Omurice (Japanese omelet rice)

Step 1

Crack 3 large eggs to a bowl, add ½ tsp of salt, beat well.

Step 2

Add 1 tbsp of milk (or water) and ½ tsp of cornstarch to a small bowl. Mix well.

Step 3

Add cornstarch milk/water mixture to eggs, mix well. Sift the egg mixture through a strainer to remove lumps.

Step 4

Heat up a medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.)

Step 5

Pour half of the eggs into the saucepan and quickly stir the eggs with chopsticks or a spatula.

Step 6

Once there's no liquid egg at the bottom of the pan, and the eggs are set (but are still tender and soft, do not over cook the eggs), pour the fried eggs to the bowl to mix with the raw eggs.

Step 7

Use a whisk or a fork to break up the scrambled eggs into small pea-size pieces, stir until the raw eggs and scrambled eggs are well combined.

Step 8

Heat up the medium size nonstick saucepan over medium heat with 1 tbsp cooking oil or butter. (See content above for how to easily test the oil temperature.) Pour the egg mixture into the pan.

Step 9

Wait for about 10 seconds until the bottom of the omelet is set. Use a rubber spatula to gently fold one edge of the omelet to the center, and fold the opposite edge to the center. Hold the spatula on the open side for about 10 seconds until the omelet holds its shape.

Step 10

Push the omelet to the edge of the pan, tilt the pan so that it's standing on its side. Flip the omelet so that the open side is on the side of the pan. Hold for 10 to 15 seconds until the open side is sealed.

Step 11

Place the omelet over fried/steamed rice (see my golden fried rice recipe here). Drizzle with ketchup.

Step 12

To serve, slice the omelet lengthwise, gently open it up like opening up a book, and allow the fluffy scrambled egg inside to bloom.