- 1 Omurice Onigiri (Store-bought rice ball)
- 1/3 teaspoon bouillon granules
- 20 grams frozen mixed vegetables
- 70 milliliters water
- 20 grams shredded cheese
- Baby greens
- Separate the egg omelette from the rice and set aside.
- Place the rice into a saucepan with bouillon, mixed vegetables and water. Cook on low heat until boiling.
- Transfer rice onto a serving platter and sprinkle with cheese. Top with the omelette and serve with baby greens and a dash of pepper.