Omuraisu (Fried Rice Omelette)

I've always seen this in Japanese and sometimes Korean restaurants, but never thought to try it. Honestly, it doesn't seem that interesting to me. But I do love having ketchup with my fried eggs, so why not? It's also an excellent use of leftover or fresh fried rice. I think having it with Kimchi Fried Rice is the best though. ;)

Rolling the omelette off the pan and onto a plate can be kind of tricky with such a thin omelette. You can always use more oil to help it out. Or, just make a dome out of the rice and then cover the dome with the circular egg and top with the ketchup. The presentation will be different, but it's all the same in the end. :)


Omuraisu (Fried Rice Omelette)
(serves 2)

Ingredients:

• 2 eggs, beaten & divided
• 2-4 Tbsps ketchup
• 2 cups fried rice
• 1 Tbsp canola oil, divided
• Salt & pepper, to taste

Directions:

1. Heat up fried rice, if necessary, by adding 1 teaspoon of oil to a small hot skillet over medium heat and stir frying until heated through. Transfer to bowl and wipe down the skillet.
2. Return skillet to the heat and add another 1 teaspoon of oil. Let it warm up a bit over medium low heat before adding 1 of the beaten eggs in. Tilt the skillet to ensure egg is evenly distributed in the pan to make a very thin omelette. Season with salt and pepper. Add 1 cup of rice in the middle of the omelette. Fold one of the sides over to partially cover the rice. Gently roll the omelette over (the half with the rice onto the non-wrapped part) and off the pan and onto the plate to make a rolled omelette. Top with half of the ketchup.
3. Repeat the process with the next omelette.
4. Serve hot with soup or coffee.