Cauliflower Omurice Recipe

Omurice, omelet rice, is fried rice seasoned with ketchup and wrapped with a crepe-like thinly fried egg. It is one of the most loved western-style dishes in Japan for a long time.  Here we arranged an all-time favorite into a dish that can be enjoyed by people who are on special diets such as low-calorie diet and gluten free diet, or someone looking for a lighter version of the traditional dish.

Cauliflower crumbles are a convenient food that can be used as rice.  You can chop it yourself from a head of cauliflower or buy a bag of a ready-to-use crumbles.  Just substitute them for steamed rice, and stir-fry until tender.  Once they are seasoned properly, cauliflower Omurice tastes just like the regular one … or so we would love to say.  Of course, it’s not quite the same.  The texture of cauliflower is totally different from steamed rice.  However, when you consider how rice is not used in this Omurice, and that rice is a big part of the original dish, it tastes surprisingly quite good.  It is actually pretty amazing that you get a very similar flavor to the original even when you’re on a diet!  This is a good compromise for what it is.  Try Cauliflower Omurice, even for when you are not dieting, and you can enjoy a healthier lower calorie version of the dish from time to time.

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5 from 1 vote

Cauliflower Omurice Recipe

Course: Main Course

Cuisine: Japanese

Keyword: cauliflower, egg

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Ingredients

• 1 chicken breast or thigh
• 1 small onion
• 1 Tbsp butter
• 1 tsp oil
• 2 cups cauliflower crumbles
• 1/4 tsp salt
• pepper
• 1/2 tsp chicken bouillon powder optional
• 4 Tbsp ketchup
• 1/4 cup frozen green peas

egg crepe

• 4 eggs
• salt
• 2 tsp oil

Instructions

• Cut chicken thigh into 1″ pieces. Cut onion finely.
• Melt butter and add oil in a frying pan at medium heat. Add chicken and cook for 1 minute. Add onion and cauliflower crumbles, and cook until onion is soft.
• Season crumbles with salt and pepper (and bouillon). Make room in the frying pan and add ketchup. Cook ketchup (without mixing into crumbles yet) for 30 seconds to cook it down. Mix vegetables and reduced ketchup and fry together for 1-2 minutes. Then add frozen peas and cook some more. Set aside for a short time while preparing eggs.
• Beat 2 eggs and a pinch of salt together. Heat frying pan with 1 tsp oil at medium heat. Pour egg onto hot frying pan, stir egg to help thicken but don’t scramble, and make a thick crepe-like egg sheet. Do not make the egg surface completely dry. Place 1/2 of chicken and vegetable mixture on the egg sheet. Wrap the filling with the egg using a spatula. Flip the pan over a plate, turning the egg out onto a plate. Shape the omelet into oval shape with hands. Make another one.

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