Description
A fluffy and visually striking Korean tornado omelet wrapped around savory fried rice, creating a soft, creamy egg texture with a rich, comforting flavor.
Ingredients
- 3 eggs
- 1 cup cooked rice
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp soy sauce
- 1 tbsp ketchup
- Salt to taste
- Pepper to taste
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Sauté the onion and garlic until softened.
- Add the cooked rice, soy sauce, and ketchup. Stir well and cook for 2–3 minutes until heated through. Season with salt and pepper.
- Transfer the fried rice to a plate and shape it into a compact oval mound.
- In a bowl, beat the eggs with a pinch of salt.
- Heat the remaining oil and butter in a non-stick pan over medium heat. Pour in the eggs.
- As the eggs begin to set, use chopsticks or a spatula to gently pull the center inward while rotating the pan to create a twisted “tornado” shape.
- Carefully place the omelet over the rice mound.
- Garnish with chopped chives or parsley and serve immediately.
Notes
- Use day-old rice for better texture and less moisture.
- You can add cooked chicken, shrimp, or vegetables to the fried rice for extra flavor.
- Practice the twisting technique slowly to achieve the signature tornado effect.
- Serve with extra ketchup or a light drizzle of soy sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 330 mg
