Japanese-Style Omelette Rice
Serves: 2
Prep Time: 10 min Cook Time: 15 min
🧂 Ingredients
For the Rice Base
- 1 cup cooked white or jasmine rice (cooled)
- ½ cup chopped chicken breast (or lean turkey)
- ¼ cup diced onion
- ¼ cup mixed vegetables (peas, carrots, bell pepper – optional)
- 1 tsp avocado oil or olive oil
- 1 tbsp coconut aminos (instead of soy sauce)
- Pinch black pepper, optional smoked paprika
For the Omelette
- 3 whole eggs + 1 egg white
- 1 tsp grass-fed butter or avocado oil
- Pinch Himalayan salt
For the Sauce (Clean Ketchup Style)
- 2 tbsp tomato paste
- 1 tsp apple cider vinegar
- ½ tsp raw honey (or omit for no-sugar version)
- 2 tsp filtered water (thin to taste)
- Optional: dash of coconut aminos for umami
🔪 Instructions
- Prepare Filling
Heat oil in a skillet, add onion and chicken.
Cook until lightly browned. Add mixed veggies, then rice.
Stir in coconut aminos and pepper; sauté 2–3 minutes until heated through.
Transfer to a bowl and keep warm.
- Make Omelette
Beat eggs with salt.
Heat butter or oil in a clean non-stick pan over medium-low heat.
Pour in eggs and swirl gently until half-set but still creamy.
- Assemble
Spoon rice mixture onto one side of the omelette.
Tilt and fold over; slide onto plate seam-side down.
Drizzle clean ketchup sauce in a zigzag pattern.
⚙️ Notes & Variants
- Protein Boost: Add chopped turkey bacon or extra egg white.
- Low-Carb Swap: Use cauliflower rice with same seasoning.
- Spice Variant: Add chili flakes or garlic powder for extra edge.
- Storage: Refrigerate up to 2 days; reheat gently to avoid dryness.