Omurice with Tomato Rice

Ingredients

• 2 cups cooked rice (day-old, chilled preferred)
• ¾ cup canned diced tomato, drained
• 2 clove garlic, minced
• 4 large eggs
• 2 tbsp butter
• 2 tbsp olive oil
• 1 pinch salt and pepper to taste
• 1 tbsp soy sauce
• 2 tbsp fresh parsley or green onion, chopped

Instructions

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.

2. 2

   Add minced garlic; cook 30 seconds until fragrant, then break up the rice and stir constantly.

3. 3

   Add diced tomato and cook 3 minutes, stirring often, until rice is heated and slightly golden.

4. 4

   Drizzle soy sauce over rice, stir well, taste, and adjust salt. Transfer to a plate and keep warm.

5. 5

   Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until uniform yellow.

6. 6

   Wipe the skillet clean. Heat 1 tbsp butter over medium until foaming, ~60 seconds.

7. 7

   Pour all egg into the skillet. Let sit undisturbed for 15 seconds, then gently push cooked edges toward center.

8. 8

   Continue pushing for 2 minutes until eggs are mostly set but surface still jiggles slightly.

9. 9

   Slide omelet onto a cutting board. It will continue cooking; don't worry if slightly wet on top.

10. 10

    Gently drape the omelet over the warm rice mound on each plate.

11. 11

    Garnish with chopped parsley or green onion and serve immediately.

Tools you’ll need

• 12-inch nonstick skillet or large stainless-steel skillet
• small bowl
• cutting board
• whisk or fork
• wooden spoon or spatula

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