Om Rice

Photo: Karry Hosford

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
Recipe from Cooking Light

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Nutritional Information

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

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

  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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