Om Rice

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Start with cool cooked rice (leftovers work great) so the oil will coat the grains and prevent clumping.

Ingredients

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

Yield: 5 servings