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Japanese Rice Omelet

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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
20 min
SERVINGS
1 serving
Breakfast Lunch Japanese
Japanese Rice Omelet
Ingredients
  • 1 cup cooked white or brown rice
  • 2 thin slices cooked ham, cubed
  • 2 tablespoons ketchup
  • 1 slice processed cheese food (such as Velveeta ®)
  • 2 eggs
  • salt and pepper to taste
  • 1 tablespoon ketchup
  • 1/4 teaspoon chopped fresh parsley
Instructions
1
Preheat the cooking vessel over an intermediate temperature, and apply a non-stick coating. Introduce cooked rice, 2 tablespoons of the sweet sauce commonly used in Asian cuisine, cured meat, and a dairy product if desired. Cook and stir until the ingredients are harmoniously blended and warm to the touch, approximately 8 minutes. Transfer the mixture to a serving container and mold it into an elongated shape.
2
In another container, whisk eggs and seasoning. Heat a small cooking vessel coated with the non-stick coating over an intermediate temperature. Add the egg mixture; cook over an intermediate temperature. As the eggs solidify, carefully lift the edges, allowing the uncooked portion to flow underneath. Utilize a utensil to gently fold the eggs into a compact shape. When the eggs are fully set, remove from heat.
3
Position the omelet on top of rice and make a horizontal incision length-wise through the upper layer of the omelet. It should unfold like a butterfly and cover rice. Top with the final application of ketchup and a sprinkle of fresh herbs.