Taking inspiration from the Japanese omurice, this Korean omelette rice or Korean bapsang is something that will fill your heart and soul. Some might say that the dish is similar to our version of Nasi Pattaya, but true foodies will know that this Korean Omelette Rice is unique in its own way.
Ingredients:
- 2 cups of steamed rice (prefer overnight)
- Four large eggs
- 80 g of ham or minced beef
- 100 g of crabstick, chopped into smaller pieces
- ½ carrot, diced into beautiful cubes
- 1/3 red capsicum, diced into cubes
- 1/3 zucchini, diced into cubes
- ½ yellow onion, finely chopped
- One scallion, finely chopped
- 1 tbsp of soy sauce
- 1 ½ tbsp of ketchup
- Salt and pepper to taste
Preparation Method:
- Prepare the ingredients by making sure everything is finely chopped.
- Heat oil in a pan over medium heat and start by pan-frying the onions, scallion, ham or beef, crab sticks and carrots until the meat turns slightly brown and the onions become aromatic. Add in the soy sauce, salt and pepper to taste.
- Add rice into the pan and make sure to break up any clumps from the rice. Add ketchup and more salt and pepper to taste. Add a tablespoon of water if the mixture is too dry. Once the ingredients are fully combined, remove from heat and set aside.
- Crack and beat two eggs in a bowl and add a pinch of salt. Then, using a non-stick pan, heat a little oil over medium heat and add the beaten egg. Swirl the egg around to make sure it covers the pan.
- When the side of the eggs are set, but the middle is still slightly runny, arrange the previously fried rice in the centre of the egg and use a spatula to fold each side of the egg on top of the rice to cover it. Turn off the heat and transfer the omelette rice on the plate, preferably with the folded side at the bottom of the dish.
- Repeat the same step with another two sets of eggs.
- Serve immediately with extra ketchup on the side.
Pro-Tip: For a fluffier omelette, feel free to use three eggs instead of 2 and continue to stir the middle section of the egg to fluff it up. Be careful not to scramble the egg or tear the omelette.
