Korean Omelette Rice (Ketchup Fried Rice in Egg Wrap)
Quick answer
Omurice wraps ketchup-fried rice in a thin, softly set egg sheet, producing a one-plate meal that balances sweet-tangy tomato notes with rich buttery egg.
What makes this special
- A soft-set egg wrap encloses ketchup-fried rice, creating the classic flowing cross-section.
- Half-cooked egg wrap reveals a flowing soft-set cross-section
- Ketchup fried rice sauteed in butter needs no extra sauce
Key ingredients
Core cooking flow
- 1 Finely dice 1/2 onion, 1/4 carrot, and 50 g ham into small even pieces.
- 2 Melt 1 tablespoon butter in a skillet over medium heat.
- 3 Add the rice, peas, and 2 tablespoons ketchup.
Omurice wraps ketchup-fried rice in a thin, softly set egg sheet, producing a one-plate meal that balances sweet-tangy tomato notes with rich buttery egg. Diced onion, carrot, and ham are sauteed in butter until fragrant, then tossed with cooked rice and ketchup to build a lightly caramelized fried rice base. A separate egg mixture enriched with a splash of milk is spread thin in a hot pan and folded around the rice while still slightly runny, so cutting into it reveals a creamy, flowing center. Green peas mixed into the rice add pops of sweetness and color. The contrast between the glossy egg exterior and the savory-sweet filling has made omurice one of the most comforting one-plate meals in both Japanese-origin home cooking and Korean everyday cuisine. Tilting the pan and nudging the egg sheet against the curved edge is the standard technique for shaping the signature oval.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Finely dice 1/2 onion, 1/4 carrot, and 50 g ham into small even pieces.
Loosen 2 bowls of cold cooked rice with a spoon, and drain 30 g green peas so the fried rice does not turn wet.
- 2Control
Melt 1 tablespoon butter in a skillet over medium heat.
Add the onion, carrot, and ham, then saute for 2 to 3 minutes until the onion looks translucent and the ham smells savory, lowering the heat if the butter browns quickly.
- 3Season
Add the rice, peas, and 2 tablespoons ketchup.
Press and toss with a spatula for 2 to 3 minutes until the rice turns evenly red and glossy, then season with salt and black pepper once excess moisture has cooked off.
- 4Season
Divide the fried rice into 2 portions and keep it warm.
For each serving, beat 2 eggs with 1 tablespoon milk and a small pinch of salt until the whites are fully broken up but the mixture is not overly foamy.
- 5Control
Melt part of the remaining butter in a small skillet over medium-low heat, then pour in one egg mixture.
When the edges set but the center still looks moist and creamy, place one portion of rice slightly off center.
- 6Finish
Use the curved side of the pan to fold the egg over the rice, then slide it onto a plate before the egg dries out.
Repeat for the second portion, and drizzle the remaining 1 tablespoon ketchup over both servings.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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