omuraisu (japanese rice omelet)

Ingredients

• Servings: 1
• 1 cup cooked white or brown rice
• 2 thin slices cooked ham, cubed
• 2 tablespoons ketchup
• 1 slice processed cheese food (such as velveeta ®) (optional)
• 2 eggs
• salt and pepper to taste
• 1 tablespoon ketchup
• 1/4 teaspoon chopped fresh parsley

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat a skillet over medium heat, and coat with cooking spray. add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. cook and stir until the ingredients are well combined and heated through, about 8 minutes. scoop the mixture a serving bowl and shape into an oval.
• in a bowl, beat eggs and salt and pepper. heat a small skillet coated with cooking spray over medium heat. add egg mixture; cook over medium heat. as eggs set, lift edges, letting uncooked portion flow underneath. use a spatula to gently fold the eggs into a cocoon shape. when eggs are completely set, remove from the heat.
• place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. it should open like a butterfly and drape over the rice. top with the final tablespoon of ketchup and a sprinkle of parsley.