Prepare a large pot to boil hot water and set aside. Prepare a small pot, beat the eggs and cream and set aside.

Step 1. Cut the onions and bacon into small pieces, and cut the chicken breast into about 1 cm in size. Add salad oil to the pan, then add the chicken breasts and stir-fry over medium heat. Add some salt.

Step 2 then add onions and bacon, stir-fry for two minutes, then add rice and stir-fry together, and finally pour in tomato sauce, mix all ingredients evenly and stir-fry until cooked, then pour in the prepared Omuraisu bowl or plate, shape it into a hill shape and set aside.

Step 3: Put the eggs and butter into a small pot, put it into the boiling water in the large pot that has been boiled and continues to heat, heat it over water, and stir the eggs and butter evenly. Gather the eggs in one corner of the pot and cook for about 2 minutes until the eggs inside are half-cooked and the outside is slightly cooked, then use your wrist to flip the egg skin over and cover it with the rice.

Step 4: Use your wrist to flip the egg skin over and cover it with the rice.

At the end of step 5, use a knife to gently cut the egg in the middle.

Step 6: At this time, the half-cooked and soft egg liquid in the egg will instantly cover the rice, and then pour the sauce on it, and the delicious Japanese omelette rice is completed.