Tornado Omurice Omelette

5 from 1 vote

Kick-off your day with quick & delicious fried rice with morsels of browned spam. Then top it with creamy tornado eggs!

It's the breakfast that'll get you ready to OWN the day!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: Asian, Japanese

Servings: omelettes

Calories: 885kcal

Heat a saucepan on medium heat. Add the oil, toss in ground toasted sesame seeds for a couple of seconds, then add in flour. Cook for a few seconds to cook off the raw flour taste.
Pour in soy sauce along the edge of the pan to create a char, then add ketchup, brown sugar, & mirin. Stir until well combined.
Pour in the vegetable broth and salt, then simmer for a few minutes, or until it’s slightly thickened. It should be runny but thick enough to make a line at the back of the spoon. Turn off the heat and cover.

Heat a large pan or wok on medium-high heat. Add in Spam and cook for 3 - 4 more minutes or until the edges are golden.
Add in onions & garlic and saute for a few seconds, or until soft & fragrant. Add in red bell pepper and cook for another 1 minute or so, or until the red bell peppers are tender but still crunchy.
Toss in the cold rice and toast with the rest of the ingredients for a few seconds. Pour in the ketchup and soy sauce then quickly stir-fry until rice is well coated in the sauce. Turn off the heat and set aside.

Heat a small-sized pan on medium-low, then add about a tablespoon of oil. Pour in 2 beaten eggs and cook for about 1 minute, or until it’s about 80% done, then turn off the heat. Don’t cook the eggs all the way through, otherwise, it has a higher chance of cracking or tearing when you fold it. The residual heat from the pan and fried rice will help set the rest of the eggs.
Scoop about 3/4 cup of fried rice in the center of the eggs and mold it into an oval shape. Fold the edges of the eggs over the fried rice then turn off the heat. Place a large plate over the pan, then carefully flip the plate and pan at the same time so the omelette transfers from the pan to the plate. Repeat for the remaining eggs and fried rice. If you're making large batches, it's easier to manage the eggs when you cook 2 eggs with about 3/4 cup of fried rice per omelette. Any more rice in the omelette will make it difficult to close.
Pour demi-glace sauce along the edges of the omelette, then serve immediately and enjoy!

Neutral Oil: I highly recommend using a neutral oil, such as grapeseed, avocado, or vegetable oil, so it doesn't alter the flavor of the dressing.
Rice: Cold leftover rice is ideal because it absorbs liquid much easier than freshly cooked rice. Long grain rice creates a flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice because they become stickier and clump.