Kitchen Tip
You can also cook 1 cup dry white rice following package directions for this recipe. The filling may be stickier than using day-old rice. Traditionally, this Japanese dish uses short-grain white rice but you can use any variety.
Chickpea Omelette Omurice
By Chatelaine20
PREP TIME
15 min
TOTAL TIME
40 min
Serves
4
Photo, Carmen Cheung.
We turned omurice–a traditional Japanese omelet and rice dish–into a vegan version by turning an easy chickpea flour pancake into the omelet wrap.
Ingredients
- 1 1/4 cups chickpea flour
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp baking powder
- 4 tbsp canola oil , divided
- 4 tsp low-sodium soy sauce , divided
- 1 small onion , finely chopped
- 1 garlic clove , minced
- 2 cups frozen mixed vegetables , such as peas, corn and diced carrot
- 2 cups day-old cooked white rice
- 1/3 cup ketchup
Instructions
- WHISK chickpea flour with nutritional yeast, and onion and baking powders in a large bowl. Whisk in 3 tbsp oil, 1 tsp soy and 1 1/2 cups water. Set aside.
- HEAT a 10-in. non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then onion and garlic. Cook until onion starts to soften, 2 to 3 min. Add mixed vegetables and rice. Cook until warmed through, 4 to 5 min. Stir in ketchup and remaining 3 tsp soy until combined. Transfer to a large bowl.
- WIPE pan clean, then return to stovetop over medium. Scoop 1/2 cup chickpea batter into pan, then tilt quickly to cover bottom. Cook until top is puffed and dry to the touch, about 5 min. Slide a spatula underneath all around the omelette and slide onto a plate. Repeat with remaining batter, transferring each omelette to a separate plate.
- DIVIDE rice mixture onto half of each omelette, then fold the other side over. Drizzle extra ketchup on top, if desired.
Nutrition (per serving)
- Calories
- 445,
- Protein
- 12 g,
- Carbohydrates
- 64 g,
- Fat
- 16 g,
- Fibre
- 6 g,
- Sodium
- 561 mg.
FILED UNDER: Dinner Editor's Picks plant-based vegan
