Curry Fried Rice Omelet – Photo Blog

Curry Fried Rice Omelet with Dulcet Mild Indian Curry Ketchup

Simple Omelet Ingredients

A Japanese favorite, particularly among kids, the fried rice omelet (or Omurice as it is known) relies on fried rice and generous amounts of ketchup. We’ve put a spin on this traditional favorite using our Mild Indian Curry Ketchup and simple veggies giving it an Indian flair. Still just as good for breakfast, lunch or dinner and easy to whip up with leftovers, this is definitely a recipe to keep on the fridge for those nights you want something quick, easy and delicious.
 

Ingredients
4 t vegetable oil or butter
½ onion, diced
1 jalapeno, finely chopped
1 small zucchini, diced
1- 1 1/2 c leftover cooked rice
½ t sea salt
1 T chopped fresh Cilantro
4-5 T Dulcet Mild Indian Curry Ketchup, and a little more for topping the omelets
2 t butter
4-6 eggs
Drops of cold water
Pinch of salt
 
 
Instructions
1. Place a sauté pan over med high heat and add 2 teaspoons of the oil or butter. Add the onion and sauté for 1 minute.
 
Saute onions with butter
 
 
2. Add the chopped jalapeno and sauté for 1 minute. Add the zucchini and continue to cook for 3 minutes.
 
Making a curry fried rice omelet
 
 
3. Push the veggies to one side of the pan and add the additional 2 teaspoons of oil or butter to the cleared space in the pan. Add the rice, and use a spatula or wooden spoon to break up any grains of rice stuck together.
 
Curry Fried Rice Omelet with Dulcet Mild Indian Curry Ketchup
 
 
4. Fry the rice on this side of the pan for a couple of minutes. Then mix the rice and the veggies together and season with salt, add the cilantro and Curry Ketchup, turn heat to low and cover.
 
Curry Fried Rice Omelet with Dulcet Mild Indian Curry Ketchup
 
 
5. Prepare the eggs for the omelets by whisking 2 or 3 eggs separately in two cups until foamy, adding a touch of cold water and a pinch of salt to each cup. Place a 10” non-stick sauté pan on the stove over medium heat and add 2 teaspoons of butter. When the butter is melted & foamy and just about to brown, swirl it in the pan to cover as much surface as possible and add the first cup of whisked eggs.
 
Curry Fried Rice Omelet with Dulcet Mild Indian Curry Ketchup
 
 
6. As the egg starts to cook, use a heat proof spatula to lift the edge of the eggs, and at the same time tilt the pan to allow the runny egg on top to run to the bottom side of the tilted pan and underneath the cooked eggs. This technique will add fluffy layers to the omelet and help to cook it thru without too much browning.
 
Curry Fried Rice Omelet with Dulcet Cuisine Mild Indian Curry Ketchup
 
 
7. Continue this technique until the egg no longer runs to the bottom side of the pan, then place half of the fried rice in the middle of the omelet.
 
Curry Fried Rice Omelet
 
 
8. Use the spatula to flip one side of the omelet into the middle, over the rice. Tilt the pan over a plate, use the spatula to slide the bottom side of the omelet that is not folded onto the plate, and then flip the folded side up and over the bottom side.
 
Curry Fried Rice Omelet with Dulcet Cuisine Mild Indian Curry Ketchup
 
 
9. Place omelet in warming drawer or oven to keep warm and repeat steps 5-8 for second omelet. Top each omelet with additional ketchup and serve.

Fried Rice Omelette

Curry Fried Rice Omelet


 
Makes 2 omelets
 
 
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Instructions Summary
1. Place a sauté pan over med high heat and add 2 t of the oil or butter.
2. Add the onion and sauté for 1 minute.
3. Add the chopped jalapeno and sauté for 1 minute.
4. Add the zucchini and continue to cook for 3 minutes.
5. Push the veggies to one side of the pan and add the additional 2 t of oil or butter to the cleared space in the pan, (see photo).
6. Add the rice, and use a spatula or wooden spoon to break up any grains of rice stuck together.
7. Fry the rice on this side of the pan for a couple of minutes.
8. Mix the rice and the veggies together and season with salt, add the cilantro and the Curry Ketchup, turn heat to low and cover.
9. Prepare the eggs for the omelets by whisking 2 or 3 eggs separately in two cups until foamy, adding a touch of cold water and a pinch of salt to each cup.
10. Place a 10” non stick sauté pan on the stove over med heat and add 2 t of butter.
11. When the butter is melted & foamy and just about to brown, swirl the butter in the pan to cover as much surface of the pan as possible, add the first cup of whisked eggs.
12. As the egg starts to cook, use a heat proof spatula to lift the edge of the eggs, and at the same time tilt the pan to allow the runny egg on top to run to the bottom side of the tilted pan and underneath the cooked eggs. This technique will add fluffy layers to the omelet and help to cook it thru without too much browning.
13. Continue this technique until the egg no longer runs to the bottom side of the pan.
14. Place half of the fried rice in the middle of the omelet.
15. Use the spatula to flip one side of the omelet into the middle, over the rice.
16 Then tilt the pan over a plate, using the spatula to slide the bottom side of the omelet that is not folded onto the plate and then flip the folded side up and onto the bottom side.
17. Place omelet in warming drawer or oven to keep warm and repeat steps 9-15 for second omelet.
18. Top each omelet with additional ketchup and serve.