Omurice
An omelette wraps ketchup-fried rice with diced ham, carrots and onion.
- Prep
- 10 min
- Cook
- 15 min
Scale the recipe
Ingredients
- cooked rice Weight after construction
- 360 g
- Ham for cooking
- 70 g
- onion
- 60 g
- carrots
- 50 g
- egg
- 4 pieces
- cooking oil
- 1 T
Seasonings
- Tomato Ketchup
- 3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Dice the fillings
Dice the ham 70 g, onion 60 g and carrot 50 g into 5 mm cubes.
-
Sauté the onion and carrot
Heat oil 1/2 T over medium heat. Sauté the onion and carrot until the onion is translucent and the carrot softens slightly.
-
Heat the ham
Stir the ham into the vegetables and heat according to the package directions.
-
Fry the rice with ketchup
Add the rice 360 g and ketchup 3 T. Break up any clumps and stir-fry until excess moisture evaporates.
-
Beat the eggs
Beat the eggs 4 pieces in a bowl until the whites and yolks are evenly combined.
-
Heat the small pan
Heat a small pan over medium-low heat and divide the oil 1/2 T between the omelettes.
-
Spread the beaten egg
Pour in half the egg mixture at a time and tilt the pan to spread it thinly.
-
Cook both sides
Once the egg sheet holds its shape, turn it over and cook the second side until set.
-
Mound the rice
Mound the fried rice in the centre of each plate to fit under the omelette.
-
Cover with the omelette
Drape the egg sheet over the rice and tuck the edges underneath.
