Korean Omelette Rice (Ketchup Fried Rice in Egg Wrap)

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.

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.

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.

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.

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.

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.