Gluten-Free Omelette Rice

Elevate your mealtime with Gluten-Free Omelette Rice, a comforting fusion of Japanese-inspired flavors and allergen-friendly cooking. This recipe features fluffy mounds of savory fried rice, made vibrant with tender diced chicken, colorful vegetables, and a tangy blend of gluten-free soy sauce and ketchup. Each portion is elegantly draped in a velvety omelette, creating a visually stunning dish that’s as satisfying as it is delicious. Perfect for busy nights, this 35-minute meal is packed with protein, naturally gluten-free ingredients, and bursting with umami. Garnished with fresh green onions and served with a side of extra ketchup, it’s an irresistible option for a family dinner or even a quick lunch. Easy to make, endlessly comforting, and safe for those with dietary restrictions, this is your new go-to recipe for indulgent but wholesome dining!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 tablespoons Gluten-free soy sauce
• 200 grams Boneless chicken breast, diced
• 2 cups Cooked white rice
• 2 tablespoons Vegetable oil
• 0.5 medium Onion, finely chopped
• 0.5 medium Bell pepper, finely chopped
• 0.5 cup Frozen mixed vegetables (peas, carrots, corn)
• 4 large Eggs
• 3 tablespoons Milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Ketchup
• 1 tablespoon Green onions, chopped

Directions

Step 1

In a bowl, whisk the eggs with milk and a pinch of salt. Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat.

Step 3

Add the diced chicken breast to the pan and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onion and bell pepper, and sauté for 3 minutes until the onion is translucent and the bell pepper is tender.

Step 5

Stir in the cooked chicken, frozen mixed vegetables, and cooked rice. Cook for 2 minutes, stirring frequently to combine.

Step 6

Add the gluten-free soy sauce and ketchup to the rice mixture. Stir well to evenly distribute the sauce throughout the rice, cooking for another 2 minutes. Season with salt and black pepper to taste. Transfer the rice to a plate and shape it into a mound.

Step 7

In a clean non-stick pan, heat a little oil over medium heat. Pour half of the egg mixture into the pan, tilting it to evenly spread the eggs. Cook until the edges are set but the center remains slightly runny.

Step 8

Carefully slide the cooked eggs over one portion of the rice mound to cover it completely. Repeat with the remaining egg mixture for the second serving.

Step 9

Garnish the omelette rice with chopped green onions. Serve immediately with extra ketchup if desired.

Nutrition Facts

Serving size	1082.4 grams (1082.4g)

Amount per serving	% Daily Value*
Calories	1448

Total Fat 55.00g	71%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 17.10g
Cholesterol 918mg	306%
Sodium 4424mg	192%
Total Carbohydrate 126.90g	46%
Dietary Fiber 7.80g	28%
Total Sugars 17.30g
Protein 103.70g	207%

Vitamin D 186IU	928%
Calcium 268mg	21%
Iron 11mg	61%
Potassium 1481mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 29.3%

Carbs: 35.8%