Hey, that’s rice in my omelet!
June 21, 2010 § 19 Comments
Rice omelet is a very popular dish in Taiwan and in Japan (it actually originated from Japan). There are restaurants in both Taiwan and Japan that are solely dedicated to serve these so-called rice omelets. They also come in many different flavors.
You can have the simple, ketchup-fried rice wrapped in soft, fluffy cooked eggs.
Or you can jazz it up and put veggies, chicken, shrimps, etc in the fried rice.
It is also very popular to serve them with curry sauce instead of ketchup.
And of course, many come with tonkatzu, or fried pork cutlets on the side.
I swear, Japan makes the fluffiest, perfectly cooked eggs!
Tonight for dinner, I tried in vain to replicate these omelet babies. The fried rice part was easy enough, but the eggs? Not so much.
KETCHUP RICE OMELET
The recipe is very versatile, as you can add more stuff to your fried rice.
Serves 4 (or one with moderate appetite and one with an appetite of 3 persons)
- ~ 4 cups cooked rice (I used brown)
- 1/2 large onion, chopped finely (can use more if you like)
- 1/2 cup ketchup (or more)
- salt & pepper
The steps are very simple. First, heat some oil in a pan on high heat. When hot, add in the onions and cook till slightly golden.
Next, dump in your rice and mix with the onions. Turn heat down to medium-high.
When the rice has heated through, squirt the ketchup on and stir. Add salt & pepper to taste. Set aside for later use.
Now that you got the easy part down, let’s do the hard part! Sorry, no pictures because I was slightly distracted while I was cooking the eggs. Never multitask while you’re cooking these eggs cause you want them to be perfect. I learned my lesson. I actually kind of burned Dmitri’s eggs 😛
First, spray the pan with cooking spray and let it heat through on low heat. This is one of the many mistakes I made here. You must cook your eggs at low heat! This is the way to achieve that perfectly even yellow color.
For mine, I whisked together one egg and one egg white. Whisk them good. Add a tbsp of milk, some salt & pepper to taste.
Pour the mixture into the pan so that it evenly coats the pan and let sit for a minute or two.
Okay, this is what I forgot to do but should have done. One of the tricks to make the eggs light and fluffy is to constantly stir them while cooking, but you don’t want to end up with scrambled eggs. I read online that people use chopsticks to stir the uncooked egg mixture, but I guess a fork would do too.
When the eggs are about 2/3 cooked, add in about 1 cup of the ketchup-fried rice onto the middle of the egg. Fold the eggs over in whatever style you like–burrito style, omelet style. Or if you’re like me and failed at tucking the corners of the eggs in…
Sort of works right?
Be sure to dress it up with more ketchup!
I need to perfect my egg-cooking skills so that they end up looking like the pictures above. The dinner was still really tasty though! 🙂 It was a new dish for the boyfriend, but he really liked it!
Going off to devour some pineapples! 😉
+ Of the above pictures, which type of rice omelet would you like to try most?