Zero Calorie Healthy Konjak Rice Omelette

Konjac is now becoming very popular in the UK as having zero calories, low in sugar, low carbohydrate and good for diets.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Konjac rice 1 pack (250g)
Eggs 4
Butter 2 tsp
Onion 1/2
Green pepper 1/2
Streaky bacon rashers 6
Salt & pepper a little
Tomato ketchup 4 tbsp
Wholegrain mustard 1 tbsp
Soy sauce 1 tbsp
Vegetable oil 2 tsp

Method

1
Wash the konjac rice with running water and drain well. Cut the other vegetable ingredients and bacon into small dice.
2
Put the butter in a frying pan and add the green pepper and bacon. Season lightly with the salt & pepper and stir fry for 3 minutes.
3
Add the well-drained konjak rice and stir fry for 2 minutes. Add the ketchup, mustard and soy sauce and fry for another 2 minutes.
4
Fill a small bowl with half of the mixture and press down with a spoon. Turn the bowl upside down onto a plate then remove the bowl. Repeat for a second portion.
5
Put the oil into a small frying pan and pour in half of the beaten eggs. Cook on high heat for 1 minute to make a light fluffy omelette to cover the konjac rice in Step 4. Repeat for the second omelette.
6
When the konjak rice is nicely covered by the egg, top with the ketchup and enjoy!

Tips & Note

Zero Calorie Healthy Konjak Rice Omelette

Konjac is now becoming very popular in the UK as having zero calories, low in sugar, low carbohydrate and good for diets.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Konjac rice 1 pack (250g)
Eggs 4
Butter 2 tsp
Onion 1/2
Green pepper 1/2
Streaky bacon rashers 6
Salt & pepper a little
Tomato ketchup 4 tbsp
Wholegrain mustard 1 tbsp
Soy sauce 1 tbsp
Vegetable oil 2 tsp

Zero Calorie Healthy Konjak Rice Omelette

Recipe ID :2585 Posted on 12 APR 2017

Serves 2

Prep 5min
Cook 10min
views 1,490
printed 1

saved 0

Konjac is now becoming very popular in the UK as having zero calories, low in sugar, low carbohydrate and good for diets.

Share

Ingredients

Print Ingredients Email Ingredients
1 pack (250g)
4
2 tsp
1/2
1/2
6
a little
4 tbsp
1 tbsp
1 tbsp
2 tsp

Method

Prep
5min
Cook
10min
1
Wash the konjac rice with running water and drain well. Cut the other vegetable ingredients and bacon into small dice.
2
Put the butter in a frying pan and add the green pepper and bacon. Season lightly with the salt & pepper and stir fry for 3 minutes.
3
Add the well-drained konjak rice and stir fry for 2 minutes. Add the ketchup, mustard and soy sauce and fry for another 2 minutes.
4
Fill a small bowl with half of the mixture and press down with a spoon. Turn the bowl upside down onto a plate then remove the bowl. Repeat for a second portion.
5
Put the oil into a small frying pan and pour in half of the beaten eggs. Cook on high heat for 1 minute to make a light fluffy omelette to cover the konjac rice in Step 4. Repeat for the second omelette.
6
When the konjak rice is nicely covered by the egg, top with the ketchup and enjoy!
PRO
cookbuzz
I’ve got 101 recipes!

COOKBUZZ
Step into my kitchen!
Amalfi is a southern Italian coastal town, famous for its lemon production. Spaghetti al limone is not at all as sour as it sounds, it's a refreshing pasta dish perfect for summer days.
Extra virgin olive oil, Lemon, Parmigiano reggiano, Black pepper, Basil leaves, Lemon zest, Salt (for spaghetti), Spaghetti
PRO
It's quite a rare thing to cook cucumber, but Chinese cookery has so many recipes that use cooked cucumber!
Cucumber, Red pepper, Tinned tuna in sunflower oil (small), Garlic, Ginger, Chinese chilli bean sauce (Tobanjan), Sugar, Sesame seeds
PRO
Try something new using Japanese komatsuna spinach from Yorkshire.
Pork loin fillet, Soy sauce, Sake or white wine, Salt & pepper, Komatsuna Japanese spinach, Chestnuts mushrooms, Wholegrain mustard, Honey, Vegetable oil, Fried tofu (abura-age)
PRO
8 minutes in a microwave makes it a great ingredient.
Eddoes, Knife, Microwaveable Plate, Cling film, Microwave
PRO
You would normally use vinegar and sugar, but if you use Branston Pickle, it will be even more delicious.
Potatoes (medium), Onion, Streaky bacon rashers, Vegetable oil, Branston Pickle (small chunks), Flour, Salt, Water, Pepper, Parsley
PRO
Wrap yummy things in foil and put on a hot barbecue - simple!
Salmon fillet, Salt, Beansprouts, Leek, Eringi mushrooms, Shimeji mushrooms, Enoki mushrooms, Sake or white wine, Spring onion, Red chilli, Sweet miso sauce:, Miso (red), Sugar
PRO

Similar Recipe

If you have any eggs reaching their sell-by date, just make this recipe and you'll have boiled eggs ready to eat with ramen noodles or a salad, for example.
Eggs, Soba noodle broth concentrate, Water
This is a great memory of a dish for when I was a poor chef (I ate this with rice). In times of luxury, we occasionally added pork.
Beansprouts, Olive oil, Salt & pepper, Eggs, Your favourite sauce (such as okonomiyaki or tonkatsu), Green laver
Nanita
PRO
This is my version of the luxurious date-maki rolled omelette that is usually served at sushi restaurants in Japan.
Eggs, Cod, Prawns, Dried yams, Sugar, Mirin, sake, potato starch, Soy sauce, salt, dashi stock granules
You might normally throw it away, but mooli leaves are so tasty, try them in this recipe.
Cooked rice, Mooli leaves, Sesame oil, Deed fried tofu (aburaage), Sake, Mirin, Sugar, Miso, Sesame seeds, Salt
baba-chan
HOME
I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
KitchenCIB
HOME
A catch-all dish you can make using leftovers in the fridge. Don't miss out the ginger!
Pointed cabbage, Chipolata sausages, Spring onions, Ginger, Eggs, Salt, Vegetable oil, Chicken stock granules, Salt & pepper

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.