Tornado Omelet Recipe
The Tornado Omelet originated in South Korea and gained popularity thanks to street food vendors and social media. It’s a modern twist on the traditional Japanese Omurice, where an omelet is served over fried rice.
Equipment
- Non-stick frying pan (medium-sized)
- Wooden chopsticks or silicone tongs
- Spatula
- Mixing bowls
Ingredients
For the Omelet:
- 4 large eggs
- 2 tablespoons whole milk (optional, for creaminess)
- A pinch of salt
- 1 tablespoon unsalted butter or cooking oil
For the Fried Rice Base:
- 1 cup cooked rice (preferably day-old)
- 1/4 cup diced carrots
- 1/4 cup green peas
- 1/4 cup diced onions
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Fried RiceHeat sesame oil in a frying pan over medium heat.Add diced onions, carrots, and green peas. Sauté for 2-3 minutes until softened.Add the cooked rice, soy sauce, and ketchup. Stir-fry until everything is evenly coated and heated through.Season with salt and pepper to taste. Remove the fried rice from the pan and set it aside on a serving plate.
- Mix the EggsCrack the eggs into a mixing bowl.Add a pinch of salt and the milk (if using). Beat the eggs well until fully combined.
- Cook the Tornado OmeletHeat the butter or oil in a non-stick frying pan over medium-low heat.Pour the beaten eggs into the pan, spreading them out evenly.As the edges begin to set, gently place a pair of chopsticks or tongs in the center of the eggs.Start twisting the chopsticks or tongs in a circular motion to create the spiral shape. Be gentle to avoid tearing the omelet.Once the eggs are mostly set but still slightly runny on top, carefully transfer the omelet onto the fried rice.