Korean Snack Bar Omelet Rice
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Finely diced onion, carrot, and ham are stir-fried first to drive off moisture and draw out their natural sweetness, then cold leftover rice is added and tossed over high heat until every grain separates cleanly.
Read more
Ketchup and Worcestershire sauce season the fried rice with a sweet-tangy balance that defines the bunsik-style flavor. The egg, mixed with a pinch of salt, is poured into a lightly oiled pan over low heat and spread into a thin sheet, then the fried rice is placed at the center and the egg is folded around it while still soft and barely set. Low heat is the key to keeping the omelet smooth and unbroken. The roll is shaped into an oval on the plate and finished with a neat zigzag of ketchup across the top. The warm egg shell traps the heat of the rice inside, keeping the filling moist until the first cut.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Step
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Omurice-bunsik envelopes savory vegetable fried rice inside a thin, tender omelet with ketchup.
- Finish cue
- 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.
- Avoid this
- Cook omelets over low heat to avoid tearing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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