Part 5/6:
The next steps involved patience and skill. As the pan heated, eggs were beaten and poured over the fried rice, covering the contents evenly. A critical point was emphasized: lifting the rice as the eggs cooked was essential for creating a bond between the two, aiding the rolling process. Once the eggs were about 80% cooked, it was time to gently roll the mixture into a neat omelette.
Repeating this process for additional rolls yielded a beautiful result. To ensure a successful flip, oiling the pan between each egg pour helped avoid sticking. After some initial trouble with flipping—an experience relatable to many cooks—success was finally achieved.