Low Sodium Omurice
Elevate your comfort food game with this *Low Sodium Omurice*, a healthier twist on the beloved Japanese classic! This recipe combines fluffy seasoned rice packed with tender chicken, vibrant vegetables, and a hint of low-sodium tomato sauce, all enveloped in a soft, golden omelet. Perfect for those watching their sodium intake, this dish relies on fresh ingredients and pantry staples like garlic powder and black pepper to deliver bold, satisfying flavors without the added salt. Quick to prepare in just 40 minutes, it’s an excellent option for a nutritious yet indulgent meal. Garnished with fresh chives for a touch of elegance, this Low Sodium Omurice is not only heart-healthy but also perfect for impressing at the dinner table. Ideal for two servings, it’s a wholesome, family-friendly way to enjoy a Japanese favorite with a health-conscious twist!
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 150 grams Chicken breast
- 0.5 medium Onion
- 0.25 cup Green peas
- 0.25 cup Carrot
- 0.25 cup Low-sodium tomato sauce
- 2 tablespoons Olive oil
- 4 large Eggs
- 2 tablespoons Milk
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 tablespoon Chives (for garnish)
Instructions
Dice the chicken breast into small, bite-sized pieces.
Finely chop the onion and dice the carrot into small cubes.
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Add the diced chicken to the pan and cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the diced carrot and green peas, cooking for another 3 minutes until the vegetables are tender.
Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir in the low-sodium tomato sauce, black pepper, and garlic powder until the rice is evenly coated. Cook for another 2-3 minutes.
Transfer the tomato chicken rice to a plate and clean the pan for later use.
In a bowl, beat the eggs with milk until well combined.
Heat the remaining 1 tablespoon of olive oil in the pan over medium-low heat. Pour in half of the egg mixture to make a thin layer.
Cook the egg until it is slightly set but still soft on top, about 2-3 minutes.
Place half of the rice mixture onto one half of the omelet. Carefully fold the other half of the omelet over the rice to form a semi-circle. Slide it onto a plate.
Repeat the process with the remaining egg mixture and rice for the second serving.
Garnish the omurice with chopped chives and serve immediately.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.3 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1403 mg | 30% | |
*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.
