Keto Omurice with Cauliflower (Vegetarian)

Heat 2 tbsps olive oil in a frying pan over medium-high heat, add mushrooms to fry until soft and golden brown, then season with salt and black pepper. Put them into a small bowl and set aside.

Heat 1 1/2 tbsps olive oil and turn to high heat. Add green onions and cauliflower rice to stir-fry until the cauli-rice is a bit brown, then add keto ketchup, salt, black pepper and mushrooms and continue to stir-fry until everything is combined. Taste and add more seasoning if necessary. Sprinkle psyllium husk powder (if using) over the rice and turn to medium heat. Stir until the powder is invisible and the rice becomes a bit sticky. Put the rice into a bowl and set aside.

Prepare two medium-sized bowls and beat 3 eggs in each one. Add 1 to 1 1/2 tbsps almond milk and 1/8 tsp salt to each bowl and stir to combine.

Heat a tbsp olive oil in a non-stick pan over medium heat, pour the eggs from one bowl into the pan. Use a pair of wooden chopsticks or a heat-proof silicone spatula to swirl in small circles around the pan constantly, until the eggs start to thicken, about 10 seconds. When the eggs are softly set but still slightly runny, remove the pan from the heat and put the fried rice onto the omelette immediately.

Use a spatula to fold both sides of the omelette toward the fried rice to cover it. Move the omurice carefully to the edge of the pan.

Place a plate on the table. Slowly flip the pan to move the omurice onto the plate.

Use a kitchen towel to adjust the shape of the omurice. Repeat the steps to make another omurice.