Rice Omelet

This dish, frequently made at home, is a favorite of children of all ages and a standard dish at small eateries and family restaurants for a light meal at anytime. This is usually served with a clear consomme´-type soup strewn with chopped spring onions.

1 cup cooked rice per person

8 eggs, well beaten, lightly seasoned

8 TBS oil

salt to taste

tomato ketchup

• Heat 1 tablespoon oil in a frying pan.
• Stir-fry rice for about 2 minutes, until all rice grains have separated and rice has been coated with oil.
• Add 1 tablespoon ketchup, and cook stirring well until all rice is coated. Season with salt if necessary.
• Remove from pan and mold into a long almond shape on a warmed plate.
• Heat an additional 2 tablespoons oil in the pan until smoking.
• Pour in 1 quarter of the eggs, tilting the pan to ensure maximum spread.
• Cook over medium heat until bottom is cooked. Turn omelet over (with practice, you can do this by gently tapping on the frying pan handle while it is tilted toward you).
• When cooked, slide onto rice (if you have used the tapping method, you will have a thick omelet ‘‘sausage’’; slit this gently lengthwise, about 1⁄2 inch the thickness through, and unfold the omelet to cover the rice mound). Garnish with a generous dollop of ketchup.
• Repeat for the remaining rice and egg. Serve hot.