Low Carb Omelette Rice
Satisfy your cravings for a hearty, comfort-food classic with this healthier twist on the beloved Japanese dish, Low Carb Omelette Rice. This recipe swaps out traditional white rice for light and fluffy cauliflower rice, creating a guilt-free alternative that's packed with nutrients and low in carbs. Tender chicken breast, sautéed vegetables, and a savory blend of soy sauce and ketchup come together to form a flavorful filling, all wrapped in a creamy, perfectly cooked omelette. Quick to prepare in just 35 minutes and loaded with protein, this dish is ideal for those on a low-carb or keto-friendly diet. Serve it with a drizzle of ketchup for an extra kick and savor every bite of this wholesome, easy-to-make meal. Perfect for busy weeknights or an elevated brunch, this Low Carb Omelette Rice is a delicious and nutritious crowd-pleaser!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 0.5 cup onion
- 0.5 cup carrot
- 2 cloves garlic
- 250 grams chicken breast
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
Instructions
Start by preparing the cauliflower rice: Remove the leaves and stems from the cauliflower and break it into florets. Pulse the florets in a food processor until they reach a rice-like consistency.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, diced carrot, and minced garlic, and sauté for about 3 minutes until they start to soften.
Add the chicken breast cut into small cubes and cook for another 5-6 minutes until the chicken is cooked through.
Stir in the cauliflower rice and sauté for another 3 minutes. Then, add the soy sauce and ketchup, stirring well to coat the ingredients evenly. Season with a pinch of salt and black pepper.
Lower the heat and let it simmer for 2 minutes. Remove the cauliflower rice mixture from the skillet and set aside.
In a medium bowl, beat the eggs with milk and a pinch of salt and pepper.
In a clean skillet, heat 1 tablespoon of butter over medium heat. Pour in half of the egg mixture and swirl the pan to spread it evenly.
Cook the omelette until it is just set but still slightly runny on top. Add half of the cauliflower rice mixture to one side of the omelette, then carefully fold over the other side to cover the filling.
Gently slide the omelette rice onto a serving plate. Repeat with the remaining egg mixture and cauliflower rice.
Serve immediately, garnished with a drizzle of ketchup or your preferred sauce if desired.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1028 mg | 342% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 27.1 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2946 mg | 63% | |
*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.
