Recipe by Pinay0618
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.
- 1 teaspoon sambal oelek or 1 teaspoon thai chili paste
- 1 teaspoon low sodium soy sauce
- 1⁄2 teaspoon dark sesame oil
- 8 ounces boneless center cut pork chops, trimmed and cut into 1/2-inch cubes
- cooking spray
- 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
- 1⁄4 cup finely chopped carrot
- 1 cup sliced shiitake mushroom caps
- 1 cup chopped zucchini
- 3⁄4 cup chopped green onion
- 1⁄2 cup chopped red bell pepper
- 3 cups cold cooked short-grain rice
- 1 teaspoon dark sesame oil
- 1⁄2 teaspoon kosher salt
- 3 large eggs, lightly beaten
- 4 large egg whites, lightly beaten
Directions See How It's Made
- 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.
- To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
- 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.
- 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.
- 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.).