Japanese Omelette Rice

Japanese omelette cauliflower fried rice severed on a white plate topped with ketchup sauce.

Japanese omelette rice also known as omurice is made with a mix of sweet flavored tomato fried rice, bacon, mushrooms and onions wrapped in a soft egg omelette and topped with a sugar-free ketchup sauce.

Course Breakfast, Lunch

Cuisine Japanese

Keyword healthy omurice recipe, how to make omurice, Japanese omelette rice, omurice recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings Omelette

Calories 719kcal

Ingredients

Rice Mix

1 1/2 Cups Cauliflower Rice or rice of choice
2 tbsp Butter
2 Whole Mushrooms or any mushroom you prefer
2 Slices Bacon
1 tbsp Chopped Onion
1/8 tsp Salt
1/8 tsp Black Pepper

Sauce

4 tbsp Sugar Free Ketchup can sub with regular ketchup but use half the sweetener
1 tbsp Water
1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice

Egg Pouch

3 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 sweetener, 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

Nutrition