1 teaspoon chili paste depending on your taste pref
2 teaspoons chili paste depending on your taste pref
1 tablespoon vegetable oil
1 cup zucchini chopped
Equipment
frying pan
paper towels
whisk
ziploc bags
wok
wax paper
spatula
Directions
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.
To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
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.
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.
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.)