Japanese-style Rice with Beef and Omelet

Rinse the rice several times with warm water until the water becomes clear. Place it in a pot, pour cold water so that the rice is completely covered, and leave it for 1.5–2 hours. Drain the water.

Pour 2 cups of fresh water over the rice, place on high heat and bring to a boil. Add a pinch of salt, reduce heat to low and cook for 15 minutes until done. Remove from heat, cover with a lid and leave in a warm place.

Pour the eggs into a bowl, add 2 tablespoons of soy sauce. Whisk with a whisk until uniform and fluffy.

Heat the skillet. Pour in 1 teaspoon of vegetable oil, heat it, then pour in 0.5 ladle of egg mixture. After 1 minute, flip the pancake and fry for another 1 minute. Transfer to a plate.

Prepare thin pancakes this way from all the egg mixture. Let them cool, then cut into long strips.

Peel the onion and slice thinly into half rings. Wash the bell pepper, cut it in half, remove the core, and cut the flesh into thin strips. Wash the beef, pat dry with paper towels, and cut into thin long pieces.

Heat 1 tablespoon of vegetable oil in each of two skillets. In one, fry the onion with sweet pepper for 6 minutes, in the other fry the beef for 9 minutes.

Wash the cucumber and cut it into thin strips. Cut the ham the same way. Add the fried onion, pepper and beef to the rice. Add the ham and omelette strips, mix well.

Pour in the remaining soy sauce, season with chili pepper. Add salt if needed. Before serving, sprinkle with sliced cucumber.