Om Rice

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

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.)

Nutritional Information

Calories:

351 (30% from fat)

Fat:

11.7g (sat 2.7g,mono 4.3g,poly 3.7g)

Protein:

20.6g

Carbohydrate:

38.9g

Fiber:

2.8g

Cholesterol:

152mg

Iron:

3.1mg

Sodium:

733mg

Calcium:

40mg