1 1/4 cups
, finely chopped
, such as peas, corn and diced carrot
day-old cooked white
- 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)
- 12 g,
- 64 g,
- 16 g,
- 6 g,
- 561 mg.
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.