Om Rice

Gluten Free
Dairy Free
Health score
37%
Om Rice
45 min.
5
650kcal

Suggestions

Looking for a delicious and easy-to-make gluten-free and dairy-free meal that's perfect for lunch or dinner? Look no further than this mouthwatering Om Rice recipe! This main dish is not only packed with flavor, but it's also a nutritional powerhouse, offering a well-balanced mix of protein, fat, and carbs. With a caloric content of 650 kcal per serving, it's sure to satisfy your hunger and taste buds alike.

The star of this recipe is the unique preparation of the rice, which is stir-fried with a tantalizing blend of soy sauce, sambal oelek, and sesame oil. This creates a savory, slightly spicy base that's the perfect canvas for the other ingredients. The pork is marinated in a flavorful mix of dark sesame oil, soy sauce, and spices, giving it a tender and juicy texture.

But what truly sets Om Rice apart is its innovative presentation. Instead of serving the dish traditionally, you'll create delicate crepes using a mixture of egg whites and eggs, which you'll then wrap around the rice and toppings, resembling a burrito. This creative twist adds an extra layer of texture and flavor, making Om Rice a memorable and enjoyable meal for all.

With a preparation time of just 45 minutes and serving 5 people, this recipe is perfect for a family dinner or a casual get-together with friends. So why not give Om Rice a try and impress your loved ones with your culinary skills? This lunch, main course, main dish, and dinner recipe is sure to become a new favorite in your recipe collection.

Ingredients

  • 0.3 cup carrots finely chopped
  • 0.5 teaspoon sesame oil dark
  • teaspoon sesame oil dark
  • teaspoons sesame oil dark
  • large egg whites lightly beaten
  • large eggs lightly beaten
  • teaspoons ginger fresh minced peeled
  •  garlic clove minced
  • 0.8 cup spring onion chopped
  • 0.5 teaspoon kosher salt 
  • teaspoon soy sauce low-sodium
  • tablespoons soy sauce low-sodium
  • ounces pork loin chops boneless trimmed cut into 1/2-inch cubes
  • 0.5 cup bell pepper red chopped
  • cup mushroom caps sliced
  • cups short grain rice cold cooked
  • teaspoon chili paste depending on your taste pref 
  • teaspoons chili paste depending on your taste pref 
  • tablespoon vegetable oil 
  • cup zucchini chopped

Equipment

  • frying pan
  • paper towels
  • whisk
  • ziploc bags
  • wok
  • wax paper
  • spatula

Directions

  1. To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
  2. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat.
  3. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color.
  4. Remove pork from pan. Cover and keep warm.
  5. To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
  6. Heat vegetable oil in pan over medium-high heat.
  7. Add ginger and garlic; stir-fry 30 seconds.
  8. Add carrot; stir-fry 1 minute.
  9. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes.
  10. Add rice; stir-fry 2 minutes or until thoroughly heated.
  11. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm.
  12. To prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk.
  13. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat.
  14. 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.
  15. 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.
  16. 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.)

Nutrition Facts

Calories650kcal
Protein17.03%
Fat17.78%
Carbs65.19%

Properties

Glycemic Index
56.97
Glycemic Load
76.69
Inflammation Score
-9
Nutrition Score
33.956955909729%

Flavonoids

Luteolin
0.1mg
Kaempferol
0.23mg
Myricetin
0.04mg
Quercetin
1.86mg

Nutrients percent of daily need

Calories:649.59kcal
32.48%
Fat:12.64g
19.44%
Saturated Fat:3.08g
19.22%
Carbohydrates:104.23g
34.74%
Net Carbohydrates:98.46g
35.8%
Sugar:3.63g
4.04%
Cholesterol:141.99mg
47.33%
Sodium:738.12mg
32.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.23g
54.46%
Folate:326.98µg
81.74%
Manganese:1.54mg
77.2%
Selenium:50.79µg
72.56%
Vitamin B1:1.04mg
69.6%
Vitamin B3:10.95mg
54.76%
Vitamin B6:0.87mg
43.69%
Vitamin A:1904.85IU
38.1%
Phosphorus:374.68mg
37.47%
Vitamin K:39.24µg
37.37%
Iron:6.65mg
36.92%
Vitamin C:27.98mg
33.91%
Vitamin B2:0.57mg
33.81%
Vitamin B5:3.24mg
32.39%
Fiber:5.78g
23.1%
Zinc:3.19mg
21.29%
Copper:0.42mg
20.93%
Potassium:701.68mg
20.05%
Magnesium:73.58mg
18.4%
Vitamin B12:0.53µg
8.85%
Vitamin E:1.08mg
7.2%
Vitamin D:0.96µg
6.41%
Calcium:52.65mg
5.26%