Vegan Omurice

This Vegan Omurice is the plant-based version of the ultimate Japanese comfort food—savory fried rice wrapped in a soft, fluffy omelet. The classic version uses eggs and chicken, but we’re making it 100% vegan while keeping all the cozy flavors intact!

Jump to:

• What is Omurice?
• Ingredients
• Instructions:
• Tips
• 📖 Recipe
• 💬 Reviews

What is Omurice?

Omurice (a blend of "omelet" and "rice") is a popular Yoshoku (Western-influenced Japanese) dish. Typically, it consists of fried rice cooked with ketchup or demi-glace sauce, wrapped in a soft, thin omelet. The dish is often topped with extra ketchup or a rich sauce, making it both visually appealing and incredibly satisfying.

In this vegan version, we’ll use tofu and chickpea flour to create an egg-like omelet while keeping the fried rice packed with umami-rich flavors. Whether you're craving a nostalgic childhood meal or looking to try a new Japanese-inspired dish, this Vegan Omurice is sure to impress!

Ingredients

Vegan Egg ingredients:

• Silken Tofu: Gives the omelet a soft, creamy texture, making it more like real eggs. It also adds protein and helps bind everything together.

• Chickpea Flour: The base of the omelet! It firms up when cooked, giving structure while staying slightly fluffy. It also adds a mild, nutty flavor.

• Non-dairy milk or water: Thins out the batter so it spreads easily in the pan.

• Nutritional yeast: Brings a subtle umami, almost cheesy flavor, making the omelet taste more savory and egg-like.

• Turmeric powder: Gives the omelet a warm yellow color, mimicking real eggs.

• Black Salt (Kala Namak): The secret to that eggy flavor! It has a natural sulfur-like taste that makes the omelet smell and taste just like eggs.

Fried Rice ingredients:

• Cooked Rice: Day-old rice works best because it’s drier and won’t turn mushy when stir-fried.

• Shallot: Adds sweetness and depth of flavor to the fried rice.

• Carrots & Mushrooms: Bring color, texture, and enhance the umami flavor.

• Ketchup: The key ingredient in classic omurice! It adds a tangy-sweet flavor and coats the rice beautifully.

• Soy Sauce: Adds saltiness and umami to balance the ketchup’s sweetness.

• Vegan Oyster Sauce (Optional): Adds a deeper, savory-sweet flavor to enhance the dish.

Instructions:

Step 1: Prepare the Vegan 'Egg' Mixture

1. In a blender, combine silken tofu, chickpea flour, baking powder, non-dairy milk (or water), nutritional yeast, salt, Kala Namak (if using), onion powder, paprika, and turmeric powder.
2. Blend until completely smooth and creamy. The mixture should be pourable but thick enough to hold its shape when cooked. Set aside.

Step 2: Make the Fried Rice

1. Heat a large pan or wok over medium heat. Add a small amount of neutral oil.
2. Sauté the minced shallot until fragrant and translucent, about 1 minute.
3. Add the diced carrot, garlic, and the white stems of the scallions. Cook for another 1–2 minutes until slightly softened.
4. Stir in the snap peas and mushrooms. Cook for another 2 minutes until tender.
5. Add the cooked rice, breaking up any clumps with a spatula. Stir-fry everything together.
6. Season with soy sauce, vegan oyster sauce, ketchup, salt, black pepper, and toasted sesame oil. Mix well and cook for another minute.
7. Stir in the green tops of the scallions, then turn off the heat. Set the fried rice aside.

Step 3: Cook the Vegan 'Egg' Omelet

1. Heat a non-stick pan over medium-low heat and add 1–2 tablespoons of oil.
2. Pour in half of the blended ‘egg’ mixture, spreading it out into an even, thin layer (like a crepe).
3. Cover with a lid and let it cook for about 3–5 minutes until the edges start to lift and the surface looks mostly set.
4. Once set, carefully slide it onto a plate. Repeat for the second omelet if making two portions.

Step 4: Assemble the Omurice

1. Place half of the fried rice in the center of the cooked omelet.
2. Gently fold the sides of the omelet over the rice to enclose it.
3. Carefully flip the omurice onto a serving plate, seam-side down.
4. Drizzle with ketchup or your preferred sauce and garnish with extra scallions or sesame seeds.

Tips

• Use day-old rice for the best texture.
• Cook the omelet on low heat to prevent burning.
• Black salt (kala namak) is key for that eggy taste.
• If the omelet breaks, no stress! Just drape it over the rice like a cozy blanket.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Print

📖 Recipe