When it comes to Japan's love of classic "western food" dishes that have made the translation from retro-style cafes to home cooking, it's hard to argue with omurice, omelette rice, as being top of the leaderboard. The popular dish serves up an oval-like particularly fluffy French style omelette, stuffed with seasoned fried rice and usually served with a dollop of ketchup.

However, omurice can be a little bit of a challenge to prepare at home as many can't quite perfectly wrap their rice in the omelette, as well as get often desired "fluffy" and runny consistency of the eggs.

Fortunately Japanese chef Mugi Rice (@HG7654321) is quick on Twitter to provide delicious recipes and easy-to-follow tricks and tips to overcoming difficulties in cooking. In the past Mugi has shown has to whip up Japanese-festival style street stall corn at home, use mochi to make the perfect pancakes, and how to upgrade tofu into a gourmet dish.

This time, Mugi is showing off an alternative to making omurice at home that can be a real time saver. The chef suggests saying goodbye to the fuss of trying to make the perfectly omelette by embracing the dish's fried rice beginnings.

First, sausage and chopped onions are sautéed in a frying pan, then beaten eggs are added.

The key is to fry them so that they do not lose their shape as much as possible in order to make a large fried egg.

According to Mugi, one-half teaspoon of soy sauce and five tablespoons of ketchup for every 200 grams of rice makes for a delicious dish. This version of omurice may not give you the classic oval egg aesthetic, but is much easier to prepare at home and packs all the flavor of the foodie favorite.