Korean Tornado Egg Omelet

Korean Tornado Egg Omelet
  • 30M Total Time

  • 15M Prep Time

  • 15 Ingredients

  • 2 Servings

Recipe created in partnership with @jeccachantilly

Ingredients and Directions

Fried Rice

Directions

  1. Heat a medium-sized pan over medium-high heat. Add oil then toss in the onions, carrots, and garlic. Sauté for 1 to 2 minutes or until tender.

  2. Add the cold rice and break it apart using a spatula. Mix in soy sauce, ketchup, and Worcestershire sauce.

  3. Toss in the scallions and give it one final mix.

Ingredients

  • 2 Tbsp oil
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 2 Tbsp garlic cloves, minced
  • 3 cups cooked rice, preferably cold
  • 2 Tbsp soy sauce
  • 4 Tbsp ketchup
  • 2 tsp Worcestershire sauce
  • 2 scallions, chopped
  • dried parsley for garnish
  • chili flakes for garnish
Tornado Egg

Directions

  1. Crack 4 eggs into a bowl. Season with dashi powder or salt and mix until well combined and set aside.

  2. In a small pan, add 2 tablespoons of oil over medium-low heat. Add half the egg mixture and immediately place an egg yolk in the center. Using a pair of chopsticks, break the egg yolk then drag the chopsticks to the center of the pan.

  3. Gently rotate the chopsticks to create a swirl. Once the eggs have been set, slide it on top of the fried rice. Repeat for the second serving.

  4. Garnish with dried parsley and chili flakes.

Ingredients

  • 4 large eggs
  • 1/2 tsp dashi powder or salt
  • 1 egg yolk
  • 4 Tbsp oil, divided

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.