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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[]

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

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