From the recipe author: Kimchi omurice is some next level East-West fusion comfort food. This version packs Korean-style kimchi fried rice - with its umami, spicy, sour, garlic-forward flavor profile - into a slightly runny omelette cooked in the style of Japanese omurice. Stir frying the kimchi develops the flavor into something milder, rounder, and frankly irresistable when combined with rice and a quick homemade sauce. Once the fried rice is tucked into a blanket of eggs, the dish is served with a generous drizzle of ketchup.

To make the kimchi fried rice

1. Combine all sauce ingredients in a small bowl and mix well.
2. Heat the butter (or oil) in a large skillet over medium-high heat until hot. Add the kimchi and onions. Stir fry for 30 seconds to 1 minute to draw out excess moisture from the kimchi.
3. Add the rice. Use a spatula to stir and break up any clumps. Cook until the kimchi and onions are evenly incorporated into the rice.
4. Add the sauce and frozen vegetables. Cook and stir until the rice is evenly coated and the vegetables are fully thawed. Divide the rice into 2 even portions and transfer to 2 separate plates.

To make the omelette

1. Divide eggs (4-6) into two separate small bowls. Add half the salt and milk/cream (if using) to each bowl. Beat the eggs until evenly mixed but not foamy.
2. Spray a medium-sized (9”) nonstick pan with a thin layer of oil (see notes). If not using oil spray, add 1 teaspoon oil to the pan and use a paper towel to wipe it evenly across the surface. Heat the pan over medium heat until warm.
3. Add one bowl of eggs to the pan and immediately begin scrambling using a spatula. Scramble for 20 to 30 seconds, or until the bottom is just set and the top is still runny. Next, let eggs cook undisturbed for about 30 second, or until the top of the eggs becomes thick and creamy, but not fully set. If the eggs are still too runny, cover the pan with a lid, turn off the heat, and let steam for 20 to 30 seconds. This step helps the eggs to set slowly without burning the bottom. Remove from pan, set aside, and repeat with second bowl of eggs.

To shape and assemble the omurice

1. Working with one serving at a time, shape the plated rice into a long (American) football shape using a spatula. Put the skillet with the omelet near the plate and use a swift motion to flip the egg onto the rice, runny side down. Use two layers of paper towels to cover the egg, then use your hands to shape the dome, gently pressing the rice together. One side at a time, tuck both sides of the omelette under the rice. Repeat with the second omurice, then drizzle both with ketchup and serve.
2. Add half of the rice to one side of the omelette as if you were filling a Western-style omelette. Next, fold the other half of the omelette over it. Carefully flip the omelette onto a plate so that the seam is facing down. Repeat with remaining rice and omelette, then drizzle with ketchup and serve.
3. Add half of the rice into a small bowl and press it down to mold the rice into a dome. Flip the rice onto a serving plate and remove bowl. Slide the omelette over the rice to cover it completely. Repeat with remaining rice and omelette, then drizzle with ketchup and serve.

Farm Team Tips

Freshly cooked short grain rice is stickier and holds together well when folding the omelette. You can use day-old rice and (or another grain of your choice), but the rice might fall apart easily while folding.

Using 2 eggs per serving yields a thinner omelette that is slightly easier to fold. For a creamier texture, opt for 3 eggs per serving: it might be a bit more challenging to fold, but the omelette will have a smoother look and a thicker, eggier texture.

It’s very important to use a nonstick pan in order to keep the eggs as smooth and thin as possible without falling apart.