• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Zimmy's Nook

@zimmysnook

  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
  • FAQ
  • Navigation Menu: Social Icons

You are here: Home / Breakfast & Brunch / Tornado Omelette (Omurice) with Sriracha Ketchup

Tornado Omelette (Omurice) with Sriracha Ketchup

March 26, 2022 by zimmysnook Leave a Comment

Jump to Recipe Print Recipe
A domed and swirled tornado omelette (Omurice) over a pile of rice (not shown) with sauce and toppings on the base.

Tornado Omelette (Omurice) with Sriracha Ketchup.

You have probably seen videos of chopsticks, skillfully manipulating eggs in a skillet, to create a beautiful omelette that simply slides out, onto a mound of rice and voila… your omelette is served.

Let me tell you, those individuals have skills! But that does not mean that you (and I) cannot enjoy this creative, fun, and delicious way to prepare eggs at home! It just takes, a few basic ingredients and a little patience to form an omelette with a lovely swirl in the middle.

Try it! The result is very tasty and incredibly satisfying!

Ingredients laid out to make a Tornado Omelette (Omurice)
A perfect little mound of rice for the omelette to lay on top.
A domed and swirled omelette over a pile of rice (not shown) with sauce and toppings around the  base.
A domed and swirled omelette over a pile of rice cut open showing the rice interior.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A domed and swirled tornado omelette (Omurice) over a pile of rice (not shown) with sauce and toppings on the base.

Tornado Omelette (Omurice) with Sriracha Ketchup

You have probably seen videos of chopsticks, skillfully manipulating eggs in a skillet, to create a beautiful omelette that simply slides out, onto a mound of rice and voila… your omelette is served. Let me tell you, those individuals have skills! But that does not mean that you (and I) cannot enjoy this creative, fun, and delicious way to prepare eggs at home! It just takes, a few basic ingredients and a little patience to form an omelette with a lovely swirl in the middle. Try it! The result is very tasty and incredibly satisfying!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Korean
Servings 1 person

Ingredients
  

Sriracha Ketchup

  • 2 tablespoons ketchup
  • 1 tablespoon Sriracha
  • ½ teaspoon minced hot chili pepper
  • ½ teaspoon cider vinegar
  • ½ teaspoon honey

Fried Rice

  • 1 slice of smoked bacon 1 ounce, chopped
  • ⅓ medium carrot 2 ounces, finely diced
  • ¼ medium red onion 2 ounces, finely diced
  • ½ jalapeno peppers 1 ounce, finely diced
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups cooked jasmine rice cooled (ideally cooked the night before)

Omelette

  • Olive oil
  • 3 eggs
  • A pinch salt

Instructions
 

Sriracha Ketchup

  • Combine ketchup, Sriracha, chili, vinegar, and honey in a small bowl, stir to combine. Refrigerate until ready to use.

Fried Rice

  • Preheat a large non-stick skillet over medium heat, add the chopped bacon and cook until the fat has rendered, and bacon is beginning to crisp. Add the carrot, onion, and jalapeno to the skillet and cook until the veggies have softened, 4-6 minutes.
  • Mix the ketchup, Worcestershire, and cider vinegar. Add the rice and the ketchup mixture to the skillet. Mix everything together well and cook for 3-4 minutes.
  • Remove from the heat and cover with a lid (or foil) to keep the rice warm.
  • When ready to serve, lightly oil a small bowl (that holds the rice amount – packed in). Put a plate over the bowl and flip. Remove the bowl to reveal a perfect little mound for the omelette.

Omelette

  • Beat the eggs with a pinch of salt, in a bowl. Pour the eggs through a mesh strainer into another bowl (use a spatula or back of a spoon to help the egg through).
  • Preheat a non-stick skillet over medium high heat. Add olive oil and using a paper towel, spread the oil all over (add a little more oil if the towel absorbs too much). The skillet should be hot enough that it sizzles when the egg is poured in and the egg bubbles.
  • Pour the beaten egg into the skillet and cook it until the edge is beginning to look cooked and air bubbles are forming in the middle of the omelette.
  • Holding one chopstick in each hand, place the chopsticks on opposite sides of the omelette and push the cooked egg from the edge towards the centre, stopping when the chopsticks get within 2 inches of each other in the centre. Begin turning the chopsticks in one direction to create a swirl in the middle of the omelette. Hold the chopstick slightly on an angle to the side and turn the skillet handle in the opposite direction to the way you are turning the egg with the chopsticks.
  • Change the hand holding the chopsticks in between twirling to be able to keep turning and to make the swirl in the egg smoothly.
  • Cook the omelette until it is about 90% cooked. If the omelette is fully cooked, it might break in the centre.
  • Hold the chopsticks with one hand and slowly slide the omelette from the skillet onto the shaped rice (if you find it easier, remove the chopsticks and use a spatula to gently slide the omelette onto the mound of rice)
  • Pour the Sriracha ketchup around the omelette on the plate and sprinkle sliced green onions and chilies over the sauce. Serve and enjoy!
Keyword egg recipes, eggs, Korean Street food, omelette, tornado omelette, tornado omurice
Tried this recipe?Let us know how it was!

Hope you enjoy this Tornado Omelette (Omurice) with Sriracha Ketchup recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Breakfast & Brunch, Mains Tagged With: egg recipe, Korean street food, omelette, tornado omelette, tornado omurice, viral food trend, viral food video

Previous Post: « Pork Chops in a Marsala Mushroom Sauce
Next Post: Marsala Mushroom Sauce »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow us

  • instagram
  • pinterest
  • tiktok
  • twitter
  • youtube
  • facebook

Recent Posts

  • Marinated Squid Salad
  • Kielbasa and Eggs Sheet Pan Meal
  • Rustic Vegetable Soup
  • Clementine Shrimp
  • Air-Fried Everything Pigs in a Blanket
  • Wild Caught Snow Crab Legs with Spicy Mustard Dip
  • Easy Air Fryer Mini Quiche
  • Roasted Crown Rack of Lamb
  • Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
  • Roasted Leg of Lamb with Lemon Vinaigrette

Subscribe To Our Mailing List

Shop Hestan Culinary

Ladling a spinach and white bean soup out of a Dutch oven into a bowl.

Hestan Culinary 5-Quart Titanium Dutch Oven

Shop Ooni

The Ooni Karu 16 pizza oven preheating on a beautiful day with a festive planter, trees and pond in the background.

Ooni Karu 16

Welcome to Zimmy’s Nook

Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

Learn more →

Subscribe to our Mailing List

Footer

Privacy Policy

Copyright © 2023 · Foodie Pro & The Genesis Framework