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Fried Rice Omelet

A Bountiful Kitchen
Course Breakfast
Cuisine American
Keyword eggs, fried rice, omelet, rice
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 8

Ingredients

  • 7 cups cooked sticky Japanese pearl rice, cooled completely (see tips below)
  • 1 cup chopped onion yellow or white
  • 3/4 lb chopped ham about 2 cups or two thick deli slices
  • 2 cups green cabbage* sliced thin
  • 4 tablespoons butter separated
  • 2 tablespoons vegetable oil
  • salt
  • pepper
  • soy sauce
  • 1 bunch green onions chopped white and green parts
  • 16 eggs, 2 per person for making omelets
  • grated or thinly sliced cheese any type, cheddar, gouda, swiss, American

Instructions

  1. Prepare Rice:

  2. The day before, or early in the day make rice and set aside to cool completely before making fried rice.

To Make Fried Rice:

  1. Using a large non stick pan, cook each of the vegetables, separately*, in a small amount of oil and butter. I use about 1 teaspoon for each vegetable/meat. Salt and pepper each vegetable.

  2. Transfer to a bowl or plate. It's OK to let the vegetables and meat inter-mingle at this point on the plate.

  3. After cooking all of the vegetables and meat, add about 2 tablespoons of butter to the pan. Over medium heat, add the cooked and cooled rice a little at a time, breaking apart clumps with two wooden spoons until the rice is evenly distributed in the pan, and the butter is mixed in well.

  4. Add all of the vegetables and meat to the rice. Toss lightly in pan. Season again with fresh ground pepper.

  5. Add the soy sauce, a little at a time. We don't like to drown the rice in soy sauce, so I only use about 2-3 tablespoons to 7 cups of rice. Taste, add salt and more pepper, if desired. After heated through, add fresh chopped green onions. Turn the heat off. If you continue to leave the heat on, your beautiful fried rice will end up as gummy rice!

To make omelet:

  1. Scramble/whisk eggs in a bowl with a fork. I allow about 2-3 eggs per person or about 1/2 cup of eggs. Heat a non stick pan over medium heat and place a little butter into the pan.

  2. When butter is melted, pour 2 eggs scrambled into the pan. Let the egg cook for about 1-2 minutes, then begin to pull the egg away from the edges of the pan and allow uncooked egg to spread to the edge of the pan until the egg is almost cooked.

  3. When the egg is almost completely cooked, place fried rice (about 1- 1 1/2 cups) onto one half of the cooked egg. Sprinkle cheese on the other half. . Gently fold the cheese covered side onto the fried rice side of the omelet. Let sit in pan for about a minute to finish cooking and to allow the cheese to melt. Carefully slide onto a plate. Enjoy!

Recipe Notes

  • This recipe is easily halved. It looks like a huge recipe, but in our home EVERYONE loves Fried Rice Omelets,  so we always make a large amount. There are never any leftovers! 
  • Make sure the rice is cooked and cooled completely before starting to make fried rice. It is best to make the rice the day before. If you use hot rice when making fried rice, your dish will turn out to be a sticky, gluey mess.
  • Try to use Japanese, or pearl rice, which is short and plump, not a long grain rice if available. This recipe will work with long grain rice, but the consistency will not quite be the same. 
  • When "mixing" the rice and other ingredients together, do not stir this like it's a cake batter- toss the ingredients, like you would a salad. Now for the omelet part: Mix eggs just as you would with a regular omelet. Sprinkle cheese over one side of the egg mixture, just before adding the fried rice. Fold over the top of the omelet. Slide on to a plate and enjoy.
  • Green cabbage is the most commonly sold cabbage. It look pale green and the inside is white. It is round and looks like a ball. I try not auto use the very middle section of this cabbage for fried rice.