Ingredients

From the pantry:

• 4 onions
• Ketchup
• Worcestershire sauce (might actually be in the fridge)
• Vegetable oil
• Salt
• Pepper

From the fridge:

• Four cartons of eggs
• Chicken (6 lbs I think)
• Bags of frozen peas and carrots (8 bags I think?)
• Green onions (two bundles)

Roles

• Chopper
• Cookers
• Omelette fryers (一番大変かな？)

Instructions

Chopping

1. Dice/mince the onions (balance small size and speed)
2. Cube the chicken (smaller size is better)
3. Chop the green onions

Cooking

Between three or four pans:

1. Apply about a tablespoon of oil (you don’t actually have to measure it)
2. Fry the onions
3. Once the onions start to soften, add the chicken
4. Add some pepper and salt (more will be added later)
5. Cook the chicken until its no longer pink
6. Add the rice (evenly divide it between all pans)
7. Add ketchup to taste
8. Add worcestershire sauce to taste (should be 1 to 15 ratio with ketchup; way less)
9. Add more salt and pepper to taste
10. Add peas and carrots (distribute evenly between pans; if there’s too much just leave it)

Omelette fryers

Use two pans:

1. Turn on the oven and set it to 150 Fahrenheit
2. For each omelette (24 in total)
   1. Beat two eggs together in a bowl
   2. Add a little bit of salt and mix in
   3. Set the burner to medium heat
   4. Add oil liberally as needed
   5. Check if the pan is hot by adding a drop of the egg mixture into the pan with a chopstick. Once it sizzles, pour in the eggs.
   6. Swirl the pan around a bit so the egg lays evenly
   7. Cook the omelette until the top dries out (but try not to let it brown too much)
   8. Loosen the edges of the omelette with the spatula and slide the omelette out onto a plate
   9. Brush a tiny bit of oil on the top with a spatula so that the next omelette won’t stick