Gluten-Free Omelette Rice
Transform your meal routine with this Gluten-Free Omelette Rice recipe, a delightful twist on the classic Japanese omurice that's perfect for those with dietary restrictions. This dish layers savory flavor with tender diced chicken, colorful veggies, and perfectly seasoned rice infused with gluten-free soy sauce and a touch of ketchup. Tucked under a velvety omelette, made extra fluffy with a hint of milk, this gluten-free comfort food offers a quick and satisfying dinner option in just 35 minutes. Garnished with vibrant green onions, it's a hearty, family-friendly meal that delivers on both taste and nutrition. Whether you're gluten-intolerant or simply exploring gluten-free recipes, this one guarantees full flavor without compromise.
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Recipe Information
Ingredients
- 2 tablespoons Gluten-free soy sauce
- 200 grams Boneless chicken breast, diced
- 2 cups Cooked white rice
- 2 tablespoons Vegetable oil
- 0.5 medium Onion, finely chopped
- 0.5 medium Bell pepper, finely chopped
- 0.5 cup Frozen mixed vegetables (peas, carrots, corn)
- 4 large Eggs
- 3 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Ketchup
- 1 tablespoon Green onions, chopped
Instructions
In a bowl, whisk the eggs with milk and a pinch of salt. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat.
Add the diced chicken breast to the pan and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onion and bell pepper, and sauté for 3 minutes until the onion is translucent and the bell pepper is tender.
Stir in the cooked chicken, frozen mixed vegetables, and cooked rice. Cook for 2 minutes, stirring frequently to combine.
Add the gluten-free soy sauce and ketchup to the rice mixture. Stir well to evenly distribute the sauce throughout the rice, cooking for another 2 minutes. Season with salt and black pepper to taste. Transfer the rice to a plate and shape it into a mound.
In a clean non-stick pan, heat a little oil over medium heat. Pour half of the egg mixture into the pan, tilting it to evenly spread the eggs. Cook until the edges are set but the center remains slightly runny.
Carefully slide the cooked eggs over one portion of the rice mound to cover it completely. Repeat with the remaining egg mixture for the second serving.
Garnish the omelette rice with chopped green onions. Serve immediately with extra ketchup if desired.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.3 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1481 mg | 32% | |
*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.
