Dairy-Free Omelette Rice
Elevate your comfort food game with this irresistible Dairy-Free Omelette Rice recipe—a wholesome twist on the classic Japanese "omurice," perfect for those avoiding dairy. This recipe combines perfectly seasoned fried rice, featuring tender vegetables, soy sauce, and a hint of ketchup, all lovingly wrapped in a silky almond milk-infused egg omelette. Quick and easy to make in just 35 minutes, this dish is packed with flavor and texture while being free of dairy-based ingredients. Top it off with a sprinkle of fresh scallions for an added burst of freshness. Perfect for weeknight dinners or a satisfying lunch, this two-serving recipe is straightforward yet elegant enough to impress!
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 4 pieces Large eggs
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Carrot
- 0.5 cup Green peas
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped scallions
- 2 tablespoons Ketchup
Instructions
Finely chop the onion, garlic, and carrot.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 3-4 minutes until the vegetables soften.
Add the green peas and cooked rice to the skillet. Stir to mix the vegetables and rice thoroughly.
Pour in the soy sauce and ketchup, and cook for 2-3 minutes, stirring frequently until everything is well combined and heated through. Season with salt and black pepper. Remove from heat and set aside.
In a mixing bowl, crack the eggs and add the almond milk, whisking until well combined and slightly frothy.
Heat the remaining tablespoon of olive oil in a separate non-stick pan over medium-low heat.
Pour the egg mixture into the pan, swirling to create a thin layer covering the bottom.
Allow the eggs to cook gently. As the edges set, use a spatula to lift them slightly, allowing any uncooked egg to flow to the edges.
Once the omelette is mostly set with a slightly runny top, gently place half of the rice mixture onto one side of the omelette.
Using the spatula, fold the omelette over the rice. Cook for an additional minute to ensure the omelette is cooked through.
Carefully slide the omelette rice onto a plate and garnish with chopped scallions.
Repeat the process for the second serving.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
