A wild-flavored town Chinese-style omurice with chunks of thinly sliced pork and sliced onion. The key is to fry the ketchup to bring out its aroma and then wrap it in an egg cooked to a firmer texture. It's easy yet satisfying, so please try this unique and delicious twist on omurice!
Ingredients
Main Ingredients (1 serving)
- 80g thinly sliced pork
- 1/2 onion
- 200g cooked rice
- 2 eggs
- 10g butter
Seasonings
- 1.5 tbsp oil
- Pinch of salt and pepper
- 2 tbsp ketchup and more to taste
Steps
- Slice 1/2 onion. Prepare 80g of thinly sliced pork.
- Heat 1.5 tbsp oil in a frying pan, add the thinly sliced pork and sliced onion, and stir-fry.
- Season the ingredients with a pinch of salt and pepper and stir-fry lightly.
- Add 2 tbsp ketchup and fry until fragrant. 【Here's the trick!】 Frying the ketchup first brings out its aroma and mellows its acidity.
- Add 200g of warm cooked rice and mix well with the ingredients and ketchup until evenly coated and stir-fried.
- Add 10g of butter and stir-fry, mixing it into the rice.
- Shape the ketchup rice in the frying pan and transfer it to a plate. 【Here's the trick!】 Don't worry about making it perfectly shaped like in Western restaurants; just give it a general shape.
- Crack 2 eggs into a bowl and whisk them without seasoning.
- Heat 1 tbsp oil in a separate frying pan, pour in the whisked eggs, spread thinly, and cook until thoroughly done. 【Here's the trick!】 Instead of fluffy and runny, cook the egg to a firmer texture, which is characteristic of town Chinese style.
- Slide the cooked egg onto the ketchup rice.
- Finish by drizzling a generous amount of ketchup over the top, as much as you like.
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