Omni Rice Korean Fried Rice Recipes

OMURICE (JAPANESE RICE OMELET)

Steps:

• Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
• Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
• To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
• Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
• Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
• Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set rice aside.
• Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly, until meat is crumbly and no longer pink, 5 to 10 minutes. Transfer cooked beef to a bowl, leaving juices in the wok.
• Add potato, carrot, and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked, about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender, about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.
• Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together, trying not to make the rice cakey, and cook for about 5 minutes. Add sesame seeds and mix again; cook about 5 minutes more. Season with additional salt, if desired.
• Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan, flipping each one time, about 2 minutes per egg.
• Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top, covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup, egg, and rice together in 1 spoonful.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set rice aside.
• Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly, until meat is crumbly and no longer pink, 5 to 10 minutes. Transfer cooked beef to a bowl, leaving juices in the wok.
• Add potato, carrot, and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked, about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender, about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.
• Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together, trying not to make the rice cakey, and cook for about 5 minutes. Add sesame seeds and mix again; cook about 5 minutes more. Season with additional salt, if desired.
• Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan, flipping each one time, about 2 minutes per egg.
• Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top, covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup, egg, and rice together in 1 spoonful.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set rice aside.
• Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly, until meat is crumbly and no longer pink, 5 to 10 minutes. Transfer cooked beef to a bowl, leaving juices in the wok.
• Add potato, carrot, and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked, about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender, about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.
• Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together, trying not to make the rice cakey, and cook for about 5 minutes. Add sesame seeds and mix again; cook about 5 minutes more. Season with additional salt, if desired.
• Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan, flipping each one time, about 2 minutes per egg.
• Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top, covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup, egg, and rice together in 1 spoonful.

OMNI RICE (KOREAN FRIED RICE)

Steps:

• Rise rice thoroughly in a mesh colander. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set rice aside.
• Heat 1 tablespoon oil over medium-high heat in a large wok. Add ground beef and a few pinches of salt. Cook thoroughly, until meat is crumbly and no longer pink, 5 to 10 minutes. Transfer cooked beef to a bowl, leaving juices in the wok.
• Add potato, carrot, and onion to the wok. Cook and stir over medium-high heat until potato seems halfway cooked, about 7 minutes. Add zucchini and a few dashes of salt and continue cooking until potato is tender, about 5 minutes more. Return cooked ground beef to the wok and mix with vegetables. Sprinkle black pepper into the mixture and stir to combine.
• Add remaining 1 tablespoon oil and cooked rice to the wok with the beef mixture. Mix together, trying not to make the rice cakey, and cook for about 5 minutes. Add sesame seeds and mix again; cook about 5 minutes more. Season with additional salt, if desired.
• Whisk eggs in a bowl. Heat a medium-sized frying pan over medium-low heat. Cook eggs in 4 batches to make thin fried eggs the size of the frying pan, flipping each one time, about 2 minutes per egg.
• Serve by placing fried rice onto a plate in a circular shape and place 1 fried egg directly on top, covering rice completely. Apply ketchup over egg in a zigzag or other desired pattern and serve. Eat ketchup, egg, and rice together in 1 spoonful.