This Vegan Omurice starts with all-veggie fried rice with a plant-based mung bean omelet draped on top. A vegan twist on the Japanese favorite!
- vegan omelette
- 2 cups short grain white rice, cooked and preferably old
- neutral oil of choice
- 1 shallot, finely minced
- 1/2 carrot, finely diced
- 2 cloves garlic, finely minced
- 2 scallions (white stems finely sliced, green tops diagonally sliced)
- 1/2 cup snap peas, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1 tsp toasted sesame oil
- 1 tbsp gluten free soy sauce
- 1 tsp coconut sugar
- 1/2 tsp salt
- black pepper, to taste
- Begin by preparing your omelette and set aside.
- In a wok or large pan over medium heat, heat neutral oil. Once hot, add carrots and cook for 1-2 minutes until fragrant. Add shallot and green onion stems and cook for another 2-3 minutes. Finally add garlic, snap peas and shiitake mushrooms.
- Break up the rice with your hands a little bit, then add to the pan and gently break down with a spatula. Add salt and cook for 1-2 minutes.
- Add sesame oil, gluten free soy sauce and coconut sugar and stir to distribute evenly. Taste and add additional seasoning as desired. Finish with black pepper and remove from heat.
To assemble omurice
- To assemble your omurice, press fried rice into a small bowl so it’s nice and compact.
- Lay an omelette on the plate, flip the small bowl onto the omelette and lift to reveal a little dome-shaped rice mountain. Using your hands, gently press into more of a log shape, then roll your omelette. Flip so the seam side is face down on the plate.
- Finish with a drizzle of ketchup, garnish with green onion tops and enjoy.