Japanese-style Pilaf

	Ingredients
	Rinse the rice under warm water until the draining liquid is clear. Transfer the rice to a pot, add cold water to completely cover it, and let it soak for 1.5–2 hours. Afterward, drain the water. Then pour in 2 cups of fresh water, place on high heat, and once boiling, lightly salt and reduce the heat to the minimum. Cook until done, about 15 minutes. Remove from heat, cover with a lid, and keep warm.
	In a bowl, beat the eggs with 2 tablespoons of soy sauce until you have a smooth and fluffy mixture.
	In a preheated skillet, add 1 teaspoon of vegetable oil, heat it, and then pour in half of the egg mixture. After a minute, flip the pancake and cook for another minute on the other side. Transfer the pancake to a plate.
	Prepare the rest of the pancakes with the remaining egg mixture. Let them cool, and then cut them into strips.
	Peel and slice the onion into half-rings. Wash the bell pepper, cut it in half, remove the seeds, and slice the flesh into thin strips. Wash the beef, dry it with paper towels, and cut it into thin long pieces. In two pans, heat 1 tablespoon of vegetable oil each. Sauté the onion with bell pepper in one (for about 6 minutes), and the beef in the other (for 9 minutes).
	Wash and slice the cucumber into strips. Also, slice the ham. Add the sautéed onion, pepper, and beef to the rice, followed by the ham and strips of omelet, and mix thoroughly. Pour in the remaining soy sauce, season with hot pepper and salt to taste. Before serving, add the sliced cucumber to the dish.