Tornado Omelette Fried Rice

Name: Tornado Omelette Fried Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 packets Mama San Japanese fried rice; 1/2 cup Mama San shelled edamame beans; 4 Better eggs + 2 yolks (Size 8 green box); a pinch salt; 2 tsp milk; butter (for frying)

Cooked egg covered heap on a blue round plate, three white buns on another small pate and two bowls with beans and dark liquid.

Take eggs to the next level with a Japanese/Korean-inspired 'tornado' omelette. Watch how easy to make the ‘Tornado’ swirl effect!

Print Pin Rate

Prep Time 5

Cook Time 12

Total Time 17

Course Dinner, Lunch

Cuisine Japanese

Servings people

Ingredients

2 packets Mama San Japanese fried rice
½ cup Mama San shelled edamame beans

For the Tornado Egg

4 Better eggs + 2 yolks Size 8 green box
a pinch salt
2 tsp milk
butter for frying

Instructions

Prepare the Rice Filling: Cook the Mama San fried rice according to the packet instructions. Add the edamame beans to the rice and stir well, cooking until heated through. Toss the rice often to combine evenly.
Spoon half of the fried rice into a small bowl, gently pressing it down to form a neat shape. Invert the bowl onto a plate to create a mound of rice. Repeat.
In a bowl, whisk together the eggs, yolks, a pinch of salt, and milk until smooth.
Heat a small non-stick frying pan over medium-low heat and melt a generous knob of butter. Pour half of the egg mixture into the pan.
As the egg starts to set, use chopsticks or tongs to gently pull the edges toward the centre, creating folds.
Continue twisting and rotating the pan slowly to form a spiral or “tornado” shape. Once the egg is set but still creamy in the centre, carefully remove it from the pan and gently place egg on top of the rice mound.
Repeat the process with the remaining egg mixture for the second plate.