Omurice — Japanese rice in an omelette
~22 minon the hobJapanDairy-free
699kcal
49 gprotein
83 gcarbs
14 gfat
10 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 926 | 61 g |
| Emmagetting lean | 27% | 511 | 44 g |
| Jackgrowing | 24% | 447 | 33 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Eggs2
- Jasmine rice70 g
- Chicken breast100 g
- Frozen peas60 g
- Carrots60 g
- Passata — 500 g½ pack
- Eggs4
- Jasmine rice140 g
- Chicken breast200 g
- Frozen peas120 g
- Carrots120 g
- Passata — 500 g½ pack
- Eggs8
- Jasmine rice280 g
- Chicken breast400 g
- Frozen peas240 g
- Carrots240 g
- Passata — 500 g½ pack
From your store cupboard
Black pepperSoy sauceSalt
Method
- Cook the rice, ideally the day before — cold rice doesn’t stick in the pan.
- Chop the chicken finely and fry it 5 minutes, add the carrot in small dice and the peas and fry 4 minutes.
- Add the rice, the passata and a tablespoon of soy sauce, season with salt and pepper and fry 3 minutes. Tip it into a bowl.
- Beat the eggs with salt, pour them into the pan over a gentle heat and let them only just set — the omelette should be still soft on top.
- Pile the rice onto one half of the omelette, fold the other half over it and slide it onto the plate. Drizzle with passata.
- Cook the rice, ideally the day before — cold rice doesn’t stick in the pan.
- Chop the chicken finely and fry it 5 minutes, add the carrot in small dice and the peas and fry 4 minutes.
- Add the rice, the passata and a tablespoon of soy sauce, season with salt and pepper and fry 3 minutes. Tip it into a bowl.
- Beat the eggs with salt, pour them into the pan over a gentle heat and let them only just set — the omelette should be still soft on top.
- Pile the rice onto one half of the omelette, fold the other half over it and slide it onto the plate. Drizzle with passata.
- Cook the rice, ideally the day before — cold rice doesn’t stick in the pan.
- Chop the chicken finely and fry it 5 minutes, add the carrot in small dice and the peas and fry 4 minutes.
- Add the rice, the passata and a tablespoon of soy sauce, season with salt and pepper and fry 3 minutes. Tip it into a bowl.
- Beat the eggs with salt, pour them into the pan over a gentle heat and let them only just set — the omelette should be still soft on top.
- Pile the rice onto one half of the omelette, fold the other half over it and slide it onto the plate. Drizzle with passata.
How to tell it’s done
- Chicken breast — Done when nothing pink is left at the thickest point and the juices run clear when you pierce it. Pink juice means it needs a little longer.
Allergens: Cereals containing gluten (1), Soya beans (6), Eggs (3)
