Step by step

Method

4 steps

1. 1

   Make the fried-rice filling first: in a skillet, sauté diced onion and a little chicken or ham in oil 3–4 minutes. Add cold leftover rice, break it up, and season with ketchup (2–3 tablespoons), a splash of soy, salt, and pepper. Cook until hot and lightly coated — mound it onto a plate and keep warm.

2. 2

   Beat 2–3 eggs with a pinch of salt until no streaks remain. Wipe the skillet, add a thin film of butter or oil over medium-low, and pour in the eggs. Stir gently with chopsticks or a spatula so soft curds form, then let the bottom set into a thin sheet still wet on top — about 1–2 minutes total.

3. 3

   Spoon the ketchup rice down the center of the egg. Fold both sides over like a burrito, then tip onto a plate seam-side down. Shape into a neat football with a paper towel if you want the café look.

4. 4

   Stripe more ketchup on top. Cut in and the egg should still be a little soft inside — that's the whole point of omurice.