from-cookinglight

Om Rice

Om Rice Photo: Karry Hosford

Ingredients

  • Pork:
  • 1 teaspoon sambal oelek or Thai chile paste
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon dark sesame oil
  • 8 ounces boneless center-cut loin pork chops, trimmed and cut into 1/2-inch cubes
  • Cooking spray
  • Rice:
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons to 1 tablespoon sambal oelek or Thai chile 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 onions
  • 1/2 cup chopped red bell pepper
  • 3 cups cold cooked short-grain rice
  • Crepes:
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 4 large egg whites, lightly beaten

Preparation


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.)



    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.
  • Yield: 5 servings

Nutritional Information

Calories per serving: 351
Caloriesfromfat per serving: 30%
Fat per serving: 11.7g
Saturated fat per serving: 2.7g
Monounsaturated fat per serving: 4.3g
Polyunsaturated fat per serving: 3.7g
Protein per serving: 20.6g
Carbohydrate per serving: 38.9g
Fiber per serving: 2.8g
Cholesterol per serving: 152mg
Iron per serving: 3.1mg
Sodium per serving: 733mg
Calcium per serving: 40mg