Korea omelette rice

Main Ingredients 2 Cups Cooked Short Grain Rice 6 Eggs (6 Pinches Salt) ½ Cup Spam or Ham ⅓ Cup Well Fermented Kimchi  ⅓ Cup Potato ⅓ Cup Onion ⅓ Cup Zucchini ¼ Cup Button Mushrooms ⅛ Cup Red Sweet Pepper ⅛ Cup Green Sweet Pepper ⅛ Cup Yellow Sweet Pepper ⅛ Cup Carrot 2 Tbsp Cooking Oil ¼ tsp Salt Some Ketchup (for Garnish Directions Finely chop all the vegetable and meat ingredients: ½ cup spam or ham ⅓ cup well fermented kimchi (optional) ⅓ cup potato ⅓ cup onion ⅓ cup zucchini ¼ cup button mushroom ⅛ cup red sweet pepper ⅛ cup green sweet pepper ⅛ cup yellow sweet pepper ⅛ cup carrot Add 2 Tbsp of cooking oil and all the chopped ingredients in a heated pan.  Fry for about 3 minutes on medium-high. Add about 2 cups of cooked short grain riceand mix everything together. In this step, season the fried rice with ¼ tsp of salt. Fry for another 5 minutes on medium and divide the fried rice evenly into 3 groups. Each group will be one serving. Break 2 eggs and add 2 pinches of salt. Whisk gently.  Each serving will need 2 eggs and 2 pinches of salt.  You will perform this step 3 times. you will get an even amount of egg for each serving. Strain the egg mixture once to get a nicer color and smoother texture. Preheat a nonstick pan on medium-high.  Drizzle a little bit of cooking oil in the pan and gently wipe the surface with a paper towel.  Reduce to medium-low. This helps make it easier to get a nice shape. Pour the egg mixture and cook it for about 3 minutes, or until the surface of the egg is half-cooked.  Put one serving of fried rice in the center of the flat egg.  Spread the rice evenly down the center. When the egg is ⅔ cooked, the edge of the egg will become like very thin paper. Fold up each side of the egg to cover the rice. Leave it that way for about 2 minutes to finish cooking the egg. Flip it once and cook for another 3 minutes,or until the other side has finished cooking. Move the finished omelet rice onto a serving plate.