Rice dishes · Korean home cooking

Easy Korean-style omurice

Name: Easy Korean-style omurice
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked plain rice; Eggs; Fully cooked ham, diced; Frozen mixed vegetables; Tomato ketchup; Soy sauce; Neutral cooking oil; Water for the eggs

Ketchup-seasoned rice with vegetables and cooked ham, covered with a fully cooked thin omelette. This simple home version uses familiar ingredients and no special sauce.

25 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked plain rice2 small bowlsOriginal quantity: 300 g
Essential
This amount is already cooked rice, not dry grains. Warm it separately and loosen any clumps.
Eggs3 large eggs
Essential
Beat well for two thin omelettes and cook until fully set.
Fully cooked ham, diced½ of a 200 g packOriginal quantity: 100 g
Substitute available
If Fully cooked ham, diced is unavailable

Use instead
Fully cooked chicken, diced

Substitute quantity
½ of a 200 g packReference quantity: 100 g

Use plain already-cooked chicken, not raw chicken. Cut small and heat thoroughly with the vegetables.
Frozen mixed vegetables1 paper cupOriginal quantity: 100 g
Substitute available
If Frozen mixed vegetables is unavailable

Use instead
Finely chopped onion, carrot and cooked corn

Substitute quantity
1 paper cupReference quantity: 100 g

Use a loose cup of small pieces. Cook until tender before adding the rice; raw carrot needs more time than thawed vegetables.
Tomato ketchup3 level eating spoonsOriginal quantity: 45 g
Essential
Use two spoons in the rice and reserve one spoon for the finished omelettes.
Soy sauce1 small teaspoonOriginal quantity: 5 ml
Optional
Leave out if the ham and ketchup already provide enough salt.
Neutral cooking oil2 small teaspoonsOriginal quantity: 10 ml
Substitute available
If Neutral cooking oil is unavailable

Use instead
Mild olive oil

Substitute quantity
2 small teaspoonsReference quantity: 10 ml

Split the oil between frying the rice and cooking the omelettes, using a nonstick pan.
Water for the eggs1 level eating spoonOriginal quantity: 15 ml
Optional
Beat into the eggs for a slightly softer thin omelette, or leave out.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Dice the fully cooked ham. Thaw the mixed vegetables following their packet and drain excess water; cook first if the packet requires it. Have the already cooked rice ready. Use small pieces so the filling fits easily under the egg.
Step 1
Step 2

Warm half the oil in a nonstick pan over medium heat. Add ham and vegetables and cook for 3–4 minutes, stirring, until the vegetables are tender and the ham is hot. Cook a little longer for fresh raw vegetable substitutes.
Step 2
Step 3

Add the cooked rice and break apart clumps. Stir in 2 level eating spoons of ketchup and the optional soy sauce. Stir-fry for 2–3 minutes until the rice is steaming hot throughout. Divide into two portions and keep hot while cooking the eggs.
Step 3
Step 4

Beat the eggs thoroughly in a clean bowl, adding the optional spoon of water. Wipe the pan clean and coat lightly with some of the remaining oil. Warm over medium-low heat. Divide the beaten egg into two equal portions.
Step 4
Step 5

Pour one egg portion into the pan and tilt to make a thin round omelette. Cook for 1–2 minutes until the egg is completely set, lowering the heat if it browns. Place one portion of hot rice along one half and use a spatula to fold the other half over it.
Step 5
Step 6

Slide onto a plate. Repeat with the remaining oil, egg and rice for the second serving. Share the reserved ketchup between the tops. Serve promptly, letting children’s portions cool. If folding is difficult, simply lay the fully cooked omelette over the rice.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

This is a Korean home-style adaptation of Japanese-origin omurice and is classified as fusion. Use already cooked rice and fully cooked ham or chicken. The eggs should be fully set. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.