Korean Snack Bar Omelet Rice

Dice 80 g onion, 60 g carrot, and 100 g ham slightly larger than the rice grains so they stay visible.

Break up 420 g cold cooked rice before heating, removing hard clumps with your fingers or a spoon.

Heat 1 tablespoon oil in a pan over medium heat.

Add onion and carrot first and stir-fry for about 2 minutes until moisture reduces, then add the ham and cook until it smells savory and the edges look lightly glossy.

Raise the heat to high and add the rice, spreading and pressing it with a spatula for about 2 minutes.

Keep tossing until the grains separate and the bottom of the pan no longer looks wet.

Add 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce to the edge of the pan and let them bubble briefly before mixing.

Toss through the rice, then season with salt and black pepper so it tastes balanced, not watery.

Beat 4 eggs with a pinch of salt until smooth.

Lightly oil the pan with the remaining oil, set it over low heat, pour in the egg, and tilt the pan so the omelet spreads wide and thin without browning.

When the top is still slightly moist, place the fried rice in the center and fold the egg over it gently.

Turn it onto a plate into an oval shape, then drizzle the remaining 2 tablespoons ketchup over the top.