Vegan Omurice
Elevate your plant-based meals with this irresistibly savory Vegan Omurice, a vibrant twist on the classic Japanese comfort food. Perfect for vegans and anyone exploring meat-free cuisine, this recipe features fluffy jasmine fried rice infused with soy sauce, sesame oil, and a medley of colorful veggies, all cocooned in a golden chickpea flour omelet that mimics the rich texture and flavor of eggs. Enhanced with turmeric for color and optional black salt for an authentic "eggy" taste, this dish is as satisfying as it is delicious. Ready in just 35 minutes, this quick and wholesome recipe is ideal for a weeknight dinner or lunch. Garnish with ketchup and green onions for a visually stunning, crave-worthy plate that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups Cooked jasmine rice
- 1 cup Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons Green onion, chopped
- 2 tablespoons Soy sauce
- 2 tablespoons Ketchup
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 0.5 cup Chickpea flour
- 0.5 cup Water
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black salt (Kala Namak, optional for eggy flavor)
- 0.25 teaspoon Ground black pepper
Instructions
In a medium mixing bowl, combine the chickpea flour, water, turmeric powder, black salt (if using), and regular salt. Whisk together until smooth and lump-free. This will serve as the batter for your vegan omelette.
Heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat. Add the frozen mixed vegetables and sauté until they are heated through, about 3-4 minutes.
Add the cooked jasmine rice to the skillet and stir well to combine. Pour in the soy sauce and 1 tablespoon of ketchup and stir-fry everything together until the rice is well-coated and slightly caramelized, about 3-5 minutes. Transfer the fried rice to a bowl and keep warm.
Wipe the skillet clean with a paper towel and pour in 1 tablespoon of olive oil. Heat over medium heat.
Pour half of the chickpea batter into the skillet and quickly swirl the pan to spread the batter into an even circle, about 7-8 inches in diameter. Cook until the edges are firm and the top starts to set, about 3-4 minutes.
Carefully flip the omelet using a spatula and cook for another 2 minutes on the second side. This will ensure it is cooked through without being too dry.
Transfer the cooked omelet to a plate and place half of the prepared fried rice mixture into the center of the omelet.
Fold the sides of the omelet over the rice to create an oval or envelope shape. Flip the omurice onto a serving plate, seamside down. Repeat steps for the second omurice.
Garnish with a drizzle of additional ketchup over the top if desired, and sprinkle with chopped green onion for a fresh finish. Serve immediately and enjoy your vegan omurice!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 23.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1269 mg | 27% | |
*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.
