Chickpea Omelette Omurice

6

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Chickpea Omelette Omurice

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.

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.

Nutrition (per serving)

  • Calories
  • 445,
  • Protein
  • 12 g,
  • Carbohydrates
  • 64 g,
  • Fat
  • 16 g,
  • Fibre
  • 6 g,
  • Sodium
  • 561 mg.