Steps

1. Cut 2 slices of ham in half, stack them, and cut into 1cm-wide strips.
   🕒 00:48
2. Melt 10g of butter in a frying pan.
   🕒 01:01
3. Add the cut ham to the melted butter and stir-fry.
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4. Add 150g of rice and mix thoroughly.
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5. Add 2 tbsp of ketchup and bring to a boil. [This is the key!] Simmering the ketchup reduces its acidity and deepens its flavor.
   🕒 01:36
6. Simmer for about 30 seconds, then mix everything together to complete the ketchup rice.
   🕒 01:54
7. Crack 2 eggs into a bowl.
   🕒 02:04
8. Add 2 tbsp of water and mix well, cutting through the egg whites. [This is the key!] Adding water to the eggs loosens the proteins, resulting in a soft egg.
   🕒 02:12
9. Spread a large piece of plastic wrap on your work surface, sized appropriately for the egg.
   🕒 02:26
10. Melt butter in a separate frying pan.
    🕒 02:35
11. Once the butter has melted, lightly stir the beaten egg mixture again and pour it into the heated frying pan.
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12. Stir from the edges as it cooks, mixing while cooking with steam until it's a creamy, half-cooked consistency.
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13. Once it's half-cooked, turn off the heat, and spread the ketchup rice evenly over the egg. [This is the key!] By placing the rice while the egg is still half-cooked, the space between the egg and rice will also be half-cooked.
    🕒 03:11
14. Turn the heat back on and shake the pan. Once the egg separates from the pan, transfer it onto the plastic wrap you prepared.
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15. Close both ends of the plastic wrap and roll it up tightly to form a cylindrical shape. [This is the key!] Using plastic wrap makes it easy to create delicious omelette rice with a creamy interior.
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16. Once shaped, place it on a plate and remove the plastic wrap.
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17. Drizzle with ketchup for garnish and it's done.
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