NOTES ON EGG
I recommend weighing the chickpea flour for best results – 1/4 of chickpea flour can really vary depend on how packed the flour is when you scoop it! This egg is based on the vegan folded brekky egg recipe but it uses a little more chickpea flour to give it a little more structure so it can be folded over the rice!
Vegan Omurice (オムライス)
- 1/2 cup chickpea flour (100g – highly recommend weighing this with scales)
- 250g silken tofu
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 tsp baking powder
- 1 cup water (250ml)
- tiny pinch of turmeric
- vegan butter, for frying
- 2 tbsp vegan butter or olive oil
- 1/2 small brown onion, diced (100g)
- 4-5 white mushrooms, sliced (100g)
- 100g tofu, diced small
- 100g 1/4 of a medium carrot, finely diced
- 600g 3 cups cooked rice best if its leftover and been refrigerated overnight!
- 1/4-1/2 cup ketchup (I used 1/2 cup – ours is less sweet in Australia)
- 1/4 cup soy sauce
- pepper, to taste
- spring onions, to serve
- vegan oyster sauce (optional), to serve
- extra ketchup, to serve
- PREPARATION. Make sure all your veggies are chopped and ready to go. If your rice is refrigerated, I like to wet my hands and loosely ‘crumble’ the rice up so it’s all separate and ready to be thrown into the fried rice – makes it easier to cook. Blend tofu, chickpea flour, water, baking powder, salt, sugar and turmeric in a blender until smooth and pour into a small jug.
- MAKINGFRIED RICE. Start by melting the vegan butter in a large fry pan or wok. Fry tofu and mushrooms for a few minutes until there’s some colour on them. Add the onion, carrot and a little pinch of pepper (or however much you like) and fry for a further 2-3 mins until the onion softens and is translucent. Add the rice, soy sauce, ketchup and mix for another 2-3 mins until everything is well coated. Set the rice aside (you can separate the rice mixture into 4 to make it easier in a later step!).
- MAKINGTHE EGG. On low-medium heat, melt a tsp of vegan butter or heat a little splash of oil in a clean non-stick frypan. Pour enough egg batter to cover the base of the fry pan – you don’t want it too thin because it’ll be harder to make the egg parcel. Swirl it around and allow to cook until the top is no longer wet and shiny – this may take a few minutes, You basically want your omelette to be cooked all the way through to be able to fold it. Once it’s dry on top, GENTLY spoon 1/4 of the rice mixture in an oval/football shape in the middle of the omelette – the omelette is fragile and rips easily so be careful.
- Carefully fold the egg up around the rice as best as you can – it can be tricky but don’t worry if it’s not perfect! It’s home-cooking and this is just a bit of fun!!
- Gently flip it out onto a plate – brush with vegan oyster sauce and/or drizzle with ketchup or mayo and top with freshly chopped spring onions!