Low Carb Omurice
Elevate your dinner game with this flavorful and guilt-free Low Carb Omurice, a creative twist on the classic Japanese comfort dish! This recipe swaps traditional rice for nutrient-packed cauliflower rice, keeping carbs in check while delivering all the satisfying taste you love. Tender bites of juicy chicken breast, vibrant carrots, and sweet green peas are sautéed and seasoned with a savory blend of soy sauce and ketchup, creating a perfectly balanced filling. Encased in a golden, fluffy omelet made with eggs and milk, this dish is rich, wholesome, and utterly delicious. Easy to prepare in under 40 minutes, Low Carb Omurice is perfect for a quick weeknight meal or a delightful lunch. Serve hot and garnish with a drizzle of ketchup for that picture-perfect final touch. Keto-friendly, low-carb, and packed with flavor, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 300 grams Cauliflower rice
- 150 grams Boneless chicken breast
- 0.5 medium Onion
- 0.5 medium Carrot
- 50 grams Green peas
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Ketchup
- 3 large Eggs
- 2 tablespoons Milk
- 1 tablespoon Butter
Instructions
Begin by finely dicing the onion and carrot. Cut the chicken breast into small cubes.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the diced chicken to the pan. Stir frequently and cook until the chicken is no longer pink.
Add the diced carrot and green peas to the pan. Stir and cook for another 3-4 minutes until the vegetables are slightly tender.
Stir in the cauliflower rice, soy sauce, and ketchup. Mix well and cook for 3-4 minutes. Season with salt and black pepper. Remove from heat and set aside.
In a separate bowl, crack the eggs and whisk together with milk. Season lightly with salt.
Heat another tablespoon of olive oil in a non-stick skillet over medium heat. Pour in half of the egg mixture and let it spread evenly over the pan.
Cook the omelet until the edges start to firm up, about 1-2 minutes. Add half of the cauliflower rice filling onto one side of the omelet.
Using a spatula, gently fold the other side of the omelet over the filling to enclose it. Slide the omurice onto a serving plate, seam-side down.
Repeat the process to make the second omurice with the remaining egg mixture and cauliflower rice filling.
Garnish with a drizzle of ketchup and serve immediately.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.3 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1686 mg | 36% | |
*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.
