Gluten-Free Omurice
Elevate your comfort food game with this delightful Gluten-Free Omurice recipe, a Japanese favorite reimagined for gluten-sensitive eaters. Perfectly steamed white rice is stir-fried with tender chicken, colorful vegetables, and a savory blend of gluten-free soy sauce and ketchup to create a rich, satisfying flavor. Wrapped in a golden, silky omelette made from farm-fresh eggs and a splash of milk, this dish is as visually stunning as it is mouthwatering. Quick to prepare in just 45 minutes, this two-serving recipe is ideal for a cozy, flavorful meal at home. Whether topped with extra ketchup or paired with a crisp side salad, this Gluten-Free Omurice is sure to be a new staple in your weekly dinner rotation. Keywords: gluten-free recipes, omurice, Japanese comfort food, chicken fried rice, gluten-free soy sauce.
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Recipe Information
Ingredients
- 1 cup Uncooked white rice
- 2 cups Water
- 200 grams Chicken breast, diced
- 1 medium Onion, finely chopped
- 1 small Carrot, finely diced
- 1 medium Green bell pepper, finely diced
- 0.5 cup Frozen peas
- 2 tablespoons Gluten-free soy sauce
- 4 tablespoons Ketchup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 4 large Eggs
- 2 tablespoons Milk
Instructions
Rinse the rice under cold running water until the water runs clear. Combine with 2 cups of water in a pot and bring to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for 12-15 minutes or until the water is absorbed and rice is cooked through. Set aside and keep warm.
In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Sauté the onion, carrot, and green bell pepper until softened, about 5 minutes.
Add the cooked chicken back to the pan along with the peas. Stir in the gluten-free soy sauce, ketchup, salt, and black pepper. Mix everything well.
Add the cooked rice to the pan and stir to combine all ingredients evenly with the chicken and vegetables. Adjust seasoning if needed. Set the rice mixture aside and keep it warm.
In a bowl, whisk together the eggs, milk, a pinch of salt, and black pepper until smooth.
In a clean non-stick frying pan, heat 1 tablespoon of vegetable oil over medium-low heat.
Pour half of the egg mixture into the pan. Tilt the pan to spread the eggs evenly and cook until just set but still slightly runny on top.
Spoon half of the chicken rice mixture onto one side of the cooked egg. Carefully fold the other side of the egg over the rice to create an omelette.
Gently slide the omurice onto a plate, using a spatula if needed for support.
Repeat the process with the remaining egg mixture and rice to make the second omurice.
Serve the Gluten-Free Omurice warm, garnished with extra ketchup if desired.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 27.4 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1930 mg | 41% | |
*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.
