Vegetarian Omurice
Elevate your comfort food repertoire with this delicious and easy Vegetarian Omurice recipe, a Japanese-inspired classic that's perfect for lunch or dinner. This dish features a savory vegetable fried rice made with carrots, bell peppers, peas, and a flavorful blend of ketchup and soy sauce, all lovingly wrapped in a fluffy, golden omelette. With its vibrant colors, umami-packed filling, and soft, creamy eggs, it’s a delightful fusion of flavors and textures in every bite. Ready in just 35 minutes, this recipe is not only quick but also versatile—customize the veggies or spice it up with your favorite sauces. Garnished with fresh green onions, it’s a wholesome and satisfying meal the whole family will adore. Ideal for fans of Japanese comfort food or anyone looking for an easy vegetarian dinner idea!
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 1 medium Carrot
- 1 small Green bell pepper
- 1 small Onion
- 2 cloves Garlic
- 0.5 cup Frozen peas
- 2 tablespoons Soy sauce
- 2 tablespoons Ketchup
- 3 tablespoons Vegetable oil
- 4 large Eggs
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions
- 2 tablespoons Butter
Instructions
Start by preparing the vegetables: dice the carrot, green bell pepper, and onion into small pieces. Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the diced onion and garlic, sauté for about 2 minutes until fragrant.
Add the diced carrot, green bell pepper, and frozen peas. Stir-fry for 3-4 minutes until the vegetables are tender.
Add the cooked white rice into the vegetable mixture. Pour in the soy sauce and ketchup. Stir through the mixture and cook for another 2-3 minutes until the rice is heated through. Season with salt and black pepper to taste. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, milk, and a pinch of salt until well combined.
In a separate non-stick skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium-low heat. Pour half of the egg mixture into the skillet, tilting the pan to spread the egg evenly.
Cook the egg gently, swirling the skillet until it forms a soft, thin omelette. Once set but still slightly runny on top, spoon half of the vegetable rice mixture on one half of the omelette.
Using a spatula, carefully fold the other half of the omelette over the rice. Slide it onto a plate seam-side down. Repeat with the remaining egg mixture and rice.
Garnish with chopped green onions and serve hot. Optionally, top with a bit more ketchup or hot sauce for extra flavor.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 22.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1295 mg | 28% | |
*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.
