Asian Style Omrice
Omrice is an omelette with a filling of fried rice topped with ketchup, tomato sauce or demi glace sauce. Fried rice is usually seasoned with tomato ketchup. It is a popular dish both commonly cooked at home and often found at western style restaurants in Japan. It was said to have originated around turn of the 20th century at a western-styled restaurant in Tokyo's Ginza district called Renga-tei.
Instead of using ketchup rice, I used leftover rice from Hainanese Chicken & Rice. The rice had been cooked in chicken stock with sautéed minced garlic and minced ginger. The chicken stock was made by slowly poaching whole chicken with ginger, cilantro roots, scallion and garlic.
Fish sauce and vegetarian XO sauce (optional) were added to the leftover Hainanese rice and stir fried in coconut oil and sprinkled with ground white pepper. Eggs for the omelette were seasoned with fish sauce and cooked in coconut oil. For salsa, I combined chopped tomato, minced cilantro, minced jalapeño, minced purple onion, fish sauce, a bit of palm sugar (or raw sugar) and lime juice.