Keto Omurice with Cauliflower Rice (Vegetarian)

Heat 2 tablespoons olive oil in a frying pan over medium-high heat. Add the mushrooms and cook until soft and golden brown, then season with salt and black pepper. Transfer to a small bowl and set aside.

Heat 1½ tablespoons olive oil and turn to high heat. Add the green onions and cauliflower rice and stir-fry until the cauliflower rice is lightly browned. Add the keto ketchup, salt, black pepper, and mushrooms, and continue stir-frying until everything is well combined. Taste and adjust seasoning if needed. Sprinkle the psyllium husk powder (if using) over the rice and turn to medium heat. Stir until the powder is fully incorporated and the rice becomes slightly sticky. Transfer the rice to a bowl and set aside.

Prepare two medium bowls. Crack 3 eggs into each bowl. Add 1 to 1½ tablespoons almond milk and ⅛ teaspoon salt to each bowl and whisk to combine.

Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Pour the eggs from one bowl into the pan. Use wooden chopsticks or a heat-proof silicone spatula to stir in small circles 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 spoon the fried rice onto the center of the omelette.

Use a spatula to fold both sides of the omelette over the fried rice to enclose it. Carefully slide the omurice to the edge of the pan.

Hold a plate next to the pan and slowly flip the omurice onto the plate.

Use a kitchen towel to adjust the shape of the omurice. Repeat with the remaining eggs and rice to make a second serving.