sauté until fragrant, then mix into the surrounding rice.

Pour in 3 tbsp of ketchup and stir-fry rapidly until the rice is evenly coated red, then sprinkle in 0.5 tsp of ground black pepper and toss well.

Spoon the tomato fried rice into the egg crepe-lined bowl and fold the edges over the rice. Cover with a plate, invert to unmold, then drizzle ketchup and garnish with 20g of parsley.