keto Japanese Omelette Cauliflower Rice cover

Japanese Omelette Cauliflower Rice


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Japanese omurice is a very popular traditional dish that you will find in many Japanese restaurants.  People eat this dish for breakfast and lunch all throughout Japan and for good reason, it is absolutely delicious!!   It actually is one of my favorite breakfast dishes so I wanted to share our low-carb/keto version of it!  It’s an easy dish to put together and doesn’t require too many special ingredients.  So if you are a fan of omelettes and looking for something a little different, definitely try this Japanese style omelette!!

keto Japanese Omelette Cauliflower Rice pin 1

This dish as pictured is keto friendly at ~4g per serving and a great option for breakfast or lunch!  The recipe offers a taste of ketchup, eggs, Cauliflower rice, and subtle sweetness from the vegetables all mixed into one great dish!

keto Japanese Omelette Cauliflower Rice pic

For this one, the only special ingredients you will need are Swerve or Monkfruit and Suger Free Ketchup.  All can be purchased on Amazon.

Now, let’s get started!

Prepping Time 5M

Cook Time 15M

Total Time 20M

Net Carb/Serv ~4g

Servings 1 Large

Ingredients

Cauliflower Rice

  • 1 1/2 Cups Cauliflower Rice
  • 2 tbsp Butter
  • 2 Common White Mushrooms (or any mushroom you prefer)
  • 2 Slices of Bacon
  • 1/4 Onion
  • 1/8 tsp of Salt
  • 1/8 tsp of Black Pepper

Sauce

Egg Pouch

  • 3-4 Eggs
  • 1 1/2 tbsp Half n Half

Directions

1) Gather all the ingredients.

2) Prepare mushroom, onion and bacon by finely dicing.  Set aside.

3) In a mixing bowl, combine Sugar Free Ketchup, water and Swerve or Monkfruit, mix well, and set aside.

4) In a new mixing bowl, combine eggs and half n half, mix well, and set aside.

5) In a small Teflon fry pan, add bacon on medium high heat and cook for 3-4 minutes or until done to liking.  Transfer for holding plate layered with paper towels (to soak up excess oil).

6) In a new large Teflon fry pan, melt butter on high heat.  Once melted, add Cauliflower rice and cook for 2 minutes making sure to stir occasionally.

7) After 2 minutes, add diced mushroom, onion, cooked bacon, salt, black pepper and mix well.  Continue to cook for 3-4 or until desired Cauliflower rice texture is reached.

8) Once Cauliflower rice is cooked, mix in 3/4 of sauce very well and reduce heat to simmer.  Set 1/4 of remaining sauce on the side.

9) Heat a large Teflon fry pan on medium-low heat and spray cooking oil.  Directly after (no need to wait for large Teflon fry pan to get up to temp), slowly pour egg mix into large Teflon fry pan and cook for 3-4 minutes until eggs are no longer runny.

10) In the middle of the egg sheet, add Cauliflower rice mix, and carefully fold over bottom half of the egg to the middle.  Next, fold the top half of the egg and bring it to the middle.  Carefully flip and transfer egg pouch with a spatula to a serving plate and drizzle reserve sauce on top.

Hope you enjoy our Keto-fied Japanese Omelette Cauliflower Rice!  If you are looking for other great recipes to add to your weekly meal plan, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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keto Japanese Omelette Cauliflower Rice pin 2

keto Japanese Omelette Cauliflower Rice cover

Japanese Omelette Cauliflower Rice

The BEST Asian Low-Carb/Keto recipe for Japanese Omelette Cauliflower Rice.  Enjoy this delicious fusion at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.8 from 5 votes
Course: Breakfast
Cuisine: Japanese
Keyword: asianketobreakfast, japanesebreakfast, japaneselowcarbrecipes, japaneseomelet, ketobreakfast, lowcarbbreakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 Omelette
Print Recipe

Ingredients

Cauliflower Rice

  • 1 1/2 Cups Cauliflower Rice
  • 2 tbsp Butter
  • 2 Whole Common White Mushrooms or any mushroom you prefer
  • 2 Slices Bacon
  • 1/4 Whole Onion
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper

Sauce

  • 4 tbsp Suger Free Ketchup
  • 1 tbsp Water
  • 1 tbsp Swerve or Monkfruit

Egg Pouch

  • 3-4 Eggs Eggs
  • 2 tbsp Half n Half

Instructions

  • Gather all the ingredients.
  • Prepare mushroom, onion and sliced ham by finely dicing. Set aside.
  • In a mixing bowl, combine Suger Free Ketchup, water and Swerve or Monkfruit, mix well, and set aside.
  • In a new mixing bowl, combine eggs and half n half, mix well, and set aside.
  • In a small Teflon fry pan, add bacon on medium high heat and cook for 3-4 minutes or until done to liking. Transfer for holding plate layered with paper towels (to soak up excess oil).
  • In a new large Teflon fry pan, melt butter on high heat.   Once melted, add Cauliflower rice and cook for 2 minutes making sure occasional stir.
  • After 2 minutes, add diced mushroom, onion, cooked bacon, salt, black pepper and mix well.  Continue to cook for 3-4 or until desired Cauliflower rice texture is reached.
  • Once Cauliflower rice is cooked, mix in 3/4 of sauce and reduce heat to simmer.  Set 1/4 of remaining sauce on the side.
  • Heat a large Teflon fry pan on medium-low heat and spray cooking oil. Directly after (no need to wait for large Teflon fry pan to get up to temp), slowly pour egg mix into large Teflon fry pan and cook for 3-4 minutes until eggs are no longer runny.
  • In the middle of the egg sheet, add Cauliflower rice mix, and carefully fold over bottom half of the egg to the middle.   Next, fold the top half of the egg and bring it to the middle.  Carefully flip egg pouch with a spatula to a serving plate and drizzle reserve sauce on top.

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