Om Rice

Sweet Jezebel's Note:

This Korean diner dish consists of fried rice encased in an egg crepe. You can make it with ground beef or leftover ham and serve it with a stripe of ketchup down the center of the crepe. Start with cold cooked rice (leftovers work great) so the oil will coat the grains and prevent clumping. From Cooking Light.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 5

Pork

• 1 teaspoon sambal oelek or 1 teaspoon thai chili paste
• 1 teaspoon low sodium soy sauce
• ½ teaspoon dark sesame oil
• 8 ounces boneless center cut pork chops , trimmed and cut into 1/2-inch cubes
• cooking spray

Rice

• 3 tablespoons low sodium soy sauce
• 2 teaspoons sambal oelek or 2 teaspoons thai chili paste
• 2 teaspoons dark sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced peeled fresh ginger
• 4 garlic cloves , minced
• ¼ cup finely chopped carrot
• 1 cup sliced shiitake mushroom caps
• 1 cup chopped zucchini
• ¾ cup chopped green onion
• ½ cup chopped red bell pepper
• 3 cups cold cooked short-grain rice

Crepes

• 1 teaspoon dark sesame oil
• ½ teaspoon kosher salt
• 3 large eggs , lightly beaten
• 4 large egg whites , lightly beaten

Directions:

1. To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color. Remove pork from pan. Cover and keep warm.
2. To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
3. Heat vegetable oil in pan over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add carrot; stir-fry 1 minute. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes. Add rice; stir-fry 2 minutes or until thoroughly heated. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm.
4. To prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. Pour about 1/4 cup egg mixture into pan; quickly tilt pan in all directions so the egg mixture covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds on the other side. Place crepe on a towel. Repeat procedure until all of the egg mixture is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
5. Spoon about 1 cup rice mixture down center of each of 5 plates. Top each serving with a crepe; tuck edges of crepe under rice mixture. (The dish will look like a burrito.).