Ingredients
Equipment
Method
- Chop the cooked rice into small, uniform grains and transfer to a bowl. Mix in the ketchup thoroughly until the rice is evenly coated with a vibrant red hue and well flavored.
- Heat a frying pan over medium heat and add a teaspoon of vegetable oil, swirling to coat the surface. Once hot, add the ketchup-flavored rice and stir-fry for a few minutes until heated through and slightly caramelized around the edges. Remove the rice and set aside.
- Beat the eggs in a bowl with a pinch of salt and pepper until combined and slightly frothy. Set aside.
- Wipe the pan clean, then reheat over low to medium heat and add a thin layer of vegetable oil. Pour a third of the beaten eggs into the pan, tilting to create a thin, even layer. Cook gently until the edges are just set but the center is still slightly runny, about 1-2 minutes.
- Gently slide the partially cooked omelet onto a plate to stop cooking. Carefully slide the omelet back into the pan, with the cooked side down, and cook for another 30 seconds to a minute, forming a soft, fluffy sheet.
- Spoon the ketchup fried rice onto one side of the omelet sheet. Using a spatula, fold the omelet over the rice to create a neat pouch, pressing lightly so the rice stays enclosed.
- Carefully slide the finished omurice onto a serving plate, seam side down. Repeat the process with the remaining eggs and rice if making more servings.
- Optionally, garnish with a small drizzle of ketchup or chopped herbs for presentation. Serve immediately while the omelet is soft and the rice is warm.
Notes
For a more authentic flavor, add small cooked vegetables or chicken to the fried rice. Keep the omelet soft and slightly runny for a classic texture.