Omurice Japanese Omelette Rice
Omurice (Japanese rice omelette) made with shirataki rice tastes buttery, sweet, and savory and low carb! This dish is super fast to make and buttery delicious!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz. Shirataki rice (I use 2 packets of Well Lean Shirataki rice)
- 1 tbsp ghee (or butter)
- 1 tbsp olive oil
- 3.5 oz yellow onion (diced, about half of one whole)
- 3-4 pieces turkey bacon (diced, or cooked ham, chicken, Canadian bacon)
- 0.5 cup frozen peas and carrots
- To taste coarse sea salt (coarse sea salt)
- To taste ground black pepper
- 2 tbsp ketchup (plus more for serving)
- 4 large eggs (2 eggs per serving)
- 2 tbsp dairy-free creamer (divided)
- Pinch Coarse sea salt
- 1 tbsp ghee (or butter, divided)
Instructions
- 1
For the fried rice:
- 2
Follow the package instructions to rinse the rice and drain well. Saute the rice in a pan over medium-heat without oil to remove the moisture, about 2-3 minutes.
- 3
Add the ghee, olive oil, bacon, and onion. Saute for 2-3 minutes then add the frozen peas and carrots and ketchup. Mix well and season with salt and pepper to taste.
- 4
To shape the rice:
- 5
Pack the rice to an individual round shape serving bowl. Gently press the rice town to pack it tightly. Cover the bowl with a plate. With one hand holding the bowl and the other hand holding the plate, flip the bowl over (now the bowl is up-side-down and the plate is at the bottom). Leave the bowl on top of the plate. Do not lift the bowl open until you assemble the dish so that the rice stays warm while you prepare the omelette.
- 6
For the omelette:
- 7
Cook the omelette one serving at a time. Use a non-stick or ceramic 10-inch frying pan so that the omelette can slide out of the pan easily.
- 8
Lightly whisk 2 eggs with 1 tbsp cream and a pinch of salt. Don’t over whisk the eggs as soon as you see the egg yolk and white are incorporated.
- 9
Preheat the frying pan over medium-heat until it feels warm (but not smoke burning hot). You can test the pan temperature by adding a small drop of the whisked eggs to the pan. If the eggs turn solid right away, that means the pan is hot.
- 10
Add and melt ½ tbsp ghee. Lower the heat to medium-low. Add the eggs and immediately swirl around the pan. Use wooden chopsticks or a wooden spoon to make creases by bringing the edges inward. Continue to do so until the eggs are set but still soft and runny. Repeat the process for the second serving.
- 11
To assemble:
- 12
Slide the omelette out of the pan and cover it on top of the rice. Use a back spoon to tuck-in the omelette edges to make a round-shape. Add more ketchup on top and garnish with parsley. Serve hot.