SO EXCITED FOR THIS ONE!

This veganised omurice turned out better than expected. It's low in fat yet still really tasty (: AND it looks legit. Traditionally the omelette is filled with tomato ketchup flavoured fried rice, but I decided to make pilaf style rice so as to skip the frying process (: The omelette recipe is adapted from fatfreevegan's blog! Black salt is used to give the omelette and eggy taste, and it can be found in Indian grocery stores. For those living in Singapore, I bought the black salt at Mustafa Centre.



Vegan omu rice
One serving

The Ingredients

Rice:
1/2 cup short grain rice (uncooked, washed)
1/2 cup + 2 tbsp water
1 tbsp ++ tomato paste
1/2 cup frozen vegetables
Dash of black pepper
Dash of Italian herbs

Omelette:
120g tofu
1 tbsp water
2 tsp nutritional yeast
2 tsp cornstarch
Pinch of ... onion powder, black pepper, smoked paprika
Pinch of black salt (for an eggy taste)
1/8 tsp turmeric or more

How to
Step one- Combine all the rice ingredients together in the rice cooker pot. Turn on the rice cooker. Easy peasy.
Step two- Blend omelette ingredients together until smooth. Adjust turmeric accordingly to get your desired shade of yellow.
Step three- Heat up non stick pan on your stove. When the pan is hot pour batter onto the pan and reduce heat to low. Use a spoon to evenly spread out batter into a circle.
Step four- Cover and cook for about 3 minutes until the surface looks dry.
Step five- Turn off the heat. Spoon rice onto the centre of the omelette and fold the edges over the rice. Flip the rice stuffed omelette onto a plate.
Step six- Serve with tomato paste squeezed over the omelette.