Tornado-Style Korean Omelette Rice

Be the first to rate

(No Ratings Yet)

Loading...

A viral Korean street food sensation, this tornado omelette rice features ketchup-glazed fried rice wrapped in a paper-thin egg crepe, then dramatically twisted into a spiral on the plate. The result is an eye-catching, restaurant-style dish you can recreate at home with a bit of practice and two wide spatulas.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 9 gSugar
• 22 gProtein
• 890 mgSodium
• 380 mgPotassium
• 115 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the ketchup fried rice

• 1 tbsp vegetable oil
• 1/2 cup diced cooked ham or spam
• 1/4 cup finely diced onion
• 1/4 cup finely diced carrot
• 2 cups cooked short-grain rice, preferably day-old and cold
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste

For the egg crepes

• 4 large eggs, cold
• 2 tbsp whole milk
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter, divided

For topping

• 3 tbsp tomato ketchup, for drizzling
• 1/4 cup shredded low-moisture mozzarella cheese
• 1 tsp finely chopped chives or parsley

Directions

1. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the ham, onion, and carrot and sauté for 3 to 4 minutes until the onion is translucent and the carrot is just tender.
2. Add the cold rice and break up any clumps with a spatula. Stir in the ketchup, soy sauce, sugar, green onions, salt, and pepper. Cook for 2 to 3 minutes until the rice is evenly coated and heated through, then transfer to a bowl and wipe the pan clean.
3. In a small bowl, whisk together the eggs, milk, and salt until completely smooth and slightly frothy. Heat an 8-inch non-stick skillet over medium-low heat and melt 1/2 tablespoon of the butter, swirling to coat the pan evenly.
4. Pour half of the egg mixture into the pan, swirling to form a thin, even crepe. Cook for 60 to 90 seconds, until the top is just set but the surface is still glossy. Slide the crepe out onto a plate and repeat with the remaining butter and egg mixture to make a second crepe.
5. Place one crepe flat in the pan off the heat, spoon half of the fried rice in a log shape down the center, leaving a 1-inch border on the short ends. Fold the two short ends over the rice, then gently lift the crepe onto a serving plate using two wide spatulas, seam-side down.
6. Using both spatulas, place one on each side of the omelette and gently rotate them in opposite directions while pressing lightly inward to compress the rice; the crepe will tear and twist into a spiral with the ketchup rice peeking through the gaps.
7. Repeat with the second crepe and remaining rice. Drizzle each tornado generously with ketchup, mound the mozzarella in the center so it melts and drapes down the spiral, and finish with a sprinkle of chives. Serve immediately while the egg is still tender and the cheese is melty.

Cook’s Notes

• Use cold day-old rice; freshly cooked rice will turn mushy and won't hold the spiral shape.
• Keep the egg crepe thin and slightly underdone on top so it stays pliable and tears cleanly during the twist.
• Warm your spatulas under hot water and dry them thoroughly before lifting the omelette to prevent tearing the delicate crepe.
• Practice the twisting motion off the heat first; a firm, even rotation with both spatulas gives the cleanest tornado look.
• For a spicy version, stir 1 teaspoon of gochujang into the ketchup before drizzling over the top.

You might also like

Asian

Gimbap Korean Rice Rolls

Asian

Japchae Glass Noodles with Vegetables

Desserts

Korean Red Bean Shaved Ice

Asian

Korean Braised Potatoes in Soy Glaze