Lee Yeon-bok's Chinese Omurice

Name: Lee Yeon-bok's Chinese Omurice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: instant rice 1 bowl; eggs 3 (2 for omelette, 1 for fried rice); a pinch of seasoning salt; vegetable oil 2 tablespoons; green onion to taste; carrot to taste; peas a little; ketchup 3 tablespoons

A delicious omurice featuring fluffy, slightly crispy sweet ketchup-flavored fried rice wrapped in a soft, silky omelette

15 min Difficulty Easy Rice bowls

Main ingredients

egg green onion carrot peas ketchup

Ingredients needed

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egg green onion carrot peas ketchup

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Recipe

Place the instant rice in the microwave with the plastic lid fully open and heat for 2 minutes to remove moisture and make it fluffy.
Crack 2 eggs for the omelette into a bowl, add a very small pinch of seasoning salt, and mix thoroughly until smooth and free of stringy bits.
Heat a pan over high heat, add vegetable oil, and once light smoke appears, reduce the heat and wipe the oil lightly with a kitchen towel.
Pour the egg mixture into the pan and swirl it around to create a thin, even, round omelette. Carefully lift and set aside without tearing.
Add 2 tablespoons of vegetable oil to the same pan, crack in the remaining 1 egg, scramble briefly, then add the pre-warmed rice and stir-fry together.
Use a spatula to press down on the rice and break up clumps, stirring continuously until the rice is dry and fluffy. Sprinkle 1/5 teaspoon of seasoning salt to adjust flavor.
Add finely chopped green onion, carrot, and peas, and stir-fry until all moisture from the vegetables evaporates and they are well blended.
Once the rice is nicely dry and firm, add 3 tablespoons of ketchup and mix quickly and evenly so the sauce coats each grain without clumping.
Press the fried rice firmly into a bowl, place the prepared omelette on top, fold it over to wrap the rice completely, then invert onto a plate and sprinkle ketchup generously.

Open the plastic lid on the instant rice and microwave it to remove moisture. Beat the 2 eggs for the omelette.
Heat the pan well, lightly coat with oil, then cook a thin, round omelette and set aside separately.
In the same pan, add the remaining egg and rice, stir-fry, then add seasoning salt and chopped vegetables to finish cooking the rice until dry and fluffy.
Add 3 tablespoons of ketchup to the cooked rice, wrap it neatly in the omelette, transfer to a serving bowl, and finish by sprinkling ketchup on top.

Cooking tips

Always remove the plastic lid completely when microwaving instant rice to ensure moisture evaporates, giving the dish its authentic Chinese stir-fried texture.
Preheat the pan thoroughly before cooking the omelette and lightly wipe away oil with a kitchen towel to achieve a smooth, bubble-free surface.
Adding vegetables too early introduces moisture that can make the rice soggy—always add them at the end, after the rice is fully dry and crisp.

Recommended for

Those who prefer a much richer, fluffier, and drier Chinese-style fried rice texture compared to regular omurice.
Parents looking to prepare a simple yet special and visually appealing one-bowl dish for their children.

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