Vegetarian Omurice

🛒 Ingredients

• Cooked White Rice 150 g · 195 kcal
• Onion, diced 30 g · 12 kcal
• Carrot, diced 20 g · 8 kcal
• Mushrooms, sliced 40 g · 9 kcal
• Green Peas 20 g · 16 kcal
• Ketchup 50 g · 50 kcal
• Eggs 100 g · 155 kcal
• Butter 10 g · 72 kcal
• Soy Sauce 5 g · 5 kcal
• Vegetable Broth 30 g · 3 kcal

👨‍🍳 Instructions

1. Heat half the butter in a pan over medium heat. Sauté diced onion, carrot, and mushrooms until softened, about 5-7 minutes.
2. Add green peas, cooked white rice, soy sauce, vegetable broth, and 30g of ketchup to the pan. Stir well and cook for another 3-5 minutes until heated through and flavors are combined.
3. Transfer the seasoned rice mixture to a serving plate and shape it into an oval or mound. Set aside and keep warm.
4. In a small bowl, whisk eggs until light and frothy. Season lightly with salt and pepper (optional, not counted in macros).
5. Heat the remaining butter in a clean, non-stick pan over medium-high heat. Pour the whisked eggs into the pan, swirling to cover the bottom evenly.
6. As the edges set, gently push the cooked egg towards the center and tilt the pan to let uncooked egg flow underneath. Cook until the omelet is mostly set but still slightly soft in the center.
7. Carefully slide the omelet over the prepared rice, shaping it to cover the mound. Garnish with the remaining ketchup, drizzled artfully on top.