- Combine eggs, cream, sesame oil, scallion greens, salt and white pepper in a bowl and mix well to combine. Set aside.
- Combine ham and teriyaki in a bowl and set aside.
- Combine the ketchup and the teriyaki and set aside.
- Heat a large skillet or wok on high heat and add the vegetable oil.
- Add the ginger, scallion, garlic, and carrots and quickly stir fry until aromatic, about 30 seconds to 1 minute
- Add the marinated ham, heat through, and then add the rice.
- Stir well to heat the rice through and allow it to brown slightly.
- Add the soy sauce, sesame oil, peas, and sugar and mix thoroughly to combine, making sure the mixture is heated through.
- Heat an omelet pan with 1 tablespoon of oil and add Ā¼ of the egg mixture. Mix in the pan until Ā¾ of the way set.
- Fill the omelet with Ā¼ of the rice mixture and fold over. Turn off heat and cover the omelet for 1 minute to finish setting the egg.
- Plate the omelet and drizzle with the ketchup mixture.
- Repeat with the remaining mixture.
Japanese Fried Rice Omelette
Yield
4 portions
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
kikkoman products used:
ingredients
8 eggs, beaten
Ā¼ cup heavy cream
1 teaspoon KikkomanĀ® Sesame Oil
4 scallion greens, sliced thinly
Salt, as needed
White pepper, as needed
1 cup ham, diced into small pieces
1 teaspoon KikkomanĀ® Teriyaki Marinade & Sauce
Ā¼ cup Ketchup
2 tablespoons KikkomanĀ® Teriyaki Marinade & Sauce
Ā¼ cup Vegetable oil
1 tablespoon Ginger, minced
4 scallions, whites minced
1 teaspoon Garlic, minced
Ā½ cup carrot, diced into small pieces
2 cup white rice, cooked and chilled
2 teaspoons KikkomanĀ® Soy Sauce
1 teaspoons KikkomanĀ® Sesame Oil
Ā½Ā cup green peas, frozen and thawed
1 tablespoon sugar
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how itās made. We make ours from just four simple ingredientsāwater, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing processāmuch like making wine or beerāthat has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
