Tornado Omelette With Fried Rice & Gravy

Hi Everyone! This week we're making a delicious beef fried rice, topped with a swirling tornado omelette and served with a rich beef gravy! The tornado omelette is definitely a tricky one and takes some practice to master, but the end result is completely worth it. Give this awesome dish a try at home, and let me know in the comments how your omelette twist turned out!

Ingredients:

For the stir-fried rice:

• 200g / 7 oz Cooked rice (cold, from the day before)

• 100g / 3.5 oz Beef

• 20g / 0.7 oz Onion

• 20g / 0.7 oz Carrot

• 1 clove of Garlic

• 1 tsp Salt

• 1 tsp Pepper

• 1 tbsp Oyster sauce

• 2 tbsp Oil

• 10g / 0.35 oz Green onion

For the gravy sauce:

• 30g / 1.1 oz Butter

• 2 tbsp Flour

• 500ml / 16.9 fl oz Beef stock

For the omelette:

• 2 large size (L) eggs (or 3 small)

• 1/2 tsp Salt

• 2 tbsp Oil

For the fried rice cut the carrots and the onion into small cubes, and the tender meat into small slices. It's best made with rice prepared the day before and stored in the fridge overnight.

Fry the onion and carrots in oil over medium-high heat. After a minute, add the beef and the season with salt, pepper and oyster sauce. Stir-fry for another minute, then add the rice and stir it for a couple of minutes. Almost at the end add the garlic as well (for extra aroma) and stir it in. When ready, sprinkle some finely chopped green onion on top. Place a portion in a small bowl and then invert it onto a plate.

To make the gravy heat a pot over medium-low heat, then add the butter and 2 tbsp of flour. Cook for about a minute or two, until the flour is cooked and no longer smells raw. Add the beef stock and whisk to make a smooth sauce. Bring to a boil while stirring, then remove from heat.

For the omelette, after a few mistakes I figured out that heat control is very important and it helps if you strain the eggs. It's far from perfect and I am still improving, but here is how I made it: whisk 2 large size eggs with half a teaspoon of salt, then strain the eggs.

Heat a pan with oil over medium heat, add the eggs and wait until the edges start to cook slightly. Then quickly place chopsticks on opposite sides and bring them together until they are about two centimeters or one inch apart. The easiest method for me is to spin the pan slowly to create the swirls.

Once the egg mixture is set, transfer it onto the rice mound and carefully remove the chopsticks by pressing them onto the rice and twist, so they don't stick to the egg. Pour the gravy sauce around the base and garnish with a line of finely chopped green onion.

This omelette is a real challenge, but it was a lot of fun to learn making it, and paried with the fried rice it's also a very tasty dish! I will keep making it to improve my technique and maybe I will post another video in the future, showing how much I have improved. :) Enjoy this awesome dish!