Keto Omurice
Keto Omurice is a low-carb twist on the classic Japanese comfort food, perfect for those following a keto lifestyle without sacrificing flavor. This innovative recipe swaps out traditional white rice for finely pulsed cauliflower rice, keeping the dish light yet satisfying. Tender chicken breast, vibrant red bell pepper, and aromatic garlic and onion come together with a tangy combination of soy sauce and sugar-free ketchup for a flavorful filling. Wrapped in a luscious, creamy omelet made with eggs and heavy cream, this dish is a masterclass in blending textures and tastes. Ready in just 40 minutes, Keto Omurice is an eye-catching, protein-packed meal that’s ideal for busy weeknights or weekend brunches. Serve it hot, garnished with fresh parsley, for a guilt-free spin on a beloved classic!
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Recipe Information
Ingredients
- 400 g cauliflower florets
- 2 tbsp olive oil
- 200 g boneless, skinless chicken breast
- 0.5 unit small onion
- 2 unit garlic cloves
- 0.5 unit red bell pepper
- 1 tbsp soy sauce
- 2 tbsp sugar-free ketchup
- 1 tbsp butter
- 4 unit eggs
- 2 tbsp heavy cream
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chopped parsley
Instructions
Begin by preparing the cauliflower rice. Chop the cauliflower florets into small pieces and pulse them in a food processor until they resemble rice grains. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Dice the chicken breast into small pieces and cook in the skillet until browned and cooked through, about 5-6 minutes. Transfer to a plate and set aside.
In the same skillet, add the remaining olive oil. Finely chop the onion, garlic, and red bell pepper. Add to the skillet and sauté until the vegetables are tender, about 3-4 minutes.
Return the chicken to the skillet, add the cauliflower rice, soy sauce, and sugar-free ketchup. Stir everything together and cook for another 3-4 minutes until the cauliflower rice is tender. Season with salt and black pepper. Transfer mixture to a bowl and wipe the skillet clean.
In a medium bowl, whisk together the eggs and heavy cream until well combined.
Heat the butter in the skillet over medium-low heat. Pour half of the egg mixture into the skillet, tilting it to cover the bottom evenly.
Cook the omelet until the edges start to set and the top remains slightly runny, about 1-2 minutes. Place half of the chicken cauliflower rice in the center of the omelet.
Using a spatula, fold one side of the omelet over the filling, then fold the opposite side over to encase the filling.
Carefully slide the omelet onto a plate, seam side down. Repeat the process with the remaining egg mixture and chicken fried rice.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.2 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2342 mg | 50% | |
*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.
