Whole 30 Omurice

Total time35 min

Prep time15 min

Cook time20 min

4.9

(11)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the fried rice

2 cups cooked short-grain white rice, day-old and cold
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
6 oz boneless, skinless chicken thighs, cut into ½-inch pieces
½ cup yellow onion, finely diced
½ cup frozen peas and carrots, thawed
3 tbsp ketchup, plus more for serving
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp neutral oil (such as vegetable or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
¼ tsp salt
¼ tsp black pepper

For the omelette

4 large eggs
2 tbsp whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
¼ tsp salt
2 tsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

ketchup, for drizzling
fresh parsley or chives, chopped (optional)

Instructions

1
Heat 1 tbsp neutral oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
2
Add the chicken pieces to the skillet, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook, stirring, until the chicken is opaque throughout with no pink at the center, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!