Japanese omelet rice

1. Heat the pan and pour in the salad oil. 2. Continue to heat the oiled pan until it smokes slightly, then slowly pour in the whisked egg liquid. 3. After pouring the egg mixture into the pot, stir from the side of the pot to the middle with a quick motion. 4. Lift the egg skin slightly with chopsticks and measure its ripeness. 5. When the egg skin is half-cooked, quickly flip and fold it in half to make it look like an egg roll. 6. Place the rolled egg crust directly on top of the prepared meal. 7. Quickly cut the egg skin from the middle so that the egg skin is naturally spread on the rice