Japanese Omurice

Demi-Glacé Sauce:

1. In a pot, simmer the demi-glacé sauce with chicken stock.

Fried Rice:

1. In a pan, sauté chicken with tbsp of butter on medium high heat.
2. Once slightly browned add onion, garlic, shimeji mushrooms, and edamame.
3. Cook until onions are translucent and season with salt and pepper.
4. Add cooked rice and combine with 2.5 tbsp demi-glacé sauce.
5. Fry for two more minutes until everything is incorporated.

Egg Omelette:

1. In a bowl whisk eggs with heavy cream.
2. Strain eggs into another bowl.
3. On medium heat melt 1 tbsp butter until foaming.
4. Pour in eggs and whisk vigorously.
5. Create a dome by tilting the pan.
6. Flip the dome making sure to not overcook the egg.

Place the omelette on top of the fried rice and cut using a knife. Pour more demi-glacé sauce and garnish with parsley.