Ingredients
- null 1 cup RiceSelect® Jasmati® Rice
- null ¼ cup ketchup
- null 2 Tbsp sriracha hot sauce
- null 2 Tbsp canola oil
- null 1 cup cabbage, shredded
- null ½ cup ham, diced
- null 1 stalk celery, thinly sliced
- null 1 carrot, cut into matchsticks
- null 4 green onions, thinly sliced
- null ½ cup fresh peas
- null 2 cloves garlic, minced
- null 1 Tbsp sesame oil
- null 3 Tbsp soy sauce
- null 2 Tbsp rice wine vinegar
- null 8 eggs, beaten
- null 1 Tbsp water
- null ¼ tsp salt
- null ¼ tsp pepper
- null ¼ cup butter, divided
Instructions
- Fried Rice: Prepare rice according to package directions. Let cool completely. Stir together ketchup and sriracha; set aside.
- In large skillet or wok, heat canola oil over medium-high heat; cook cabbage, ham, celery, carrot, green onions, peas and garlic, stirring, for 3 to 5 minutes or until vegetables start to soften. Stir in rice and sesame oil; cook for about 1 minute or until well coated. Stir in soy sauce, rice wine vinegar and half of the spicy ketchup mixture; cook, stirring for 4 to 6 minutes or until rice is heated through.
- Divide rice mixture among 4 lightly greased small soup bowls; press to mould rice into bowl. Invert each rice mound onto serving plate; remove bowl when omelets are ready.
- Omelets: Meanwhile, whisk together eggs, 1 tbsp water, salt and pepper. Melt 1 tbsp butter in small 8-inch skillet set over medium heat. Pour in 1/2 cup of the egg mixture. As eggs start to set around edge of skillet, gently push cooked portions toward center using spatula. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. When eggs are almost set on surface and no longer runny, about 3 to 5 minutes, slip spatula under edges of omelet to remove from pan.
- Drape omelet over molded rice mound, with less cooked side down; using knife, push edges of omelet underneath the rice. Repeat with remaining butter, eggs and rice. Drizzle remaining spicy ketchup over top.