Japanese Omelette Cauliflower Rice LowCarbingAsian Cover

Japanese Omelette Cauliflower Rice


Japanese omurice is a very popular traditional dish that you’ll find in many Japanese restaurants.  People eat this dish for breakfast, lunch and dinner all throughout Japan for good reason, it’s absolutely delicious!!  

Japanese Omelette Cauliflower Rice LowCarbingAsian Pin 1

It’s actually is one of my favorite breakfast dishes so I wanted to share this low-carb/keto Japanese Omelette Cauliflower Rice  version of it!  It’s an easy dish to put together and doesn’t require too many special ingredients. 

We start with your basic egg omelet.  But the next step is what makes the Japanese omurice, Japanese omurice.  It’s actually right there in the name where ‘omu’ is short for omelet and ‘rice’ is rice. 

So alongside your bacon, mushrooms and onions, you add rice drizzled in a tomato ketchup based sauce and cook that in a fry pan.  And since we’re a low-carb/keto, we just replace your rice with some cauliflower rice. 

Japanese Omelette Cauliflower Rice LowCarbingAsian Pic 1

Next, we make the outer egg pouch with a mix of half n half (half milk and half heavy cream) and eggs.  Now, this part is super important!  We need to cook this on low heat.  If the eggs aren’t cooking under your ‘low’ setting, just turn up the heat a little.  If you cook the eggs too fast, it’ll become rubbery and lose the soft fluffy texture we’re after.  

Once the eggs are no longer runny, we simply add the cauliflower  rice mix into the middle and fold over the egg pouch and there you go!  You have yourself a Japanese omelette cauliflower rice just in time for breakfast!  Easy peasy!

Japanese Omelette Cauliflower Rice LowCarbingAsian Pic 2

For this one, the only special ingredients you will need are Swerve/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

Ingredients

Cauliflower Rice

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

Sauce

Egg Pouch

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

Directions

1) Gather all the ingredients.

Japanese Omelette Cauliflower Rice Recipe (1)

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

Japanese Omelette Cauliflower Rice Recipe (2)

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

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Japanese Omelette Cauliflower Rice Recipe (31)

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

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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).

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

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

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Japanese Omelette Cauliflower Rice Recipe (36)

8) Once Cauliflower rice is cooked, mix in 3/4 of sauce very well and transfer contents to a holding bowl.  Reserve 1/4 of the sauce.

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

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10) In the middle of the eggs, add cauliflower rice mix and carefully fold over the 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.  Drizzle the reserve sauce on top prior to serving.

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Japanese Omelette Cauliflower Rice Recipe (39)

Japanese Omelette Cauliflower Rice Recipe (40)

Hope you enjoy your low-carb/keto Japanese Omelette Cauliflower Rice! 

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Japanese Omelette Cauliflower Rice LowCarbingAsian Pin 2

Japanese Omelette Cauliflower Rice LowCarbingAsian 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: cauliflower rice omelet, japanese breakfast, Japanese omelette, keto breakfast omelet, low carb breakfast omelet, no carb omelet
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 2-3 or until desired Cauliflower rice texture is reached.
  • Once Cauliflower rice is cooked, mix in 3/4 of sauce very well and transfer contents to a holding bowl.  Reserve 1/4 of the sauce.
  • 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.

Video

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