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.