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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 5 |
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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. Ingredients:
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:
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.).
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