- Prep Time:
- 10 min
- Cook Time:
- 10 min
- 2 tbsp ( 30 mL ) ketchup
- 1 tbsp ( 15 mL ) Sriracha
- ½ tsp ( 2.5 mL ) minced hot chili pepper
- ½ tsp ( 2.5 mL ) cider vinegar
- ½ tsp ( 2.5 mL ) honey
- 1 slice of smoked bacon (1 ounce), chopped
- ⅓ medium carrot (2 ounces), finely diced
- ¼ medium red onion (2 ounces), finely diced
- ½ jalapeno peppers (1 ounce), finely diced
- 1 tsp ( 5 mL ) ketchup
- 1 tsp ( 5 mL ) worcestershire sauce
- 1 tsp ( 5 mL ) apple cider vinegar
- 1 1/4 cups ( 315 mL ) cooked jasmine rice, cooled
- Olive oil
- 3 eggs
- A pinch of salt
Combine ketchup, Sriracha, chili, vinegar, and honey in a small bowl, stir to combine.
Refrigerate until ready to serve.
Preheat a large non-stick skillet over medium heat, add the chopped bacon and cook until the fat has rendered, and bacon is beginning to crisp. Add the carrot, onion, and jalapeno to the skillet and cook until the veggies have softened, 4-6 minutes.
Mix the ketchup, Worcestershire, and cider vinegar. Add the rice and the ketchup mixture to the skillet. Mix everything together well and cook for 3-4 minutes.
Remove from the heat and cover with a lid (or foil) to keep the rice warm.
When ready to serve, lightly oil a small bowl (that holds the rice amount - packed in). Put a plate over the bowl and flip. Remove the bowl to reveal a perfect little mound for the omelette.
Beat the eggs with a pinch of salt, in a bowl. Pour the eggs through a mesh strainer into another bowl (use a spatula or back of a spoon to help the egg through).
Preheat a non-stick skillet over medium high heat. Add olive oil and using a paper towel, spread the oil all over (add a little more oil if the towel absorbs too much). The skillet should be hot enough that it sizzles when the egg is poured in and the egg bubbles.
Pour the beaten egg into the skillet and cook it until the edge is beginning to look cooked and air bubbles are forming in the middle of the omelette.
Holding one chopstick in each hand, place the chopsticks on opposite sides of the omelette and push the cooked egg from the edge towards the centre, stopping when the chopsticks get within 2 inches of each other in the centre. Begin turning the chopsticks in one direction to create a swirl in the middle of the omelette. Hold the chopstick slightly on an angle to the side and turn the skillet handle in the opposite direction to the way you are turning the egg with the chopsticks.
Change the hand holding the chopsticks in between twirling to be able to keep turning and to make the swirl in the egg smoothly.
Cook the omelette until it is about 90% cooked. If the omelette is fully cooked, it might break in the centre.
Hold the chopsticks with one hand and slowly slide the omelette from the skillet onto the shaped rice (if you find it easier, remove the chopsticks and use a spatula to gently slide the omelette onto the mound of rice).
Pour the Sriracha ketchup around the omelette on the plate and sprinkle sliced green onions and chilies over the sauce. Serve and enjoy!