Name: Omu-rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 tablespoons tomato ketchup; 2 garlic cloves, finely chopped; pinch of ground turmeric; 1 teaspoon chicken-style seasoning or nutritional yeast; ¼ cup (20 g) soy mince, prepared; 1 cup (140 g) frozen mixed vegetables (sweetcorn, peas and diced carrot); 1½ cups (280 g) cooked short-grain rice, cooled; ¼ teaspoon salt; ¼ cup (60 ml) soy milk; ¼ cup (30 g) chickpea flour; pinch of black pepper; ½ block (170 g) silken tofu; baby roma (plum) tomatoes, halved, and coriander (cilantro) sprigs, to garnish; black salt, ketchup and vegan mayonnaise, to serve; 1 spring onion (scallion), sliced; 1 tablespoon vegetable oil; 1 teaspoon light soy sauce; 1 teaspoon cornflour; ½ teaspoon salt; pinch of baking powder

Preparation info

Serves
2

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This Japanese version of fried rice is lavished with a delightfully wobbly vegan omelette. It’s a delicious way to use up leftover rice and is usually a big hit with kids, especially when drizzled with glistening ribbons of ketchup and vegan mayo.

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 cup (

Method

Pour the oil into a large wok or non-stick frying pan over medium heat and fry the garlic for 1 minute until fragrant, then add the mixed veg. Add ¼ cup (60 ml) water, cover and cook until all the vegetabl

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Omu-rice

Ingredients

Method

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